Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Chicken noodle soup


You'll need

2 tbsp olive oil 1 onion, finely chopped 1 celery stalk, finely chopped, plus celery heart leaves to serve 1 garlic clove, finely chopped 600 gm minced chicken 1 tbsp finely chopped flat-leaf parsley, plus whole leaves to serve 120 gm dried angel hair pasta   Chicken broth 1 chicken (about 2kg) 2 onions, coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 leek, white part only, coarsely chopped 1 bouquet garni (see note)

Method

  • 01
  • For chicken broth, place chicken in a large saucepan, cover with water, bring to the boil, strain (discard liquid), rinse chicken and place in a clean large saucepan. Add vegetables, bouquet garni and enough water to cover chicken (about 3-4 litres), bring to the boil over medium-high heat, reduce heat to low, keep at a rolling simmer and skim occasionally until stock is well flavoured (5-6 hours). Remove from heat, strain through a fine sieve (discard solids), set aside. Makes about 3 litres. Broth will keep refrigerated for up to 3 days.
  • 02
  • Heat oil in a large frying pan over medium heat, add onion, celery and garlic and stir occasionally until translucent (5-7 minutes), remove from heat, then cool to room temperature (20-30 minutes).
  • 03
  • Combine minced chicken, onion mixture and parsley in a large bowl, season generously to taste. Roll into golf-ball-sized pieces and refrigerate until chilled (1 hour).
  • 04
  • Bring broth to a gentle simmer in a large saucepan over low heat, add chicken dumplings, cook for 1 minute. Add pasta and stir occasionally until pasta is al dente and dumplings are cooked through (4-5 minutes). Season to taste, divide among bowls, top with celery and parsley leaves, serve immediately.
Note For bouquet garni, gather 3 sprigs flat-leaf parsley, 6 sprigs thyme, 3 fresh bay leaves and 50gm celery stalks and leaves, and tie together with kitchen string.

Magical healing properties are attributed to many foods, but there’s perhaps none more legendary than chicken soup. For such a simple preparation, it has, over many years, become almost mythical in its ability to heal those struck with cold or flu.

It seems there’s a version in almost every culture. The Chinese make theirs from old hens and season it with fragrant ginger, star anise and sesame oil. In Germany, it’s dished up with the addition of semolina dumplings or Spätzle, while the Hungarians swear by chunky pieces of chicken liver and heart along with vegetables such as carrot, celery, parsnip and celeriac. Avgolemono, the Greek rendition, is spiked with lemon and thickened with egg and rice (it’s also thought to have the ability to soothe a hangover).

In the Jewish kitchen, there’s a virtual roll-call of variations. It can be served with matzo balls, dumplings, or flat egg noodles. A traditional garnish was unlaid chicken eggs, taken from the hen and boiled in the soup.

Ours is a take on the version popular in the USA and Canada – chicken noodle soup, amped up with tender chicken dumplings.

Regardless of cultural roots, the success of chicken soup relies on finding a good quality chicken. It’s possibly the only occasion where the phrase “old boiler” is complimentary, because that’s exactly what you want for a great chicken soup – an older bird. If you’re unable to find such a bird, which is highly likely unless you have chooks of your own, the next best thing is to go organic.

Remove any fatty deposits from the bird (usually to be found around the neck) and blanch it quickly to eliminate yet more of the fat. Next, use your chook to create an intense stock. Start with cold water, and add aromatics (bay leaf, thyme, parsley stalks) and your standard stock vegies. Simmer gently for as long as you can until the meat falls from the bone, skimming the surface intermittently to remove scum and oil. Strain this flavoursome concoction (some cooks like to break the flesh of the chicken into small pieces to add back to the soup) and garnish as you will. Medicinal properties or not, this is one broth set to simmer on our stoves this winter.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×