Delicious homemade chicken noodle soup, for the sickly on the mend and also for just pure yumminess: throw 4 chicken thighs (skin and bones in tact), half a ginger root, one onion cut in half, two cloves, teaspoon of cardamon, teaspoon or a stick of cinnamon, teaspoon cumin, two bay leaves, two stalks of celery snapped in half, two whole carrots snapped in half, and one whole jalapeño in a bunch of water in your largest pot and boil for at least two hours. Then strain broth to remove vegetables, fat foam, and spices. Return delicious clear broth to the pot and return to a simmer. Let the chicken cool so you can remove the meat from the bone and return meat to the pot. Add salt to your liking (and fish sauce-found in ethic aisle-if you want - adds an Asian soup flavor, like Ramen). Then add whatever vegetables you want to the pot including chopped celery and carrot. This time I added Swiss chard, green beans, bell peppers, and zucchini, all from my garden because its what I had on hand. I then boiled rice stick noodles in a separate pot and placed these at the bottom of a bowl and topped it with soup. You can freshen it up a bit with a slice of lime and cucumber and cilantro. Promise this recipe will send the demons home. Alter it to your liking :)
Posted on: Tue, 25 Jun 2013 20:01:26 +0000
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