This is an easy to make chicken noodle soup that includes ginger, onion, spring onion and bok choy with the boiled chicken and rice noodles.
1 1/2 kg chicken leg quarters
1 litre low-sodium chicken stock
1 tablespoon sea salt
1cm piece fresh ginger root, sliced
1 large sweet onion, diced
250g long rice noodles (rice vermicelli)
1 bunch spring onions, thinly sliced
1 small head bok choy, diced
Prep: 20 minutes
|Cook: 40 minutes
Place chicken, chicken stock, salt and ginger into a large saucepan. Bring to a boil over high heat then reduce heat to medium-low and simmer until the chicken is tender and no longer pink; about 35 minutes. Remove chicken and strain broth into a new saucepan. Discard the solids.
Fill a bowl with hot tap water. Add the long rice noodles and let sit for 30 minutes to soften.
Stir onion into the broth and bring to a boil then reduce heat to medium-low.
Meanwhile remove the skin and bones from the chicken and discard. Roughly dice the meat and set aside. Add the noodles, chicken meat, spring onion and bok choy; simmer until noodles are tender.
After the noodles have sat for 30 minutes stir in the chicken meat, spring onion and bok choy. Reheat and serve.