Chicken Soups #2 | gardengaterecipes

Chicken Soups #2 the Far East

I'm a huge fan of Asian cuisine, as is our family! Your fabulously flavored chicken bone broth can be carried into the Asian realm with the addition of a few signature spices. Got your passport? Let's roll!

Chicken Pho

8 cups chicken bone broth

2 star anise

1/2" ginger, sliced very thinly

2 cloves garlic

1/2 teaspoon peppercorns

Cooked udon noodles or linguini, drained, rinsed and set aside for serving

Sliced scallions

Cilantro leaves

Pepper slices

Bean sprouts

Chicken bites, cooked (large, pulled from the bone stock making)

Sriracha or gochuchang, if desired

Chinese Egg Drop Soup

This one's so simple! Use it to start out your super quick stir fry dinner!

4 cups well seasoned home cooked bone broth, heat with a couple slices of ginger and a large smashed clove of garlic, on medium to medium high heat. When it comes to a boil remove the aromatics.

In the meantime, scramble two or three eggs well and chop two scallions, green and middle, thinly.

When soup comes up to a boil, reduce to a high simmer, and stir soup clockwise and drizzle the beaten egg in slowly. The stirring will allow the egg to cook in ribbons. Add the scallions. Taste, reseason, as you wish...you could add a few splashes of soy sauce if you want.

This is a childhood favorite of mine, with oyster crackers.

Asian Chicken Noodle Soup

We make this an Asian broth by infusing these into 6 to 8 cups of our bone stock

1/2 inch of ginger, in two rounds, two garlic cloves, lightly smashed, 2 star anise, small stick of cinnamom, and half teaspoon peppercorns. Bring to a slow boil on medium heat, covered....a half hour or so. Give the broth a taste, re-season if needed, with salt & pepper...get some good flavor!

This one has slivered bok choy, or spinach...sliced mushrooms, scallions, cilantro and our reserved chicken (from making stock)...or use leftover rotisserie chicken or you could use fresh chicken breast (about 4 oz, thinly sliced while frozen, so it cooks quickly. Stir fry the chicken in medium skillet with a tablespoon of oil, till not pink in the middle. Add to soup.)