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RECIPE
13 INGREDIENTS9 STEPS6HR

Not Your Mama's Chicken Noodle Soup

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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The combination and the amount used of special chicken and veggies, as well as the seasoning/aromatics and the six hours of cooking time, result in a heavenly broth. The addition of wide rice noodles and garden-fresh cilantro are all thats needed to transform these simple ingredients into a wonderful, immensely satisfying culinary delight.
6HR
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1
(3 lb)
Boiling Fowl
2 lb
Chicken Back
9 cups
Mixed Vegetables
leeks, carrots, celery, celery leaves, thyme, parsley, rutabaga, parsley root, and onions
40 cups
Water
3
Cinnamon Sticks
2 Tbsp
Sichuan Peppercorns
1 Tbsp
Ginger Garlic Paste
1 Tbsp
Brown Sugar
1
Lemon , juiced
2 Tbsp juice needed
1 pinch
Cayenne Pepper
to taste
Rice Noodles
to taste
Fresh Cilantro , chopped

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Nutrition Per Serving

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CALORIES
2296
FAT
146.2 g
PROTEIN
131.1 g
CARBS
108.7 g

Author's Notes

This recipe makes 2 generous main courses or 6 appetizers.

Cooking Instructions

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Step 1
Simmer the Whole Chicken (1), Chicken Back (2 pound), and Mixed Vegetables (3 pound) in lightly salted Water (10 quart) for 2 hours. The stock will reduce to about 2-3 quarts, so take it very easy with the salt at this time.
Step 2
After 2 hours, the chicken is still extremely tough. At this point, add in Star Anise (8), Cinnamon Stick (3), Sichuan Peppercorns (2 tablespoon), Ginger Garlic Paste (1 tablespoon), Brown Sugar (1 tablespoon), Cayenne Pepper (1 pinch), and 2 Tbsp of juice from a Lemon (1).
Step 3
Simmer until the chicken is tender, between 3 and 4 hours more.
Step 4
After a total of 5-6 hours of slow simmering, remove the chicken and cover with a damp cloth to avoid discoloring of the meat.
Step 5
Strain the soup, discard the solids. There should be 2 quarts of soup at this point, if not, adjust by reducing or adding liquid.
Step 6
Remove the fat to the amount you prefer or none at all. Check and adjust the seasonings.
Step 7
Cover the Rice Noodles (to taste) with very hot water, let them steep according to the instruction on the packaging.
Step 8
Remove the meat from the bones, separately remove the skin, wings, and neck. Optionally you can keep the white and dark meats separate.
Step 9
Add rice noodles to a bowl. Top with white meat, broth, and sprinkle generously with Fresh Cilantro (to taste).

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Nutrition Per Serving
Calories
2296
% Daily Value*
Fat
146.2 g
187%
Saturated Fat
41.0 g
205%
Trans Fat
0.0 g
--
Cholesterol
528.4 mg
176%
Carbohydrates
108.7 g
40%
Fiber
32.8 g
117%
Sugars
7.9 g
--
Protein
131.1 g
262%
Sodium
2018.9 mg
88%
Vitamin D
--
--
Calcium
763.6 mg
59%
Iron
18.6 mg
103%
Potassium
2154.2 mg
46%
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