Hearty Chicken Noodle Soup a.k.a Re-purposing your Leftovers

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It’s really easy, trust me.

So I was craving something warm and hearty (it was just feeling like a cosy day). I didn’t want to order noodle soup, because they are usually really oily & pretty tasteless. So I raided my fridge & gathered all the leftovers together to make this lip-smacking noodle soup. The portions I made was more than enough for lunch & dinner so consider it as portions enough for two people.

You need:

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  • 3 Onions (I used the vinegar-soaked ones my roommate had got with the food she ordered)
  • Spaghetti (because I had them left over from a previous cooking escapade)
  • Stock Cubes (I used beef ones, but the Maggi chicken/veggie ones work well too)
  • 5-6 pods Garlic
  • 100 gms Chicken
  • 1 Carrot (I used bell peppers because I didn’t have carrots, but carrots work MUCH better)
  • Pepper powder (I used Schezwuan pepper I bought from Bhutan)
  • 3 tsp Soya Sauce
  • 2 eggs
  • Butter/Coconut Oil

Other ingredients if you’re making a trip to the grocery store:

  • Mushrooms
  • Coriander leaves (sacrilege? I think not! Love the flavour)
  • Lemongrass oil/fresh ones (makes all the difference)

How to:

  1. One one stove flame, put your pot of boiling water on to make the noodles
  2. Another flame, sauce pan for your soup
  3. Third flame for your saucepan for your onions etc

Start with boiling water in a deep bottomed vessel to make your noodles. For a step-by-step of this, click here.

For the Soup:

Then get on with your soup. Add 2 cups of water & 1 cube of stock and let that come to a boil. While that is boiling, finely chop your onions & garlic.

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Chop, Chop, Chop

There are 2 ways you could do this – in the more traditional soup form you could add that to your soup that’s boiling and cook it or you could saute it separately.

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I sauteed it with a little bit of coconut oil until it got transparent.

I chose to go the sautee way since I wanted to layer my noodles. If you want a heavier & more full-bodied soup, drop your onions, garlic & carrots into the stock pot and keep boiling.

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Add soya sauce and sautee some more until it is well & truly golden brown

For the Noodles:

Then I stir fried my chicken – very simple – just heated a little coconut oil, added garlic powder & salt and lightly cooked it (keep it tender as it will keep cooking in the hot soup broth)

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Almost there .. keep going!

Finally, make an omlette and then when it cools, roll it up and cut it into ribbons like this. 

The Grand Finale: 

Assemble your different components, starting with the heaviest – your noodles. Build it up however you like & top it with your egg.

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I made a GIF for you!

And finally, you can pour your steaming broth into it, garnish, mix it up and SLURPPP!

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Bliss.

If you have any more questions on this, drop a comment & I’ll get back to you 🙂 Enjoyy!

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