Tart London: How to make chicken noodle soup

We love making stock. Simply boiling up the Sunday roast bones in a pot with water and a few veggies means you have a fantastic base to make weekday soups and stews. Even better, just one cup of stock a day is a great way to balance gut health. The difference in using good-quality stuff is huge — not just in terms of taste, but also for the vitamin and mineral content. If you don’t have time to make your own, do pick up something fresh from the butcher or supermarket.

The only bore about making your own chicken stock is that it can lack flavour, and it’s all a bit of a palaver by the time you have strained, reduced and jazzed it up. That’s why we love this recipe. By using less water, the broth tastes stronger and there’s no need to reduce. The chicken can then be shredded to use in other dishes.

Science shows that there’s a strong connection between our skin and our health. Our appearance is a reflection of what is happening inside our bodies, so an outer glow begins deep within your digestive system.

Chicken noodle soup (Serves 4)

Ingredients

2 tbsp groundnut or coconut oil

1 medium chicken (about 1.4kg)

2 shallots, roughly chopped

4 garlic cloves, peeled

2 lemongrass stalks

Bunch of coriander, stalks and leaves separated

1 tsp dried chilli (smoked if possible)

250g button mushrooms

150ml white wine

750ml water

Squeeze of honey

1 tbsp soy sauce

Zest and juice of 1 lime

350g rice noodles

Chilli oil, to serve

Method

Heat the oil in a casserole dish and add the chicken, breast-side down. Brown and turn until golden all over. Remove and leave to one side. Add the shallots, garlic, lemongrass, coriander stalks, dried chilli and mushrooms. Sauté for about 5 minutes until it starts to caramelise. Return the chicken to the casserole dish and pour in the wine and water. Cover and simmer for 40-45 minutes until the chicken is cooked.

Remove the chicken, shred and leave to one side. Season the broth to taste. Add the honey, soy sauce and lime. In a separate pan, cook the noodles according to packet instructions. When ready to serve, divide the noodles between warmed bowls, add the shredded chicken and pour over the broth. Finish with a good drizzle of chilli oil and the coriander leaves.