Having lived in Melbourne all my life, I am used to it being known as the city of ‘four seasons in one day’.

It’s Spring here but the weather has been slipping back and forth between hot to warm to cool. During these temperate moments, I long for something nourishing and consoling, an offering that is full of soothing goodness.

If there is anything that can fulfill my checklist of comforts, a bowl of Soup Noodles are at the top of that list!!

Having been brought up around soup noodles all my life, I have continued to find a place on the table for this one bowl wonder. Whilst my more indulgent moods may seek out the more exotic types from time to time (ala Curry Laksa or Thai Tom Yum), I always come back to my basic Chicken Noodle Soup recipe. It is my ‘go to’ meal when I am reaching for something tonic and wholesomely nourishing… my bowl of soul warming pleasure!

A great bowl of soup noodles is solely reliant on a good brothy stock that is boiled and simmered over time. It is then assembled together with ingredients that balance; not too much of this or that and just enough of everything that is right.

The recipe I share here is what forms the base of my Chicken Soup stock that doesn’t take hours to boil. The soul of the stock utilises a whole chicken or an equivalent lot of chicken ribs to bring about an intensely full-bodied flavoured soup. It is then teamed together with Vermicelli noodles which I find light and refreshing and then balanced out with Asian greens, Mushrooms and some everyday herbs such as Coriander and Spring onions. The finale to this meal is a lightly poached egg that delivers an oozy golden yolk centre into the soup. Divine!

I am convinced that a great hot bowl of soupy noodles can transcend all seasons and has universal appeal…

Watch out for future posts on my exploration in the the world of Noodles Soups but in the meantime…

Try my All Seasons Chicken Noodle Soup recipe.