This has recently become the no.1 dish in our household, which gives me so much joy. James and Charlotte ask for it all the time so at the moment it is a weekly fixture. I have also made extra portions to hand out to friends who have been sick with Covid. It feels really good to make something you know is full of nutrients and vitamins to help support immunity and recovery. I always feel so good for making my own stock and maximising the goodness from the meat. There is always leftover chicken too for sandwiches the next day :)

Quantity - enough for 4-5 hungry bellies

Prep time - 20 minutes

Cook time - 4 hours (to roast chicken and make the stock)

Ingredients:

1 whole chicken
1 tbsp olive oil
1 onion, quartered
1 carrot, roughly chopped
5 peppercorns
20g garlic
20g ginger
700ml water
150g dried noodles
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
200g corn
handful spinach / bok choy / other green veg

Method

Rub the chicken with olive oil and salt and roast for 1.5 hours at 180 degrees, until cooked through and juices run clear. Allow to cool slightly and then shred the chicken off the bones.

Put the bones into a saucepan with the water, garlic, ginger, onion, carrot, peppercorns and salt. Bring to the boil and simmer for up to 2 hours, stirring occasionally. If the liquid gets low, add more water. 

Cook the noodles and strain. 

Strain the stock and put back on the heat. Top up to a total of 1,200ml liquid with water. Add fish sauce, soy, sesame oil and taste to check the flavour balance. Add corn and enough chicken for the meal, and save the rest for tomorrow. Cook for a further 5 minutes. Add green veg for the last 2 mins of cooking.

Add noodles to bowls and then pour over the soup liquid. Enjoy!