Winter Warm Up

by Deborah English — December 14, 2007

What is better than a steaming bowl of chicken soup for keeping you satiated and warm on a cold winter's day? A big steaming bowl of organic chicken soup! Rather than simply soaking up the flavors of your soup pot as most commercial chicken does these days, organic chicken adds a delicious dimension of flavor all its own. Try this soup once, and you'll be eating it all winter long.

Organic Chicken Noodle Soup with Asian Pesto

10oz(300g) round Rice Stick Noodles
8 cups quality chicken stock
6 organic chicken thighs
1/2 buttercup pumpkin, peeled and cut into bite-sized chunks
Baby corn cobs or 3 corn cobs cut into 1 1/2-inch rounds
A bunch of baby carrots, top trimmed, or 2 carrots cut into rounds
3 tomatoes, diced chunkily
2 fresh chilies, finely chopped
3 spring onions, chopped
Freshly ground sea salt and white pepper
Asian Pesto (see recipe below)
Extra fresh coriander and mint, chopped

1. Drop the rice noodles into a heat-resistant glass or ceramic bowl and cover with boiled water. Let sit for about 10 minutes, then drain through a sieve and set aside.
2. In a large pot, bring chicken stock to the boil. Add chicken, pumpkin, carrots, and corn; season with salt and pepper. Turn the heat down, and allow to simmer for 10 minutes. Add the softened noodles and simmer for a further 5 minutes--or until chicken and vegetables are cooked.
3. To the soup, add tomatoes, chilies, and spring onions, and simmer for 2 minutes. Spoon in the Asian Pesto to taste, and check seasoning.

To serve, place a chicken portion into the bottom of each bowl; follow with noodles, vegetables, and broth. Sprinkle with fresh chopped mint and coriander.

Asian Pesto

4 cloves garlic, peeled
2 chilies, stemmed and seeded
1/4 cup roasted cashews
A handful of fresh mint
A big bunch of fresh coriander
Juice of 1 lemon
1/4 cup of vegetable oil

Purée in a blender to form a smooth paste.