“Overnight food is bad for health.” The folks used to say this all the time. Perhaps it’s true to some extent as I’ve read before that certain food like leafy vegetables and seafood can be toxic if left till the next day. On the other hand, I think soups, stews and curries that are kept till the next day have richer and more robust flavours. I believe so long they are heated up properly before consuming, there shouldn’t be any health risk. Also, just make sure basic food safety measures (like sealing food with cling film or storing them in air-tight containers) are adhered to. The last thing we want is to have bacteria invading the fridge and our tummies.
The reason why I brought up the subject of leftovers is because I would always keep soup broth in the fridge till the next day just so I could make another dish with it such as this Chicken Macaroni Soup. If you normally don’t prepare stock or broth in advance, you can use a store-bought low-sodium stock or chicken seasoning powder (in the ratio of 2 tablespoons powder to 1 litre hot boiling water).
Chicken Macaroni Soup Recipe
Ingredients (serves 2-3)
220g macaroni, cooked according to packet instructions
1.2 litre fresh or store-bought chicken stock
200g whole skinless chicken breast
3 stalks celery, sliced
corn kernels from 1 fresh corn cob
1 carrot, peeled & diced
1 yellow onion, peeled & sliced into slivers
1 tomato, cut into wedges
1. Add carrots, onion, corn, celery and chicken breast into a pot with the stock and bring to a boil. Reduce heat and simmer for 20 minutes till celery & carrots are tender and chicken breast is cooked through. Add the tomato during the last 5 minutes of cooking.
2. Remove chicken breast and leave to cool slightly. Hand-shred the meat into smaller strips. Set aside.
3. Place a serving of cooked macaroni in a bowl and ladle the hot soup over with the assorted vegetables. Top with shredded chicken and serve.