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Easy Chicken Noodle Soup: A Simple Cure for the Common Cold

This cold remedy is best made using home-made stock. You can get by with store-bought but please consider an organic, low sodium variety free of unnecessary additives and other junk. We're looking to get well here, not fill ourselves with crap.
Course Main
Cuisine Chinese-ish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 -2
Author Johan Johansen

Ingredients

  • 1 liter of chicken stock home-made or store bought low sodium!
  • an inch-long piece of ginger peeled and cut into large chunks
  • one stalk of lemon gras
  • one medium onion cut into slivers
  • two cloves of garlic smashed with the back of your hand
  • one medium carrot diced
  • two stalks of celery diced
  • 125 grams of uncooked egg noodles
  • 150 grams of cooked chicken diced or shredded
  • 1 tablespoon of chicken fat or butter
  • a splash of fish sauce
  • 1-2 teaspoons of soy sauce
  • Sriracha hot sauce to taste
  • Freshly squeezed lime or lemon juice

Instructions

  1. Put a small pot over medium heat and add in the chicken fat or butter.
  2. When fat of choice is shimmering, add onion, carrot and celery and sautée for a few minutes.
  3. Give the lemon grass a thorough pounding with the back of a heavy knife, then cut in half lengthwise.
  4. Add lemon grass, ginger and garlic to the pot and pour over the chicken stock.
  5. Allow stock to slowly come to a boil, back the heat down to a simmer and simmer for about 20 minutes.
  6. After 20 minutes, carefully remove the lemon grass and ginger using a slotted spoon or similar.
  7. Raise heat slightly and bring soup to a low boil, toss in the cooked chickens along with the noodles.
  8. Cook for another 3-4 minutes until noodles are pliable and tender.
  9. Stir in fish sauce, soy sauce and Sriracha, then kill the heat.
  10. Ladle soup into a bowl and squeeze a bit of lime or lemon juice into the bowl immediately before serving.
  11. Consume while piping hot, add more soy sauce or hot sauce as you see fit

Recipe Notes

Chicken fat is a by-product of stock-making. You can obtain chicken fat from skimming it off the top of a home-made stock or (if you're lucky) by looking for "schmaltz" at your local Jewish market. Alternatively you can use butter or even oil in a pinch.

You don't necessarily *have* to remove the lemon grass and ginger, you can just as easily keep them in the soup and just eat around the inedible bits and pieces.