CHICKEN NOODLE SOUP

Join Jaynnora on a tour to the Asian countries. Aha, we are cooking an Asian country delicacy-the noodle soup! This is so relishing that I can’t go for one month without having my pot welcoming this mouth-watering meal. Noodle soup is a combination of vegetables and noodle and of course , chicken. Noodle soup can be eaten with white or brown rice or whatever suits you. So, lets get going-to the kitchen!

Ingredients:

• 2 packs of noodles or a pack of pasta
• 1 bulb onion
• fresh pepper
• green beans
• fresh tomatoes
• cabbage
• Carrot
• Green Pepper
• chicken (2-3 thighs)
• Garlic and ginger
• Vegetable oil
• Chicken stock
• Seasoning and salt to taste

Step 1: Prepare the Vegetables- wash the onion, fresh pepper, green beans, fresh tomatoes, green pepper, cabbage and carrot. Dice each vegetable into a separate bowl/plate. Wash and cut the chicken thighs.

Step 2: Make the Chicken Stock- Pour the chicken into an empty pot, add salt and seasoning and allow it to cook but do not add any water(by not adding water, the chicken will be very soft after cooking). Watch it closely, once its undiluted stock is getting dry, add 1 or 2 cups of water and allow it to simmer for 10-15 minutes. Remove from heat and pick the chicken into an empty bowl using a slotted spoon. Set the stock aside. Shred the chicken by putting off the meat from the bone. Chop the chicken meat to desired sizes and set aside.

Step 3: Cook the Noodle or Pasta- Place a cup of water on the cooker, add half tablespoon of salt, bring it to simmer. Pour in the noodle or pasta(whichever is available) and allow it to cook for 15-20 minutes or until soft. Drain out the noodle stock into a bowl and set both aside(this is to avoid the noodle getting soaked in the stock).

Step 4: The Frying Proper- Place an empty pot on the burner, add half of the vegetable oil, allow it to heat a little. Pour in all the vegetables except the cabbage, garlic and ginger. Season and fry, stirring occasionally. Once the vegetables are soft, add the cabbage and fry more for 30 seconds. Using a long handle kitchen spoon, part a space in the middle of the pot, add the diced garlic and ginger and fry for 3-4 minutes or until aromatic. Now mix up the vegetables and stir until well blended. Part open the middle of the pot yet again, add the remaining 1/2 of the vegetable oil and leave it for a minute to heat up. Pack the chopped chicken into the oil(do not stir), sear it till golden. Flip it and sear the other side till golden. Mix the vegetables and chicken and fry for 10 seconds more.

Step 5: The Cooking Proper: Pour in the chicken stock into the pot and stir very well. Add salt and season. Leave it to simmer for about 8-10 minutes and add the noodle stock. Stir and taste, add more season and salt if needful. Add the noodle or pasta, stir and set down from the heat. Serve with hot white or brown rice. You just can’t mix this!

 

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