Chicken & Celery Noodle Soup

Well now, I have had a very good summer indeed. How about you?

I’ve been fairly busy all summer what with some lovely illustration and web design projects, sowing, weeding and picking all summer long from the garden (the tomato haul this year was crazy!), tending to the street planters, getting to know our neighbours, catching up with fabulous food friends, trips to Dublin and Spain for family events and attempting to fit in some exercise. And, of course, just lolling around. I love lolling and pottering and day-dreaming (which I call ‘planning’). I am very, very good at that.

Today, as I was walking back in the autumn sun from the unbelievably fab new swimming pool here in Streatham (exercise - get me!) I also decided that I’m now ready to think about the coming winter. Don’t get me wrong, I enjoy fine weather (by fine I mean 27C tops and definitely NOT more than 30C please, my pleasant Celtic nature gets very grumpy in the heat) but I’m very fond of colder temperatures too. You cannot beat a nice brisk walk on a chilly bright day for making you feel alive and energised. Plus, I love stews and soups and slow cooked meats and lentils and pumpkins and all the hug-inducing dishes that begin to creep on to the table at this time of year. So, hello Autumn, you are very welcome indeed.

To kick-start the autumn fare (and to follow on from a previous soupy post) here’s a light soup, perfect for the in-between days we’re having now. I bought celery at a market on Sunday and it came with all its fresh green leaves. The young girl with an east european accent serving us spoke so wistfully of celery leaves in a chicken broth that we bought a chicken on the way home and decided to make a version. I had no recipe (I should have asked) but I felt noodles might play a part.

First of all you’ll need a proper homemade chicken stock (obviously you could use a stock cube but, c’mon, we’re looking for a super duper delicious soup here, the kind of delicious that makes a young girl wistful about her homeland).

Chicken and Celery Noodle Soup

Serves 2 as a main

First make a Chicken broth:

1 small free-range chicken
2 brown onions, halved, leave skins on
3 medium carrots, peeled and halved
1 small parsnip, peeled, left whole
2 large sticks of celery, chopped into 3 or 4 sections
10 peppercorns
good multi-finger pinch of salt
parsley, thyme, bay, sage tied together in a bunch
I also added some runner beans I found lurking in the fridge that I hadn’t used - we had a runner bean glut. Just trim and pop in but don’t add any vegetables from the brassica (cabbage etc) family, I feel the flavours would be too domineering.

Place all in a large pot that will hold them snugly and fill with water to almost cover chicken, but go easy you don’t want to drown the poor fowl or you’ll end up with a watery weak stock. Bring to a simmer and leave it to gently bubble away for 45 - 60 mins. Turn off the heat.

When cool enough to handle, lift out the chicken and take the chicken meat off the carcass, store the meat to one side. Drain the stock through a sieve and discard the herbs and vegetables. This stock-making can all be done way ahead of any soup making and if you are a ‘planner’ like me you’ll have some homemade chicken stock in the freezer just waiting for any soup emergencies.

To make the Chicken & Celery Noodle Soup:

750 mls chicken stock
80 - 100 g shredded cooked chicken
60 g broken spaghetti
2 shallots, finely sliced
1 medium stick of celery, remove any stringy bits and finely dice
2 large handfuls of celery leaves,
2 tbsp finely chopped parsley
1 tbsp finely chopped chives
1 small turkish green pepper
(optional - but if you don't have one of these spicy green peppersI suggest you add a pinch of chilli flakes)
olive oil / butter
salt & pepper
crusty bread to swipe the bowl clean with

Sauté the shallots, celery and pepper (if using) in a knob of butter and tablespoon of olive oil until the shallots start to turn translucent. Add the herbs and celery leaves, cook for 1 min then add 250 mls of the stock. Simmer for 10 -12 mins.

While the soup simmers cook the broken spaghetti separately in another pan. Drain and add a knob of butter to stop the pasta from sticking together.

Using a handheld blender, blend the soup which will increase the green colour of the soup (this step isn’t totally necessary but makes for a finer textured soup). Add the shredded chicken meat and remaining chicken stock. Season with salt and lots of pepper. Gently simmer for a further 10 mins.

To serve, divide the noodles between bowls. Ladle in the soup.Take a moment to snap a picture on your mobile to post online.

Now sluurp away!