Last week was the start of autumn, my most favourite time of the year! I love the red hues and amber leaves that start to show, and the shift from summer into that next season. It’s a time for warm jumpers, fires and of course Halloween! The colder weather can’t put me off adventuring outside, so I decided to take my little girl rock pooling to see what we could see. Although it was chilly, afterwards I made my favourite soup recipe, a comforting chicken soup broth with noodles. It was perfect after exploring the cold shores of the north.
My daughter is 2 years old and she just loves the beach. Rock pooling sounded fun, although I was a little apprehensive about the seaweed that was splattered across the rocks. Sensible shoes are a must as it gets a little slippery.
She was fascinated by the rock pools and all the little creatures moving around. She got excited about little fish swimming and squealed when she saw a crab. She wasn’t too keen on the smell of seaweed and she didn’t like the feel of it either, but we had a great day out at Whitley Bay light house.
We didn’t climb the lighthouse on this occasion but we did catch a glimpse of a shipwreck In the distance. She’s fascinated by mermaids at the moment, so I’m sure this trip appeased her little senses. When we got home I made some chicken noodle soup. I added star anise to the broth to give it that authentic Asian taste. Perfectly warming and comforting after an afternoon of exploring. I even managed to convince my teenage son to join us!
Winner, winner, Chicken Noodle Soup for Dinner!
1kg Chicken Thighs on the bone, skinless
Chopped Red Pepper
Chopped Spring Onions
3 Star Anise
1ltr Good Quality Chicken Stock
1 Tbs Dark Soy Sauce
1 Tbs Teriyaki
1/2 Tbs Rice Wine Vinegar
2 Basket of Noodles
Cook chicken in hot pan on one side two minutes, then turn chicken onto other side for two minute. Chicken should be golden brown.
Add chicken stock, soy sauce, teriyaki sauce and rice win. Bring to the boil and simmer for 30 minutes. Removed Chicken from the pot and shred Meat off the bone. Place chicken in bowls with chopped red pepper and spring onion.
Allow the broth to come to the boil again. Cook noodles in another pan. Once cooked add them to the bowl of chicken. Ladle over hot broth and serve immediately.