Friday, 7 August 2015

Chicken Noodle Soup

The past few months had been stressful for my husband and his colleagues due to the massive layoffs of employees in their company. In fact the effect was felt not only by them but also by me and the families of all expats working in their company. Many were caught unawares.  The truth is, a few of our friends were affected by the massive layoff. It was truly a devastating experience to go through and we are very grateful to the company and to God that the husband was not part of it.

The huge layoffs of expats in their company was all over the news in the country including the social media specially that their company is one of the largest in the country not only in the Oil & Gas industry.   These move of their company is part of their reconstruction and reorganization program to streamline their organization in order to be more efficient and to maintain its profitability amidst the ongoing oil crisis world wide. 

From there I digress.  Let me proceed to my chicken noodle soup. I often cook noodle soups whenever I feel like it or the husband is sick with an inflamed tonsils or my gut is in chaos. Having noodle soup is always a welcome break from our rice meals that are most of the time dry.  The keys to cooking noodle soups are a good broth and a good quality noodles.  Since we have no chicken nor pork nor beef bones  I can use to make broth from scratch, I made use of pork and chicken bouillons, which is the next best thing.  You can use any available egg noodles in your part of the world. Make sure to follow the cooking procedure indicated in its label.



Egg noodles - 100 g

Chicken, breast (skinless) - 300 g
Water - 5 cups
Pork Bouillon cubes - 2 pcs
Chicken Bouillon cubes - 2 pcs
Ginger, diced - 1 thumb size
Garlic, crushed and chopped - 5 cloves
Onion, diced - 1 medium
Black Peppercorns, crashed- 1 tsp
White Peppercorns, crashed- 1 tsp
Sesame oil- 2 tsp
Low Sodium Soy Sauce -  1tbsp
Low Sodium Salt to taste
Shrimps (without shells) - a handful
Shitake Mushroom, re-hydrated and sliced - a handful
Cabbage, diced - 50 grams
Chinese Egg noodles - 150 g
Chopped green onion leaves for garnish
Lemon or Lime as you wish

Cooking Procedure:

1. Dump all of the above ingredients in a pot except for the shitake mushroom, cabbage, shrimps, and noodles.

2. Bring to a boil then simmer under low heat for 1 hour and 20 minutes.  Add water to get the same volume initially
3. While waiting, pour water in another pot and bring to a boil. Cook the noodles in it until tender. Drain and set aside.
4. Throw in the shitake mushroom and shrimps on the soup and continue to simmer for another 10 minute
5.  Add in the cabbage and cook until the leaves are cooked.  Turn of the fire and remove cabbage and chicken set aside.
6.  Throw in the noodles and stir.
7.  Shred chicken into pieces and set aside
8.  Ladle noodles and soup into bowls.  Top with shredded chicken and cabbage then garnish with chopped green onion leaves

© myFresha-licious (07August2015)


myFresha-licious on Facebook

myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment