Chicken Noodle Soup with Broccoli
Health in every spoon. Who says we can't enjoy a nourishing and hydrating soup in summer? This aromatic chicken soup enriched with broccoli is perfect for all seasons.
Ingredients
2L chicken broth (+ meat cooked in the broth)
1 small broccoli
25-50g/serving wide noodles (rice or wheat)
1 tablespoon oil
Aromatic Paste
2 teaspoons grated ginger paste
4 garlic cloves
2 level teaspoons ground coriander seeds
1 level teaspoon turmeric powder
2 teaspoons hot pepper paste
Servings: 4
How to prepare chicken noodle soup with broccoli
- The chicken broth can be prepared a few days ahead. I made a batch of concentrated broth, using only the wings, carcass, and feet of a free-range chicken. When the broth was ready, I picked all the meat off the bones - it was enough for this recipe. I shredded the meat into strips.
- When you want to serve the aromatic soup, grind the grated ginger and garlic in a mortar, together with the hot pepper paste, turmeric, and coriander.
- In a pot, heat 1 tablespoon of oil and add the paste. Sauté for 1 minute, until you smell a pleasant aroma. Add the chicken broth and bring to a boil. Simmer over medium heat for 2-3 minutes.
- Break the broccoli into florets and then cut into small pieces that fit on a spoon. Add the broccoli to the soup and simmer for 2 more minutes (you can leave it up to 5 minutes if you like softer broccoli). Add the chicken strips at the end, just to warm through. Taste the soup for salt.
- When the soup is ready, cook the noodles according to package directions. Drain them and cut in a few places with scissors to make them easier to eat.
- Place the noodles in 4 bowls and then pour the soup over them. With a spoon, take broccoli and chicken strips, as much as you want for each serving, and place on top. Serve the soup immediately, warm.
