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Author Notes: Especially on sick days, I know it’s easy to reach for the canned soup— I get it, it’s quick and flavorful. But this homemade soup is so tasty and fresh; you won’t believe the difference and your family will love you for this version. Honestly, I think it’s the cure for any ailment. —eat-drink-garden
- 1 half chicken cut up and skin removed (or two chicken breast halves, bone-in, no skin)
- 12 cups water
- 3 cloves garlic, whole
- 1 onion, quartered
- 2 stalks of celery (chopped in 3 pieces each)
- 2 carrots (chopped in 3 pieces each)
- 3 bay leaves
- 1 bouquet of parsley or cilantro
- 6 shiitake mushrooms
- 4 green onions
- a handful of cilantro leaves
- Sambal Oelek chili paste
- Put the first 8 ingredients to a large stockpot, bring to a boil (high heat) and then reduce to simmer (medium-high heat).
- Simmer for 25-30 minutes, skimming from time to time and seasoning as needed.
- Chop chicken into large pieces and reserve.
- Strain the broth through a fine mesh sieve and discard the cooked veggies and herbs.
- After straining the broth, return it to a boil on the stove.
- Add two packages of unflavored Raman noodles—you can get the flavored kind and just throw away the little seasoning packet.
- Hakubaku makes the best organic dried noodles, including ramen, I found them at Cost Plus World Market.
- Stir periodically while that cooks, it’ll take about three minutes.
- For your garnish, thinly slice six shitake mushrooms and four green onions, sliced thin on the bias and a few fresh cilantro leaves.
- When the Ramen is cooked, stir in the chicken, and then pour into bowls.
- Sprinkle the raw mushroom, onion and cilantro and stir in about 1/2 tsp. of Sambal Oelek chili paste to each bowl (the chili paste is spicy so use it at your own discretion).
- This recipe was entered in the contest for Your Best Restorative Recipes