Chicken Noodle Soup (20 Minute Recipe)
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This is an easy chicken noodle soup. You don’t need hours to simmer the chicken, because, with this hot water method, you can get a 3-hour simmering result within just 5 minutes; The soup comes out rich creamy, and hearty. You will be surprised by how flavorful it is. This recipe is also budget-friendly and it is enough to feed a whole family.
INGREDIENTS
2 lb of skin-on bone-in chicken quarters
1 tbsp of cooking oil (Amazon Link -
2 inches of ginger, sliced thinly
4 cloves of garlic, peeled and cut in half
2 scallions, tie into a knot
2 shallots, quartered
1 piece of Jinhua ham (optional, can be replaced by a thick cut of bacon)
2 liters of water
5 Shiitake mushrooms
6 oz of baby Bok choy
4-5 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles)
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of fish sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
2.5 tsps. of salt or to taste
Diced scallion as garnish
Lao gan ma chili flake for spicy kick (optional) (Amazon Link -
INSTRUCTIONS
Preheat the clay pot (or other heavy-duty stockpots) until nice and hot. Add a little bit of cooking oil to sear the chicken and Jinhua ham (optional) until golden brown. This will take a few minutes on each side.
When you flip the chicken to fry the other side, add the ginger, garlic, shallot, scallions; put them in between the chicken pieces so they can be fragrant. A large amount of ginger will make the soup very comfortable.
When the chicken is golden brown, pour in 2 liters of boiling hot water. When the boiling water touches the hot clay pot, it will bubble violently which shakes the meat and accelerates the protein dissolution. This will instantly make your broth rich and flavorful.
Even though the broth is already done but you still have to simmer this on low for about 15 minutes just so the chicken meat can be nice and tender.
Meanwhile, you can slice the mushrooms and cut some bok choy.
15 minutes later, remove the chicken from the broth and let it cool. Discard the aromatics and skim the chicken fat from the broth.
Add the mushroom slices and 4-5 servings of noodles to the broth and cook for 4-10 minutes depending on the type and thickness of your noodles. You can also cook the noodles in a separate pot and then transfer them into the broth, so it doesn’t thicken your soup. I prefer my noodle soup to be a little bit thick and silky. That’s why I cook it in the broth directly.
Meanwhile, Take the chicken meat off the bone and shred it into bite-size pieces. Season the chicken meat with soy sauce, fish sauce, oyster sauce, garlic powder, and sesame oil.
When the noodles are almost done, add the baby bok choy and salt to taste. To make a serving, add noodles and broth along with the chicken meat to the bowl, top with some Lao Gan Ma chili flake for an extra spicy kick. Enjoy!
Videography / Editing by Austin Schargorodski -
Filipino Sopas - Pinoy Chicken Pasta Soup Recipe - Philippines
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Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce),
puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash,
eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang
(meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ -- sa Bagoong − cooked with fermented fish paste bagoong.
Binalot -- literally wrapped. This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or Gisado − sautéed with garlic, onions and/or tomatoes.
Halabos/Hinalabos -- mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa -- unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno -- baked in an oven or roasted.
Ihaw/Inihaw − grilled over coals.
Kinilaw or Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga − boiled/braised.
Nilasing − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia -- wrapped with an edible wrapper.
Minatamis − sweetened.
Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − filled as in siopao, though palaman also refers to the filling in a sandwich.
Pinakuluan -- boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno -- stuffed.
Tapa/Tinapa -- dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado -- cooked with a thick sauce.
Sinangag -- garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado -- toasted.
Torta/Tinorta/Patorta -- to cook with eggs in the manner of an omelette.
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White Sauce Chicken Pasta Recipe | Creamy & Cheesy White Sauce Pasta | Chicken Alfredo Pasta
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To watch our recipe videos in Tamil, visit here:
Use this easy recipe to cook White Sauce #ChickenPasta at home. This #WhiteSauceChickenPasta is made using loads of cheese and the penne pasta variety to make this creamy. Your kids will love this #ChickenPastaRecipe.
White Sauce Chicken Pasta Recipe:
Chicken - 150 grams
Penne Pasta - 2 Cups / 150 grams
Water - 6 Cups / 1.5 Litres
Olive Oil - 3 tsp
Butter - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Maida - 2 tbsp
Milk - 2 Cups
Dried Oregano - ½ tsp
Dried Basil - ½ tsp
Salt - ¾ tsp
Pepper - ½ tsp
Cheddar Cheese - ½ Cup
Cooking Instructions:
1. Bring water to boil in a pot, cover and cook the pasta in the boiling water for 9 mins.
2. Drain the pasta and add 1 tsp of Olive oil to prevent the pasta from sticking on to each other.
3. In a pan, add 1 tsp of Olive oil, and chicken. Season this with ¼ tsp of salt and ¼ tsp of pepper. Cook the chicken for 3 mins. Remove the chicken from the pan.
4. In the same pan, add 1 tsp of Olive oil, 1 tbsp of butter.
5. Add finely chopped garlic to the pan and saute for 30 seconds.
6. Add 2 tbsp of maida to the pan, stir until maida and butter are mixed.
7. Add milk to the pan.
8. Add oregano, basil, salt and pepper.
9. By the time the sauce comes together and starts to thicken, add ½ cup of Cheddar Cheese.
10. Add the cooked pasta and mix it with the sauce.
11. Add the cooked chicken to the pan and mix well.
12. Remove from heat and serve.
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THE MOST DELICIOUS CHICKEN NOODLE SOUP (Homemade Stock & Pasta Cooked in a Farmhouse in Italy)
Thank you for watching. Have you been craving something wholesome, salty and comforting? I have. So this week I'm preparing homemade chicken noodle soup - Italian style - with chicken stock from scratch and handmade farfalline pasta, vegetables from the market and herbs from our garden. Recipe is here on my site:
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#Italy #chickensoup #slowliving