Chicken Noodle Soup (Asian Style)

Chicken Noodle Soup

In almost all cultures, there’s a version of this dish.  Chicken noodle soup, just saying it evokes memories of childhood and warmth.  It’s the healer of all ailments and a dish that I believe everyone should be able to make from scratch. 

Obviously the main ingredient to chicken noodle soup is chicken stock.  I’m not talking about the store bought can or box type, but the real stuff.  The golden goodness you get from just putting water, ginger, onion, celery, carrots, and chicken bones together in a pot and letting it simmer for a whole day.  Not only is it simple, chicken stock can be used in so many dishes to add richness of flavor.  Try using chicken stock instead of water when steaming rice or in chowder or gumbo, the possibilities are endless.  The best part is that stock can be frozen in batches so you will always have it on hand when needed. 

Talking about stock brings me to another subject or tangent, if you will, that deserves its own separate posting.  Thus a posting will follow shortly about frugality and sustainability.  Wasting not and wanting not.  Making the most of what you have.  You get the idea.

Prep Time: 10 min   Cook Time: 4-8 hours         Yields: 8-10 cups of stock

o      1 medium size stockpot

o      The bones of a chicken or two (You can usually find packages of chicken, beef, or pork bones only at ethnic markets such as 99 Ranch, specifically for the purpose of making stocks.  Otherwise, you can always buy a whole chicken from the market and remember to save the bones and undesirable parts for stock when you cut out the breasts for other use)

o      A few carrots chopped roughly

o      A medium onion chopped roughly

o      A few stalks of celery chopped roughly

o      About 5 good slices of ginger

o      Salt and white pepper

o      4 oz. fresh noodles

o      1 stalk of finely chopped green onions

1. Toss the chicken bones, vegetables, and ginger into the stockpot and fill 4/5 with water.  Add a couple teaspoons of salt and white pepper powder.  Place over high heat until boiling, then reduce to low heat and allow to simmer (with the lid on but with a partial opening) for anywhere between 2-4 hours.  The longer you let the stock simmer the more flavor will be concentrated and extracted out of the veggies and bones.
2. When done, let the stock cool then strain of the bones and veggies.  Some people discard it all but I like to eat the carrots.  Unlike the onion and celery, which have pretty much disintegrated, the carrots usually hold up after all that simmering and become a soft tasty nourishing snack.
3. Take a few cups of the golden stock and heat in a smaller saucepan. When brought to a boil over medium high heat, add a handful of fresh noodles and let cook for a few minutes.  Taste test the noodle to the desired donenss then pour into a bowl and sprinkle with the green onions. 
4. Add salt and pepper as desired to taste. Then allow your body to be enriched and soothed. Enjoy.