Thursday, December 6, 2018

Asian Chicken Noodle Soup

When I am in need of comfort, nothing beats chicken soup. It is a literal panacea for all ills. It is something I like to keep in the freezer at all times because, occasionally, the need for comfort can blindside you. Today, as I watched a surprising amount of unpredicted snow fall, I decided that it was as good a time as any to replenish my supply. I decided to wander a bit from my norm and give my soup a bit of an Asian flair. Wow, I loved it! The flavor was so rich, complex, and immensely satisfying. Try this, and with cold and flu season looming ahead, you might keep a quart or two in the freezer. Just in case. 
Asian Chicken Noodle Soup

3 garlic cloves
1 tsp. black peppercorns
1-1/2” piece Melissa’s ginger, peeled, rough chopped
2 tbsp. vegetable oil
2 quarts chicken stock
3 tbsp. soy sauce
1/2 tsp. sea salt
1 cup chopped celery
1 cup diced carrots
1 5-oz. can sliced water chestnuts
1-2 cups egg noodles (or noodle of your choice)
2 cups diced cooked chicken
1/4 cup chopped parsley
1 cup fresh bean sprouts
4 scallions, sliced into 1” diagonals

Use a mortar and pestle to pound the garlic, peppercorns, and ginger into a rough paste. Heat oil in a large pot over high heat and fry the paste for 30 seconds to 1 minute or until fragrant. Add the star anise, chicken stock, soy sauce, salt, celery, carrots, water chestnuts, and noodles. Bring to a boil, then lower heat and gently simmer for 15-20 minutes until noodles are done. Add chicken, parsley, bean sprouts, and scallions. Simmer for 5-10 more minutes until heated through and serve.

Chicken soup purists will enjoy this recipe.


bj said...

yummm...this really looks and sounds good. I can eat soup year 'round and the Chicken Noodle has always been my favorite.
I've been making and tasting recipes to day...and it goes without saying that my tummy is so full. lol I had a small can of crescent rolls and a recipe for a quick snack....Actually it was supposed to be with little smokie sausage but being without, I used bacon...a Ranch Butter cheddar...5 rolls in this can..cut ea in half and filled with the bacon and butter and rolled. I ate ALL good...I will make a platter of these to go with my Potato looking at the Maple Sausage Crescents, the time this party is over, I will be sooo tired and 20 lbs overweight.

Linda said...

I noticed your area was getting snow yesterday! We are getting heavy rain today, but alas, no snow. ;(
Are whole anise and star anise the same thing? I need to get some for that Chai tea recipe, and this recipe sounds so good I want to try it too!

Pattie @ Olla-Podrida said...

Linda, yes, a whole star anise is the same as star anise. Use the biggest one you can find.

SavoringTime in the Kitchen said...

This sounds delicious with those Asian flavors! We love soup dinners here ;)