July 06, 2017
Comfort Food, Soups/Stews, Poultry,
Chicken, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Make it from scratch, Herbs, Bone-in Pieces, Kosher Meat more
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"This soup is traditional to the Tibetans but ever so different than the Western version. Here they brighten it up with lemon, fresh coriander, spring onion, soy sauce, etc."
Heat 2 the olive oil in a shallow saute the chicken until it turns light brown.
Add chopped onion and the carrots to the chicken.
Add julienned ginger, garlic, spring onions and green chilies. Sprinkle salt, pepper and some fresh coriander leaves and saute.
Add 200 ml of water and let it simmer for about 2-3 minutes.
Squeeze in the lemon juice.
Add soy sauce and honey. Stir the broth gently and cover.
Let it simmer for 10 minutes. Remove the chicken from the broth and shred and set aside.
Add the egg noodles noodles into the broth and cook for 5 minutes.
Add the shredded chicken back into the broth and let it cook for 2-3 minutes.
Garnish with some spring onions, green chili and fresh coriander.
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We enjoyed this comforting chicken soup although we found it a bit bland. I don't know how it's traditionally served, but in order to cook the noodles and also have any broth remaining, I had to add quite a bit of liquid. I think that may have diluted the flavor of the broth. Next time I would add more water and flavoring ingredients at the beginning to develop sufficient rich broth before adding the noodles. Made for CQ4.
This was a fun, different take on chicken noodle soup! We really loved the chicken, noodles, carrots, onion, ginger, spring onions, chilies etc... I'm not sure I would do the honey and soy sauce again but it was fun for a change of pace! I ended up using a lot more water and chicken both than listed. Thank you!