Chicken noodle soup

Whenever I’m craving soup, I often default to chicken noodle soup because it seems to be the easiest to make. I also feel that it has enough substance in it that it could double as a meal opposed to some other soups that I make. It’s not too rich and it’s not too light – just right ๐Ÿ™‚ Whenever I’m too lazy to make dinner or lunch, I will just heat this up in the microwave and boom – meal is done.

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This soup can be made in just 30 mins. I prefer to use homemade chicken stock opposed to the ones bought in store as I can control the amount of sodium that goes into it. However, any chicken stock will do.

Chicken noodle soup

Ingredients

  • 1 tbsp butter
  • 1 tbsp oilve oil
  • 1/2 medium onion, finely chopped
  • 2 celery sticks, chopped
  • 1 carrot, sliced
  • 10 cups chicken stock
  • 1/2 lbs leftover cooked chicken pieces, shredded
  • 1 1/2 cup cooked noodle of your choice (I used rotini)
  • 1 tbsp chopped fresh basil
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Instructions

  1. In a pot over medium-high heat, melt the butter and add the olive oil.
  2. Add in the onion, celery, and carrots and cook for 5 minutes or until onions are translucent.
  3. Add in the chicken stock and dried oregano. Bring to a boil for a few minutes and then down to a gentler simmer for 25 minutes.
  4. At the 25 minute mark, add in your cooked chicken pieces and fresh basil. Cook for another 5 minutes.
  5. Season to taste.
  6. Add in the cooked pasta when you're ready to eat. If you leave the pasta in the soup for too long, it will expand and soak up all your soup.
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Super delicious chicken stock recipe

We, Team J, are a frugal bunch. Whenever we go grocery shopping, we often gravitate towards purchasing whichever meat is on sale and then plan our meals around it accordingly. We often find whole chicken to go on sale quite frequently and we like them because they’re extremely versatile. We can debone it and use the other chicken parts for separate dishes. We could then use the chicken carcass to make chicken stock. Over time, we’ve frozen a lot of chicken bones and once we have enough, we make stock and save it for other dishes as well – it never ends!

Chicken stock

This chicken stock was used to make Chicken Noodle Soup and Cream of Cauliflower Soup with Bacon (a winning combination!). I found it to be very flavourful and I think the key to that was letting the stock boil without the lid on to really help the flavours concentrate as the excess water boiled off.

This recipe was adapted from Gordon Ramsay’s chicken stock recipe. For instructions on how to make it, see below:

Super delicious chicken stock recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients

  • 1 chicken carcass + any excess chicken wing and thigh bones you have lying around
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 6 cloves of garlic, peeled and lightly crushed
  • 2-3 sprigs of fresh thyme
  • A handful of parsley, chopped
  • 2 bay leaves
  • 1 tbsp fresh peppercorns, lightly crushed
  • Kosher salt - season to taste. I used 1-2 tbsp (approx)
  • Cold water

Instructions

  1. Put all the ingredients into a stock pot or a 5 1/2 quart dutch oven. Fill the pot with water just enough to cover the chicken carcass and ingredients.
  2. Bring to a boil for a few minutes with the lid off, skimming off the foam regularly.
  3. Bring the stock down to a gentle simmer and cook for 1 1/2 hour with the lid off. If the water level is getting too low, add a little bit more water.
  4. Strain the stock. Taste and adjust for seasoning
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You can keep the stock in the fridge if you plan on using it within a week or two. Otherwise, you can easily freeze this and use it later.

Chinese Wintermelon Soup Recipe

Ifย there’s one thing we missed about living at home, it’s the soup that our parents used to make us. We generally prefer drinking Chinese soup opposed to western soup as it tends to be more light. I don’t think you’ll ever see heavy cream being used in a Chinese soup recipe lol. Surprisingly enough, Chinese soup is pretty easy to make but getting the right ingredients can be tricky.

Before I moved out, I asked my dad to give me his Chinese wintermelon soup recipe. It’s quite common for Chinese people to not follow a recipe and just wing it so he did his best to give me his guestimations when it came to how much of each ingredient to put in. We made this several times now and let’s just say the Chinese dried mushrooms made a huge difference in terms of adding flavour!

Wintermelon Soup

It’s best to let this soup sit overnight to help the flavours really develop. You can still drink this right away and it’ll taste good but it’ll taste even better tomorrow so try to make this a day in advance ๐Ÿ™‚

Here’s how we made the soup:

First, gather your ingredients. As you can see, there aren’t that many.

Soup ingredients

There are a few key things to note:

  • Presoak your dried Chinese shiitake mushrooms and dried dates (found in your local chinese supermarket – likely dried soup mix section) in warm water for at least an hour
  • Do NOT throw away the water which it was soaking in. These ingredients released a lot of flavour so do not waste them. Save them for the soup later.
  • Try to have a mixture of pork and chicken bones to make the stock. This will enhance the flavour of the soup

Once you have all those items ready, it’s time to parbroil your chicken and pork bones to get rid of all the impurities. Do this for 5 minutes and then rinse it under cold water. Make sure to give them a good rub to really get rid of all the dirty.

Rinse

After parbroiling the bones, put it back into a large stock pot along with the rest of the ingredients (and the water which the mushrooms and dates were soaking in!) and fill the pot up until all the ingredients are covered. Bring it up to a boil and once boiling, turn it down to a gentle simmer for at least 1 hour.

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Carrot Ginger Soup

Although it’s officially spring, it’s still pretty cold out. Due to the fluctuating weather, I caught a cold last week which resulted in me constantly blowing my nose and not being able to breathe properly due to a stuffy nose. Though I recovered very quickly thanks to lots of rest and water, I wanted to help boost my immune system and make myself a nice healthy soup. What better way to recover from a cold than some Carrot Ginger Soup?

Carrot Ginger Soup

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Miso Soup Recipe

Every time I go to a Japanese restaurant, one of dishes that I always order to start my meal is Miso soup. Not wanting to wait until my next sushi meal until I can have Miso soup again, we decided to make our own at home. It’s actually quite simple and once you have the dashi stock down, it’s as simple as adding the miso paste!

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Julia Child’s Bouillabaisse Recipe

This is such a simple yet delicious dish. Tell anyone that knows what a Bouillabaisse is and that you just made it for them from scratch and they are bound to be impressed! None of this using pre-made fish stock business. We’re going to be making the fish stock from scratch to get the best results ๐Ÿ™‚ Bouillabaisse Continue reading