- Brienne Boortz
- Homemade Chicken Noodle Soup
1 3-lb. chicken
1 gallon water
3 chicken-flavored bouillon cubes
2 cloves garlic, minced
salt and freshly ground black pepper
cilantro and scallions, for garnish
1 16-oz. bag rice flour
1 14-oz. bag tapioca starch
3 c. hot water
For the noodles:
Mix rice flour and tapioca starch in bowl. Add hot water and knead until dough is ready. Separate dough into five portions and roll until ¼-inch thick. Cut into noodle strips.
For the stock:
Add all ingredients to soup pot. Cook on medium-high about 30 to 45 minutes, or until chicken is tender. Remove chicken from pot and set aside to cool. When chicken is cool enough to touch, remove skin and bones. Pull chicken apart into smaller strips. Add noodles to pot and frequently stir, over 5 to 7 minutes, so noodles don't stick. Add chicken and continue to stir. Adjust seasoning, if needed, with salt and pepper. Garnish with cilantro and scallions. Serves 8 to 10.
My family used to make this soup after long nights of fun and spending quality time together. It was a process to make, but when you have your first sip, you can taste the homemade touch and feel your energy coming back. This is such a simple recipe, but boy, does it taste so good! This is definitely a comfort food to have in your comfortable home on your comforter with loved ones. Cherish the moments.
— Submitted by Wild Ginger Thai Restaurant owner Khon Onexayvieng