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Garlic Chicken Noodle Soup

I use a lot of garlic in my cooking. It’s like a strict beginning of a ritual, starting with a smoking hot pan of peanut oil and then some garlic. Immediately that fragrance rises from the pan, broken cloves are scorched and turn into gorgeous golden flakes. That is when the oil is flavored, and a wok is ready to embrace another ingredients.

I cannot imagine living without garlic. It’s such a big part of my kitchen. Though it’s never a stand out character, but without it the dish seems incomplete. I think I don’t use garlic only in dessert/sweet dishes, but believe it or not, in some Thai cooking we sneak some garlic into those deep frying delicious treats.

Now when I make noodle soup, it means a lot of garlic, generous handfuls of garlic, and beautiful aroma of garlic mellowing within hot broth. Garlic gives that subtle fragrance and helps enhancing the seasoning in the soup. So clearly, I dump in a whole pod or two in a big bubbling pot of chicken noodle soup.

Here is one of my favorite soup recipes for all season with a vibrant, fresh flavor of garlic. What I also love about this recipe is it’s so humble and simple. We only use chicken bones in this recipe. Now as you already know, bone is flavor. That’s what make the soup so sweet, rustic and unquestionably delicious.

Garlic Chicken Noodle Soup

Ingredients: (4 Servings)

Fresh bones of whole chicken- cut into big chunks

2 whole garlic- peeled and roughly bruised

2 tbsp light soy sauce

1 tsp salt

2 tsp freshly ground white pepper

Chopped spring onion for garnishing

6 cups water

Noodle of your choice- I used rice noodle

Preparation:

  1. Marinate chicken bones with light soy sauce and keep it aside for 15 minutes.
  2. Bring water to boil in a large pot. When the water is furiously boil, add chicken and garlic. Let it boil for two minutes and bring it down to simmer.
  3. Add salt and simmer further for 45 minutes- 1 hour. When the both is ready, check the seasoning. Strain the soap through a colander to discard the bones and garlic. You should get a beautiful clear soup. You may retrieve the meat from the bones which will be tender, flavorful and fall of the bones easily, keeping it for the dish.
  4. To serve blanch the noodle in boiling water and keep aside in individual serving bowls. Add chicken, chopped spring onion, and ground white pepper. Finally, add hot broth and serve immediately.

For me there is nothing more comforting than soft noodle in bubbling hot broth. With a few humble ingredients we could have something so delicious. If you want this to be extra luxury, you can avoid the bones and go for the whole chicken. But trust me, less is more and simple is the best.

Take care,
Tes

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