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Eating Healthy: Chicken Noodle Soup

28 March 2013

Chicken Noodle Soup

I love clear chicken broth with noodles. It’s pretty much chicken stock with noodles and a melody of fresh vegetables (eaten like pho).

It’s very simple to make, and as long as you take out all the chicken fat, don’t use too much salt and pile on lots of vegetables, it can be nice and healthy too.

I make this very often for my family and they love it.

I also modify it so I can eat it PALEO style – swap the rice noodles for sliced zucchini and cabbage.

Clear Chicken Broth (Chinese style)
2 or 3 small chicken frames (they are $1 for 3 frames at my butcher)
5 cloves of garlic
3cm piece ginger
1 red onion, quartered
6L of water

1. Rinse chicken frames with cold water and trim away the fat.
2. Place chicken and all ingredients in a stockpot and bring to the boil.
3. Reduce heat to a very gentle simmer and cook for 2 hours.
4. Skim the surface with a ladle to get rid of oil and impurities.
5. Strain through fine sieve or muslin.
(Makes about 3.5 litres)

Try adding extra fragrant ingredients:
2 tablespoons of lime juice
1 teaspoon of sesame oil
1 tablespoon of fish sauce
1 cup of Thai basil (haha not so Chinese!)
A sprinkle of fried shallots
And a dish of cut chillies for me!

Put it together in separate bowls:
– rice noodles
– chicken breast, shredded
– fish balls (my kids love fish balls)
– bean sprouts
– finely sliced green beans, lettuce, capsicums, zucchini, cabbage, spinach
– then pour steaming hot broth over the top and serve

(In the photo above, these were my bowls before I poured in the hot soup. I usually let them sit for a good 10 minutes before I serve my kids, because I don’t want them to burns themselves.)