If there’s one thing that I do love about cooler weather, it’s the smell of homemade chicken stock bubbling away on a lazy Sunday morning…
Okay that and vino next to a fire pit on a cool fall evening 🙂 But I digress…
It may not be my beloved summer, but there are some cool things (see what I did there?) about Fall that I can get into as well!
Homemade chicken soup, however you twist it, is not only delicious but also therapeutic.
And can also be so fun. Morphing into whatever soup dish your mood might be fit for.
Like this Asian inspired chicken noodle bowl. When a traditional carrot & noodle combo just won’t cut it.
With a homemade stock that just warms you to the bone. And of which the smell should be bottled into a candle for my mantle. Don’t tell me you wouldn’t buy that too? 🙂
Such a flavor punch. And oh so good.
And you know what. As much as we all love a homemade stock. Sometimes you just don’t have the time, I definitely get that!
So feel free to skip the homemade and buy some of your favorite store bought if you’d like. More time for vino and fireside chats that way, right?
Asian inspired Chicken Noodle Bowl w/ fresh herbs
- 2 chicken breasts (about 1lb)
- 1/2 onion, chopped
- 1 green pepper, choppped
- 1 heaping cup mushrooms, halved
- 1 heaping cup green beans, halved
- 2 tblsp fresh ginger, chopped large
- 1 cup frozen corn
- 1/2 thai hot chili pepper, sliced (optional)
- 48 oz chicken stock – homemade* or store bought
- 1 package rice noodles, thin
- sesame oil, soy sauce
- chopped fresh mint, green onion, basil to serve
- chili sauce (I love sambal oelek) to serve
- Saute onion and green pepper in olive oil, 5 minutes. Add mushrooms and green beans, another five minutes. Add chicken stock, a few shakes of sesame oil and soy sauce, and bring to a boil.
- Once boiling, add in chicken breasts, simmering 20 minutes until cooked. Remove, shred, add back to pot.
- Meanwhile, cook rice noodles according to directions.
- To serve, layer cooked rice noodles into bowl and ladle chicken soup over top. Top with fresh herbs, soy sauce, sesame oil and chili sauce for some fun flavor punches & spice. Enjoy!
* To make homemade stock, simply cover the bones of a leftover whole chicken with water. When we get a rotisserie chicken, I like to put the bones once we are done into the freezer and save for this. Add an onion and what ever other flavors you might have on hand. For this version I added a green pepper, basil and garlic. Simmer, covered, for about an hour and a half, stirring occasionally.