FARMHOUSE CHICKEN NOODLE SOUP

There is nothing more comforting to me than a hot bowl of homemade chicken noodle soup when I’m feeling sick or when it’s cold out. Here is my favorite chicken noodle soup. I hope you enjoy it. My husband tells me he loves it…but then again, he tells me that stuff every time I make something…so I don’t buy it. It’s cool.

* 8 servings

Broth:
1 each yellow onion, roasted
1 3-inch piece fresh ginger, roasted
1 5 lbs. fresh whole chicken
1 tablespoon sea salt
1 2-inch piece rock sugar
6 quarts water
2 each sweet white corn, cut corn from the cobb
1 each carrot, diced into bite-sized pieces
2 each tomato, diced into bite-sized pieces
½ cup fresh sweet green peas
2 each celery stalk, diced into bite-sized pieces
½ cup lima beans

Noodles:
2 cups flour
1 teaspoon sea salt
2 each whole egg
2 tablespoons milk

Directions:
1. Roast 1 yellow onion with the unpeeled fresh ginger at 400 degrees for 30 minutes or until softened and lightly browned. Peel the yellow onion and fresh ginger and set aside.
2. Wash the chicken with salt.
3. Bring 6 quarts of water to boil. Add cleaned chicken and bring to a boil. Reduce heat to medium low. Skim the scum on the surface of the broth as necessary.
4. Add roasted ginger, onions, sea salt, and sugar.
5. Simmer the chicken for 45 minutes or until the chicken is cooked fully. Remove the chicken from the broth.
6. Separate the meat from the bones. Shred the meat and set aside. Return the chicken bones back to the broth.
7. Simmer the broth for another hour.
8. Strain broth.
9. Bring the broth to a boil and add the vegetables, shredded chicken meat, and noodles and cook for another thirty minutes or until vegetables and noodles are cooked through and adjust seasonings if necessary.

Handmade Noodles:
1. Mix together flour, eggs, sea salt, and heavy cream. Put the dough on a cutting board covered with flour. Cut into one inch strips, 1/4″ wide with a pizza cutter.

PHO {VIETNAMESE BEEF NOODLE SOUP}

What is there that I can say about pho? Except for that I LOVE it to pieces…almost as much as I LOVe my husband. Growing up, pho was something my family ate for breakfast, lunch, and dinner…and I remember it being a treat when I was a wee lil thing and my parents would take us to some pho restaurant with some number on it, like Pho 54 or something like that, and my sisters and I would share a huge bowl, the bowl that translates into the American word train, and it was great!

Now as an adult, I actually prefer making it at home…that way, I can avoid the msg that plagues the pho that I get at restaurants and I feel good I can give my husband a healthier version of one of my fave foods…and on top of that, I prefer my own homemade pho and I can top it with as much tripe as i want. It really excites me to be able to make something I utterly love from scratch.

* 6 servings

5 lbs beef bones {oxtail, neck, shank, marrow, knuckle}
2 lbs chicken bones
1 piece cinnamon stick
6 whole cloves, lightly toasted
5 whole star anise, lightly toasted
4 ounces rock sugar
5 inch pieces of ginger, roasted in oven or charred on stove
2 each yellow onions, roasted in oven or charred on stove
2 tablespoons sea salt
¼ cup fish sauce

Garnishes:
1 lb fresh rice noodles, blanched
1 lb filet mignon, thinly sliced
1 lb beef meatballs with tendons
½ lb tripe, thinly sliced and blanched
1 each yellow onion, sliced thinly in rounds
3 each green onion, thinly sliced
½ bunch cilantro
½ bunch thai basil
1 lb bean sprouts
1 each lime, cut into six wedges
1 dozen saw-leaf herb leaves
1 each serrano chili, cut into slices
Sriracha hot sauce
Hoisin sauce

Directions:
1. In a pot, add all the beef bones and add water to cover. Bring to a boil and let boil for 5 minutes and then remove beef bones from pot. Rinse the beef bones in warm water and place beef bones in a large stockpot.
2. Add chicken bones to the large stockpot.
3. Add 8 quarts of water to bones and bring to a boil.
4. Add cinnamon stick, cloves, star anise, roasted ginger, roasted onion, rock sugar, salt, and fish sauce to stock pot.
5. Simmer the broth for eight hours. Re-adjust the seasonings if necessary.
6. Strain the broth through a sieve.
7. Serve with blanched rice noodles and garnishes.

PHO GA {VIETNAMESE CHICKEN NOODLE SOUP}

Since it’s been pretty cold, I decided to cook up some chicken pho. I hope you enjoy this recipe!

* makes 6 servings

Broth:
1 each yellow onion
1 3-inch piece fresh ginger
1 5 lbs. chicken
1 each cinnamon stick
4 whole cloves
2 whole star anise
2 tablespoon sea salt
¼ cup fish sauce
3 tablespoons sugar or 2-inch rock sugar
6 quarts water

Bowls:
2 lbs. small flat rice noodles
cooked chicken
1 each yellow onion, sliced paper-thin, soaked in cold water for 30 minutes, and drained
3 each scallions, thinly sliced
⅓ cup fresh cilantro, chopped

Garnish:
2 cups bean sprouts
12 sprigs Thai basil
2 each limes, cut into wedges
2 to 3 each Thai or serrano chilis, thinly sliced

Directions:
1. Roast 1 yellow onion with the unpeeled fresh ginger at 400 degrees for 30 minutes or until softened and lightly browned. Peel the yellow onion and fresh ginger and set aside.
2. Wash the chicken with salt.
3. Bring 6 quarts of water to boil. Add cleaned chicken and bring to a boil. Reduce heat to medium low. Skim the scum on the surface of the broth as necessary.
4. Add roasted ginger, onions, sea salt, and sugar.
5. Simmer the chicken for 45 minutes or until the chicken is cooked fully. Remove the chicken from the broth.
6. Separate the meat from the bones. Shred the meat and set aside. Return the chicken bones back to the broth.
7. Add the cinnamon stick, cloves, and star anise to the broth.
8. Simmer the broth for another 2 hours.
9. Add the fish sauce in the last hour of cooking and adjust seasonings if necessary.
10. Strain broth.
11. Cook pho (rice noodles) per package directions. Ladle broth, add shredded chicken, and cooked noodles in each bowl. Garnish with cilantro, scallions, and thinly sliced onion rounds.
12. Serve with bean sprous, basil, lime, and Thai or serrano chilis on the side.