As I madly ran around Friday night trying to finish last minute preparations for my crack-of-dawn departure for my road trip, I did manage to at least make one more meal for my family. I’d made some home made chicken stock on Thursday, and that evening I took that out of the fridge, skimmed off the fat that had collected on the surface, and re-heated it on the stove.
Of course as we sat at the table eating it the kids acted like it was the last meal they would EVER be eating with me, like I was abandoning them forever to go and join the circus or something.
You can easily use store-bought chicken broth and chicken to make this too. You can also add any other ingredients you’d like to it — maybe some mushrooms or chopped bok choy. I used the ingredients I had on hand, and so can you.
Assemble all of your ingredients.
To the simmering broth I added some medallions of peeled ginger (from a 1″ piece).
Add some medallions of peeled ginger.
And then I added some finely diced, peeled, carrots.
Add some finely diced, peeled, carrots.
I let that simmer for about 10 minutes, and then added the shredded chicken I’d reserved from making the stock.
Add the shredded chicken.
Let that simmer for a few minutes until the stock comes back to a simmer, then turn the heat up to medium-high. Add the chinese egg noodles (they look like ramen noodles, but without the seasoning packet; you can find them in the asian-food section of the grocery store). Let that come to a boil and separate the noodles as they soften using two forks.
Add chinese egg noodles to boiling stock.
Working quickly, as you don’t want the noodles to overcook, add some chopped cilantro to the stock and stir to combine.
Add some chopped cilantro and quickly stir to combine.
Quickly plate the soup into individual bowls, distributing the chicken evenly with tongs. Serve while piping hot.
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