spicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets westspicy chicken noodle soup – when east meets west

SNOW  in Paris on Monday, November 7th between 8:15 and 8:45 am . . . okay it melted right away but anyways it’s really rare here and it made me nostalgic. As my friend Nicole once funnily said many years ago : “all the little snows get together and make snow . . .” (so cute, she was talking about the snowflakes).

Friends, we all need some good home-made CHICKEN NOODLE SOUP. Here’s my reinterpretation of that magical cure (or convincing placebo) for colds & fevers & chills. But you know what ? Viruses & bacteria are getting tougher & cleverer, so for me, the chicken noodle soup that I grew up with (and yes I still remember the cans of Campbell’s soup that I loved) will need a booster shot of extra garlic, ginger and hot peppers. Yes, it’s spicy but it makes all the difference, it will triple its effectiveness and this is for your own good and well-being, so listen up !

A spice-infused immunity-boosting concoction to keep you up and about and not knocked out in your bed and/or sofa watching old re-runs on television and eating junk-food (even though that seems fun and attractive too and sometimes is the only plausible excuse for doing nothing).

A kind of EAST meets WEST chicken noodle soup. It’s spicy, it’s herby, the noodles are made of buckwheat and PLEASE - PLEASE - PLEASE don’t forget the crispy chicken skin chips that are baking in the oven as the soup is simmering (and that you might forget in the oven, as I did twice, wondering what’s missing from this soup) that you will use as a garnish and that are absolutely divine & diabolical ! It’s kind of “the cherry or icing on the cake” so to speak …

These days, non-selfish, non-judged and non-guilty “ME-TIME”, sometimes only comes about during thos periods of non-serious, temporary, short-lived illnesses that we have no choice but to entertain, because they’re not serious but just really tiring. It’s the only time you’re allowed to DO LESS, to let others DO MORE and to be taken care of and pampered and coddled.

Print out or save or bookmark this recipe, send it to your loved ones and tell them to get ready to make it when you’ll need to have them bring you a nice hot bowl (or two).

You’ll be feeling so much better really soon . . .  :)

spicy chicken noodle soup – when east meets west

18.11.2016

3 litres - 6 bowls

ingredients

  • 600-750 grams (4 large or 6 small) chicken thighs (with the bone inside & skin on)
  • 30 ml (2 tbsp) olive oil
  • 5 grams (1 tsp) salt
  • 1 gram (½ tsp) black pepper
  • 20-30 grams (1-1½ tbsp) crushed garlic
  • 20-30 grams (1-1½  tbsp) grated fresh ginger
  • 20-30 grams (1-2) fresh hot peppers (jalapeno or other)
  • 1 litre (4 cups) vegetable broth
  • 1 litre (4 cups) chicken broth
  • 20-30 grams (1-1½ tbsp) light miso paste (or replace with 2-3 tbsp soy sauce)
  • 150 grams (1½ cups) very thinly sliced carrots
  • 125 grams (1½ cups) chopped leeks
  • 100 grams (¾ cup) sliced green onions
  • 75 grams (½ cup) sliced celery
  • 50 grams (¾ cup) thinly sliced mushrooms
  • 50 grams (2 cups) fresh baby spinach leaves
  • 5 grams (2 tbsp) fresh flat-leaf parsley leaves
  • 5 grams (2 tbsp) fresh coriander leaves
  • 1 gram (1 tsp) fresh chopped chives
  • optional : ¼ tsp grated lime zest
  • 100 grams soba (buckwheat) noodles 

instructions

  • sprinkle the chicken thighs on both sides with salt and pepper, add the olive oil to a heavy large pot and brown the chicken thighs for 4-5 minutes on each side, at high heat
  • remove the chicken thighs from the pot, let cool down and remove the skins carefully and reserve the skins (you will bake them later)
  • add the crushed garlic, grated ginger and the whole hot peppers to the pot and cook at medium high heat for several minutes until fragrant, then add the skinless chicken thighs, cook for 2-3 minutes while stirring and then add the miso paste and both broths, bring to a boil, then reduce heat and let simmer (uncovered) for 15 minutes
  • chop up all the vegetables (carrots, leeks, green onions, mushrooms, celery) and leave the spinach leaves whole or halved
  • remove the chicken thighs from the broth, add all the vegetables (except for the spinach), bring to a boil and then reduce heat and let simmer for 15 minutes
  • separate the chicken meat from the bones, tear the chicken meat into smaller pieces and add back to the soup, with the spinach leaves and let simmer an additional 5 minutes

note : if the soup seems too dense, add 1-2 more cups of warm broth and then add more crushed garlic, grated ginger and miso paste if necessary after tasting

  • tear up the chicken skins in smaller pieces, drizzle with olive oil and add a pinch of salt and pepper and place in a 200°C preheated oven on a baking sheet (covered with baking paper) and bake for 7-8 minutes until crispier (almost like chips)
  • add the whole fresh flat-leaf parsley and cilantro leaves and chives and grated lime zest to the broth and the soba noodles and boil for 6-8 minutes until the noodles are correctly cooked (verify the cooking time indicated on the package of your noodles)

note : if you do not plan on eating the whole soup at once, then only add the amount of soba noodles needed for the soup you’ll be eating immediately, reserve the rest of the soup and add the rest of the soba noodles at the next meal (we ate the chicken noodle soup at 2 sittings, so 50 grams of soba noodles for half of the soup on the 1st  night and the rest on the 2nd night)

  • serve the hot soup as is or with additional chili sauce, with a few crispy chicken skin chips on top …

recette suivante

herb & cheese stuffed hot peppers – thanks mr. m.o.

herb & cheese stuffed hot peppers – thanks mr. m.o.

*My building caretaker or ‘concierge’ (as we say here in France) and also my dear gardening buddy (Mr. M.O.) came back from a short trip to Algeria 1 month ago with a suitcase stuffed...

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