Chicken Noodle Soup

When I was a young boy I asked one of our farm workers which part of the chicken the noodles came from. He told me it was the feet, and for a long time after that I believed him.

To this day I still don't know if he was joking or really believed it himself. My soup gives the game away.

You need:

1 liter of chicken stock
125g chopped cooked chicken
45g clarified butter
1 carrot cut into fine juliennes
1 leek, shredded
100g thin egg noodles
Some fresh coriander (cilantro) leaves

If you have any doubts about how to shred the leek, cut it into 5cm (2 inch) lengths, split those in half lengthwise, and cut the halves into fine strips. It’s easier than it sounds.

Melt the butter in a deep saucepan and add the carrot strips and the leek. Stir to thoroughly coat, add a few twists of black pepper and then cover tightly over a low to moderate heat. Let them sweat together for about five minutes, shaking the pan from time to time.

Now add the stock and bring it to the boil. Reduce to a simmer and try a piece of carrot. If it’s tender, but still with a bit of ‘bite’ to it, break the noodles into pieces and add them to the broth.

Cook until just tender, stir in the chicken and heat through for a minute or so. Serve in bowls and decorate with the coriander leaves.

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