When I’m not feeling well, my go-to is Asian chicken noodle soup. So yesterday, when my husband was getting the chills and not feeling well, being the sweet and attentive wife that I am (ha!) I decided to make him the same.
The twist is that I’m on vacation and don’t have my usual supply of spices at hand, but I was feeling creative and adventurous! Want to see what I came up with?
Chicken on the bone
I like to use chicken on the bone. Why? It’s got more flavor, for one, and when you’re making soup that flavor goes into the broth. It also adds good stuff like collagen plus amino acids like glutamine that are gut healing. We even eat the chicken skin.
Yes, for real.
Chicken skin contains fat, both saturated and the monounsaturated kinds. Each of these fats are needed by the body, and when they come from natural sources like properly-raised animals, your body knows what to do with that fat. Our low-fat way of eating hasn’t actually helped us get healthier. I say the trick is to pick good sources of fat and and eat more meat on the bone—and skip the sugar in soda and sports drinks . Your body will love you for it.
Good ingredients make the meal great
Making a good meal is easy when you start with good ingredients. I found all the ingredients for this recipe (including Bonafide Chicken Bone Broth, on sale for $6.55, plus Lotus Foods Forbidden Rice Ramen at Natural Grocers. While these ingredients can seem expensive, they are high-quality and way cheaper than eating out (remember, I’m on vacation)! Besides, if you think about buying good ingredients as an investment in your health, it’s well worth it.
Trust your tastebuds
Asian Chicken Noodle Soup doesn’t require a recipe, but I know many folks don’t feel comfortable winging it. I’m including a recipe below, but I want you to trust your tastebuds and flavor the broth the way YOU like it. And wherever possible, use organic ingredients.
- 2 chicken thighs on the bone
- 1 package Bonafide frozen chicken bone broth
- 1 cup water
- 2 slices fresh ginger
- 2 green onions cut in half
- 3 shiitake or cremini mushrooms, sliced
- 1 tablespoon tamari or gluten free soy sauce
- Salt, to taste
- Pepper, to taste
- ¼ teaspoon Garlic powder
- 3 bricks (out of 4) Black Rice ramen noodles
- 2 handfuls of baby spinach
- Olive oil
- Garnish: thinly sliced green onion, drizzle toasted sesame oil
- In a medium pot, cook the chicken in a touch of olive oil to brown it. Leave the skin on (we eat it too!)
- Run the frozen bag of broth under water to thaw it enough to remove the packaging. Add it to the chicken along with the water and turn the heat to low to continue melting the broth.
- Add ginger, green onion, and mushroom. Once broth is melted, bring to a boil and then turn heat down and simmer 20 minutes or until chicken is cooked through.
- Add soy sauce and garlic powder and taste the broth. Remove green onion and adjust seasonings to your liking.
- While the chicken is simmering, cook noodles in another pot, following directions on the package. Once the noodles are done, drain and add to the soup.
- Stir in a handful or two of baby spinach.
- Put in two bowls and garnish with sliced green onions and if you have toasted sesame oil, add a splash of that too!
Get creative with your food
Try making your own Chicken Noodle Soup—whether Asian, Mexican, or Italian flavored. Many cuisines have their version of chicken noodle soup, so don’t feel confined to one spin. And when you’re done, be sure to share it with someone! With cold weather finally creeping in, this can be one of the best treats to share with others.