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Chicken And Noodle Soup Recipe
Chicken Noodle Soup
1. Chicken breasts: 2 skin removed.
2. Water: 8 cups or 2 liters or 64 fl. Oz.
3. Black peppercorns: 4 crushed.
4. Star Anise: 2
5. Onion: 1 cut in half with skin still on.
6. Garlic clove: 1 cut in to two pieces.
7. Ginger: ½ inch piece, peeled and sliced.
8. Cloves: 4
9. Carrot: 1 peeled.
10. Celery Stalk: 1 chopped.
11. Scallions: 4 shredded.
12. Dried Rice: 115 grams / 4 Oz
13. Vermicelli noodles
14. Baby corns: 100 grams cut lengthwise and then chopped.
15. Salt to taste.
1. Take a large pan and bring the water to boil.
2. Add chicken breasts in the boiling water and let it boil for about 5 minutes.
3. Bring the heat to lowest settings on stove and let it simmer.
4. Keep removing fat from the surface of water.
5. Let chicken breasts simmer till no more fat raise to surface.
6. Now all garlic, ginger, cloves, peppercorns, onion, star anise and a pinch of salt.
7. Simmer it for 15 to 20 minutes till chicken gets tender.
8. While the chicken is on simmer, grate the carrot from coarse side so you have thin strips of carrots.
9. Strain Chicken and keep the water for later use.
10. Cool this water (stock) in the refrigerator over night.
11. This would solidify any fat left.
12. Remove and discard the fat.
13. Now boil this stock and add carrot, baby corn, celery and scallions.
14. Boil till baby corns are tender.
15. Add noodles and continue to boil for another couple of minutes.
16. Now chop the chicken in to pieces and add to this soup.
17. Cook for another minute or two
18. Check if noodles are soft.
19. When noodles are soft, pour the soup in to 4 soup bowls.
20. Garnish and serve hot.
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