An incredible tasty, easy and speedy meal to put together. If you’ve leftover chicken from the Sunday roast, this will solve the Monday night dinner dilemma. Make chicken stock from the chicken carcass on Sunday evening and pop it into the fridge. If you’re not doing Sunday roast, buy a free-range chicken anytime during the week and boil it whole the night before. From this you’ll have the meat, the stock and, from a small bird, enough to feed six comfortably.
Ingredients
egg noodles
chicken stock (one litre – preferably the real thing)
cooked chicken (leftovers from a roast)
cabbage, chopped (a half is more than enough for 2 people)
small bunch of mint leaves, chopped
small bunch of fresh coriander, chopped
juice of 1 lemon
Method
Start to gently heat the chicken stock in a large, deep saucepan, lid on. Half fill another saucepan with boiling water, season with salt and ease in the dried noodles. Cook for 2-3 minutes and then drain and add cold water. Set aside.
Bring the chicken stock to boil and then simmer. Shred in enough chicken for however many you’re cooking for (in this case 2), with the cabbage, cook for one minute and then add the mint, coriander and lemon juice. Simmer for another minute or so – the cabbage needs to have a really good bite, so try as you go if you’re unsure. Serve up in large bowls.
The wine match
With the addition of fresh herbs and lemon juice, this is quite a fresh, zesty soup. It is therefore a good idea to go with a fresh, crisp white. Initial thoughts – Sauvignon Blanc. But a restrained Sauvignon. New Zealand might be too lively. Something like the Santa Alicia Sauvignon Blanc or the Grandiose Sauvignon Blanc.
Better again, perhaps, my picks this week are two Spanish whites, Blanc Planell and Pazo de Monterrey Godello, not only for their value for money at the moment, but I think they both strike that balance of crispness and freshness without being too dominant. They should marry well with the herbaceousness of the soup.
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