As the chill of mid-January sets in, many across the UK are seeking comfort in a warming bowl of soup. For those feeling worn out, a hearty homemade chicken noodle soup can be the perfect remedy.
The Secret to a Rich Soup Base
After months of culinary experimentation, lifestyle writer Nicola Roy has settled on a definitive method for creating a deeply flavourful chicken noodle soup. Her discovery hinges on a surprisingly affordable ingredient that replaces the traditional stock cube.
The key, she reveals, is a powdered soup base found in the world foods aisle of most supermarkets. These flavour-packed sachets, which come in various tastes and heat levels, are a budget-friendly way to replicate takeaway-style depth at home.
Why Ditch the Stock Cube?
While stock cubes are a common kitchen staple, Roy finds they often lack complexity. She notes they can impart a basic saltiness without the rich, layered flavour profile she desires for her soup. The alternative soup base powder offers a more potent and satisfying taste.
Her chosen product, a chicken-flavoured version from the Lee brand, cost just 95p for five sachets, making it an economical switch. This simple swap forms the foundation of her wholesome, vegetable-packed recipe.
The Full Recipe for Four Servings
Here is how Nicola Roy constructs her ultimate chicken noodle soup, promising it will become a firm favourite.
Ingredients:
- Two chicken breasts
- Three soup base sachets
- Two bay leaves
- Two carrots, finely chopped
- Two celery sticks, finely chopped
- One onion, finely chopped
- Three nests of egg noodles
- 1 tbsp chilli crisp in oil
- 1 tbsp soy sauce
- Pinch of chilli flakes
- 1 tbsp rice wine vinegar
- Pinch of garlic granules
- Small bunch of coriander, chopped
- Two spring onions, chopped
Method:
Begin by placing the chicken breasts, soup base sachets, and bay leaves into a large soup pot with roughly 1.5 litres of cold water. Bring to a boil over medium heat with the lid on, then simmer for about 12 minutes.
Remove the cooked chicken and shred it using two forks. Discard the bay leaves but keep the flavourful broth in the pot.
While the chicken cooks, soften the chopped onion, celery, and carrot in a frying pan with a splash of oil for around 10 minutes. Then, stir in the garlic granules and chilli flakes, followed by the rice wine vinegar.
Return the soup pot to the hob and add the cooked vegetables, along with the soy sauce and chilli oil. Bring the mixture back to a boil and let it simmer gently for 15 to 20 minutes.
Cook the egg noodles separately according to the packet instructions. Roy prefers this method to prevent them from becoming too soft and absorbing all the broth if there are leftovers.
Finally, add the shredded chicken, fresh coriander, and spring onions to the simmering soup. Let everything cook together for a further five minutes. To serve, place noodles in a bowl, ladle over the hot broth and vegetables, and finish with an extra drizzle of chilli oil.
This recipe is noted for tasting even better the next day, as the flavours continue to meld and develop. It's a cost-effective, flavour-packed alternative to bland soups, proving that a 95p ingredient can make all the difference.
