Ginger Chicken Noodle Soup

Here is my recipe that does not require any pre-made stock/broth, since the chicken bones itself are making the stock. The ginger adds a nice soothing feel to the soup.

Ginger Chicken Noodle Soup

Materials

initial chicken stock:

  • 3-4 lb chicken, whole
  • 1/2 large onion, cut into several pieces (about 8 oz)
  • 1 medium carrot, cut into several pieces (about 4 oz)
  • 1 stalk celery, cut into several pieces
  • 16 c water (4 quarts)
  • 25 g ginger, whole, peeled, cut into several pieces
  • 8 cloves garlic, whole
  • 2 bay leaf
  • 1/2 tsp black peppercorns, whole

final soup:

  • 4-6 oz pasta, any desired shape
  • 1 medium/large carrot, peeled, sliced thinly/evenly on a bias (about 6 oz)
  • 1 stalk celery, sliced thinly/evenly
  • 21 1/2 tsp kosher salt, approx, to taste

Instructions

For the initial chicken stock:

  • Start with a stock pot large enough to hold the whole chicken comfortably. Heat over medium-high, and add enough oil just to cover the bottom of the pot. When hot, add the chicken, onion, carrots, and celerly. When they have browned lightly, flip the chicken over the start browning the other side, and stir the other vegetables to brown on other sides. This overall will take 5-10 minutes.
    When the chicken/vegetables are nicely browned, and before they (or the pot) start to get black, add the remaining ingredients for the initial stock. Bring to a boil, cover, and reduce heat to a simmer. Cook for 30 minutes or until the chicken is fully cooked.
    Now, remove the chicken only from the pot with tongs, and into another large bowl or cutting board. Using the tongs, separate the majority of the meat from the chicken. Do not worry about getting all the meat, just the main breasts, thighs, and legs. Avoid taking any cartilidge, bones, and skin. Return all the remaining chicken and juices back to the pot. Set the clean chicken meat aside (cover and put in the fridge, if desired)
    Bring the pot back over heat, and cook, covered, for another 90 minutes.
    Using a fine mesh strainer, strain the broth, then return the broth only to the pot.

To finish the soup:

  • Add the final soup ingredients to the pot, and cook until the pasta and carrots or tender (if the pasta is smaller, you could add later to prevent it from getting too soft). Roughly chop the chicken meat with a knife, and add about it back to the pot to reheat. Ready to serve!

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