I woke up this morning feeling below average. A bit of a headache, a bit of a sore throat, overall not amazing. With no real plan to do anything to make myself feel better or stop myself from getting properly sick, I went about my morning… Until Hayden texted asking if I needed anything from the shops. At this exact moment, a vision of steaming hot broth with soba noodles, vegetables and herbs popped into my head and would not leave. NOT EVEN KIDDING, IT WAS A REAL VISION. I had him pick up a few chicken stock essentials with a few extras to make it above average (keep in mind, I was trying to recreate my vision).
Makes 6 cups of broth
- 1 whole chicken or 6 bone in chicken thighs
- 1 yellow onion, cut in half
- 1 head of garlic, cut in half
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 4 tbsp fresh ginger, roughly chopped
- 4 star anise
- 1/2 cup coriander stalks, roughly chopped
- 1/4 cup chives, roughly chopped
- 2 tbsp salt
- 1 cup mushrooms of your choice
- Begin by heating 1 tbsp of olive oil in a large stock pot over medium heat. Once pot is hot add in your whole chicken. Brown for 2-4 minutes on each side until golden.
- Add in your onion, garlic, celery, carrots, ginger and star anise. Let sauté until vegetables have started to soften.
- Cover chicken with cold water and add in your herbs and salt.
- Bring up to a boil then reduce to a simmer. Let simmer for at least 1.5-2 hours.
- Once broth is ready, remove chicken and set aside to cool.
- Pour broth through a fine metal sieve into a new pot and return to heat.
- Bring to a boil and remove any foam/impurities that rise to the top.
- Add in your mushrooms and allow to simmer for 10 minutes.
- While your mushrooms are cooking you can remove the meat from your chicken and discard any bones or unwanted bits.
- Serve on it’s own or with soba noodles, chicken, leafy greens, carrots and sesame seeds.