Flu-shot Alternative Chicken Noodle Soup
No more heat-n-eat soups…make your own!
Anyone who can cut up a carrot and boil water can make a delicious chicken noodle soup from scratch. Rule no. one is you start with a good rich broth. Rule no. two is don’t be afraid to experiment with seasonings, herbs, just get inspired, soup can be prepared with almost anything. I love the smell of a slow simmering chicken stock, so specially in winter, simple and quick soup is the order of the day. And yes, at home, it is ok that you slurp loudly and drink your soup from the soup bowl or cup and I say again, only at home.
HOMEMADE CHICKEN BROTH OR SOUP BASE
1 (3 TO 4 -pound) whole chicken, cut in big pieces or 6 chicken thighs
6 quarts water, divided
1 medium onion, quartered
2 ribs celery, chopped in big chunks
2 large carrots, peeled and chopped in big chunks
1 bay leaf
a small bunch of fresh parsley
2 tablespoons salt
teaspoon ground black pepper
Place cut-up chicken in a large stock pot (can handle 8 quarts). Add 4 quarts water, cover and bring to a boil. Remove film or foam that rises to the top with a small sieve until there is no more foam. Reduce heat to simmer.
Add celery, carrots, onion, parsley, bay leaf, salt and pepper. Simmer until chicken is tender and cooked through, about an hour. Remove chicken and add remaining 2 quarts water, and let broth boil again.
Strain in smaller containers if stock is not going to be used right away. Refrigerate overnight. Remove fat before using.
Tip: Left-over turkey bones can be added to your boiling stock, don’t throw the bones out.
FLU-SHOT ALTERNATIVE CHICKEN NOODLE SOUP
2 quarts of homemade chicken stock
Chunks of cooked chicken
1 teaspoon fresh ginger strips
Cut-up carrots and celery ribs
2 cups egg noodles, cooked al dente
1 teaspoon lemon pepper
Patis (fish sauce
, available in asian aisle
), maggi seasoning, salt and ground black pepper to taste