Mondays are a bit crazy in the Household. Sprog 2 has gymnastics from 3.30-4.30pm, while Sprog 1 plays in the park. Sprog 1 has trumpet lessons from 4.40pm to 5.10pm, while Sprog 2 plays in the park. Both Sprogs are pretty hungry when we finally get home. So I switched the slow cooker on this morning and made udon noodle chicken soup. The Sprogs pronouced it delicious and asked to have it every night. So here’s the recipe …
Chicken & udon noodle hot pot
INGREDIENTS: 1 x 1.8kg whole chicken; 1 litre water; 1 litre chicken stock; 1 cup dry sherry; 1/4 cup soy sauce; 1/4 cup oyster sauce; 4 cloves bruised garlic; 6cm piece of fresh ginger, peeled and thinly sliced; 3 star anise; 1 carrot, roughly chopped; 2 sticks celery, roughly chopped; 1 bunch baby bok choy, roughly chopped; 2 x 440g packets udon noodles.
METHOD: Rinse chicken under tap. Combine water, sherry, sauces, garlic, ginger, star anise, celery and carrot in slow cooker. Add chicken, cook covered on low for 8 hours. Remove chicken. Strain soup with a fine sieve. Return to slow cooker. Shred chicken. Add to soup. Add bok choy and noodles. Cook, covered, for five minutes. Serve. Add chilli and fresh coriander for grown-ups.
housegoeshome 
Sounds good. Wonder if I can get my 2 to eat chicken noodle soup?