Is there anything more comforting and soothing than a Hot and Gingery Chicken Noodle Soup, specially homemade? Perfect for the chill going on outside right now and hubby dear “D” with a bad cold and flu ! With snow storm Maximus bringing lot of snow and cold and 2 more storm parade on its way this week, having soups in the menu becomes a necessity 🙂 And with the Groundhog predicting 6 more weeks of winter, a bowl of soup will be always be pure comfort and fabulous.
I wish I had the broad egg noodles so I had to make good with the regular egg noodles. You can use any noodles of your choice. Really want to try the traditional way of making pasta/noodle and letting it cook with soup itself. Someday will definitely try 🙂
I prefer my vegetables to be crunchy in my soup, so the vegetables are added at the end for the flavors and colors to remains bright. For those who like to get a good serving of vegetables with their meat can add any vegetables of their choice to suit their taste buds. But the real winner was giving the flavor base a saute in oil ( Veg+ Sesame), before adding the stock to make the soup. This enhanced the overall flavor and also brightened the color of the soup.
My mom says that lemon makes everything taste better so just a little dash of lemon zest and/or juice right before serving brightens the soup up a lot. 🙂
There are as many chicken noodles recipe as the hands that make it…So here’s to my version.
1 Chicken breast, poached in water with little salt and crushed black pepper
3 Tbsp Vegetable
1/2- 1 Tbsp Sesame oil, depending on your taste levels
2 Cups Chicken Stock- store bought/home made
2-3 Cups Water
1 Medium Onion, roughly chopped
3 Garlic cloves
3-4″ Ginger, roughly chopped
2 Green Chili
1/2 Tbsp Red Chili flakes
Handful of noodle/pasta boiled in salt water as per instruction and set aside
1/2 Cup Carrot, cut into confetti or julienne
1/2 Cup Green onion/scallion, finely chopped
1/2 Cup Cabbage, shredded
Salt and crushed black pepper to taste
Lemon zest/ lemon juice
Shred the poached chicken breast with hand/fork and set aside.
Add the onion, garlic, ginger, green chili and red chili flakes in a food processor and grind. This is the flavoring base for the soup.
In a large pot, heat the oil and saute this flavor base till the rawness of the ingredients go. The aromas will fill your kitchen 🙂
Now add the chicken stock and water, season with salt and pepper and bring to a boil. Reduce the heat to let it simmer for 5-8 mins till the flavors blend.
Add the shredded chicken and cook for few mins.
Now add the carrot, green onions and cabbage and remove from heat.
In a serving bowl place the noodles and ladle in the hot soup, add a dash of lemon zest/lemon to bring out the freshness.
Very comforting, very warming and very good for the soul!
Note: You can add the noodles directly in the soup also before serving. Since I was using the regular egg noodles I didn’t want them to to get soggy laying around in the hot soup, so used it separately..