Tag: soup

Asian Chicken Noodle Soup

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This soup is super fast and very delicious. I started with a recipe from Jamie at drivemehungry.com, but made tweaks based on what I had handy. It was the perfect supper for a cold, wintery day.

I used chicken thighs since I was out of chicken stock, and just added a bouillon cube. If you have chicken stock, you can use that instead and skip the bouillon cube. Jamie mentions that this is a flexible recipe and you could add sautéed veggies, too.

Ingredients

1 lb. boneless, skinless chicken thighs
4 cups water and 1 chicken bouillon cube or 4 cups chicken stock
2 Tbsp olive oil
3 cloves of garlic, smashed
½ inch piece of ginger, smashed in one piece
2 stalks green onions, white parts cut off in 1″ pieces and green parts in 1/4″ rings
½ tsp fish sauce
½ tsp sesame oil
½ tsp chili crisp (use less if you don’t like it too spicy)
salt to taste
½ package of Pho noodles or any really thin noodles, enough for 4 servings
1 Thai red chile, or a red jalapeno, very thinly sliced (also optional)
1/4 cup chopped cilantro leaves

In a stock pot, bring water to a boil and add chicken thighs and bouillon cube. If you really love ginger, you could add the ginger, too. Reduce heat and simmer for around 30 minutes.

Remove chicken to a plate and chop into roughly 1″ pieces. Strain chicken stock from pot into a bowl, discarding the yucky stuff, but saving the ginger for the next step if you used it.

Add olive oil to the pot, and add garlic, ginger and the white parts of the green onion. Sauté for a few minutes until the garlic starts to get brown.

Add chicken stock back in and stir well. Simmer for a few minutes and remove the ginger. (You can leave the onions and the garlic, which gets super sweet.)

Add fish sauce, sesame oil, hot chili oil, chicken and noodles. Cook for just a couple of minutes until the chicken is warmed back up and the noodles are softened. If you’re using a different noodle, follow suggested cooking times. Taste broth and add salt if needed.

Place noodles and soup in a wide bowl and garnish with green onion rings, cilantro and a few thin slices of red chili. Yum!

Camp Chicken Noodle Soup

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Just back from Niobrara and while we were there, I made chicken noodle soup that was so easy and so good – just with what I had on hand. Chicken thighs have  enough fat and flavor to make chicken broth unnecessary, and while we were in a cabin, this would be great for camping, too.  See my notes below to prep this recipe for camping.

1 onion, cut up
2 carrots, cut up
2 stalks celery, cut up
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 bay leaves
pinch of ground cloves
2 tsp dried parsley
1 lb. boneless, skinless chicken thighs (mine were frozen in a lump, from Costco)
7-8 cups water
1 package noodles

Saute onion, carrots and celery in olive oil. Add spices and stir in. Add chicken and water. Cook 20 minutes.

If chicken is frozen, just cook it in a lump and after 10 minutes or so, you should be able to start pulling it apart. Fish out the bigger pieces, and cut them into bite-sized pieces. Return to pot. Finish cooking. Add noodles and cook for another 8-10 minutes until noodles are done.

To prep this for camping: cut up veggies and bag them with oil and spices. Bring frozen chicken and noodles in their bag. The frozen chicken helps keep the veggies cool.  A really satisfying supper.