Asian chicken soup

This recipe is slow cooker based and will help cure most colds in the early spring.

Ingredients

5 bone in – no skin chicken thighs
1 onion or bunch of spring onions
3 cloves of Garlic
3 tbsp fish sauce
2 1/2 cm ginger finely cut
2 star anise
1 liter of good stock

bunch of coriander
1/2 squash or courgette
10-12 strongly flavored meatballs
rice noodles
3 cardamon pods
2 carrots finely sliced

For serving:

2 spring onions in julienne slices

1/2 cup of bean sprouts

1 big bunch of coriander leaves

Instructions

Step 1

Add onion, cardamon, carrots, coriander, ginger,garlic,chicken and stock to slow cooker. Cook on low for 5 hours.
Remove chicken thighs and leave to cool. Then remove the meat and shred into bite size pieces.

Step 2

Pour soup through sieve to remove carrots and other cooking vegetables. You now have a clear broth.

Step 3

Add back to slow cooker and add chicken, meatballs and the chopped courgette. You can also add the noodles, but only if you plan on eating all the soup. The noodles are better freshly added. Alternatively cook the noodles separately and add to the bowls.

Step 4

Adjust the taste- add salt, a bit of stock. Cook for another 30 minutes on high.

Spoon into bowls, add julienne sliced spring onions, coriander leaves and bean sprouts if using.

Serve hot and you will feel better soon.

Tips

I like meatballs in these soups and rice noodles for structural interest.

I often make the meatballs using the butcher made sausages and just place directly in the soup for the last hour.
If you are completely gluten-free, cook your own is the way to go. I get really good sausages from my butcher, but i have to make sure they are indeed gluten-free, You can also make your own easily and keep in the freezer- just make sure they are defrosted before adding to the slow-cooker. Add them to the soup for that last 30 minutes.

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