We’re house of plague here at Chez Chickpea at the moment, so not a lot of time for blogging to be found between either being sick myself or looking after sick kids. Nor for exciting eating, if I’m honest. We’ve been having a lot of kids’ favourites around here with a sprinkling of take out from around the corner when necessary. But 18saughtonmains has mostly been healthy, if sleep deprived, and he did two roasts last week, which I combined in this soup as I needed something simple, warming and restorative.
Duck Soup, with some chicken
750ml duck stock (made by 18saughtonmains, I’ll ask him for the recipe)
tablespoon of brown miso
shreds of roast chicken
If I’d been more organised, I wouldn’t have had to combine duck and chicken for this soup, but there was no duck meat left by the time I had the idea.
Put the stock and water together in a pan, when it is starting to warm mix a small amount with the miso and then add the mixture to the pan. Taste the resulting broth and if it’s still a little watery add some gravy until it tastes good to you. Bring to the boil and then turn off the heat. Prepare the noodles as directed, place in some bowls, add the meat pieces with a sprinkle of soy sauce and pour the soup over the top.
Feel like the sickness might finally end.
If you can get the shops, this soup would also be good with added greens.