Chicken Noodle Soup.
25 g unsalted butter
3 leeks, trimmed and thinly sliced
150 ml white wine
1.2 l fresh chicken stock
sea salt, black pepper
60 g short vermicelli or other soup noodles
2 chicken breasts, skinned
1 tbsp extra virgin olive oil
3 tbsp finely chopped parsley
freshly grated Parmesan to serve
Melt the butter in a medium-size saucepan over a lowish heat and fry the leeks for 5-7 minutes until starting to relax, stirring occasionally.
Add the wine, turn the heat up and cook to reduce it by half.
Pour in the chicken stock, season and bring to the boil.
Simmer over a low heat for 10 minutes, stirring in the vermicelli soup noodles halfway through – if you are using a different type of soup pasta then adjust the time accordingly, bearing in mind they should be lovely and soft rather than al dente.
While cooking the soup base, cut out the tendon from the lower side of the fillets and slice them into two thin escalopes.
Now slice across into thin strips.
Heat the olive oil in a large frying pan over a medium-high heat, add the chicken and fry for a minute or two to seal it, stirring frequently, then turn the heat up and fry a few minutes longer until starting to colour, seasoning it towards the end.
Stir the parsley and chicken into the soup, taste for seasoning and serve straightaway in warm bowls, accompanied with grated Parmesan.
25 g unsalted butter
3 leeks, trimmed and thinly sliced
150 ml white wine
1.2 l fresh chicken stock
sea salt, black pepper
60 g short vermicelli or other soup noodles
2 chicken breasts, skinned
1 tbsp extra virgin olive oil
3 tbsp finely chopped parsley
freshly grated Parmesan to serve
Melt the butter in a medium-size saucepan over a lowish heat and fry the leeks for 5-7 minutes until starting to relax, stirring occasionally.
Add the wine, turn the heat up and cook to reduce it by half.
Pour in the chicken stock, season and bring to the boil.
Simmer over a low heat for 10 minutes, stirring in the vermicelli soup noodles halfway through – if you are using a different type of soup pasta then adjust the time accordingly, bearing in mind they should be lovely and soft rather than al dente.
While cooking the soup base, cut out the tendon from the lower side of the fillets and slice them into two thin escalopes.
Now slice across into thin strips.
Heat the olive oil in a large frying pan over a medium-high heat, add the chicken and fry for a minute or two to seal it, stirring frequently, then turn the heat up and fry a few minutes longer until starting to colour, seasoning it towards the end.
Stir the parsley and chicken into the soup, taste for seasoning and serve straightaway in warm bowls, accompanied with grated Parmesan.
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