Chicken soup with noodles

1 deboned skinless chicken breast.

900 ml of chicken or vegetable stock.

1 finely chopped garlic clove.

1 Tablespoon of fresh chopped ginger.

50 grammes of noodles.

2 tablespoons of frozen sweetcorn.

4 thinly sliced mushrooms.

2 shredded spring onions.

2 tablespoons of soy sauce.

Mint leaves and a little shredded chilli, to serve.

Method.

Pour the stock into a pan and add the garlic, ginger and chicken. Boil, and then simmer for 20 minutes. Make sure the chicken is tender. Remove the chicken and using 

forks, shred it into bite sized pieces.

Return the chicken to the pan and add the noodles, corn, mushrooms, half the spring onions and the soy.

Simmer for a few minutes until the noodles are soft.

Serve into bowls and add the rest of the shredded onion, mint leaves and chilli shreds.

Chicken Soup

Cooked Chicken Pieces - 1 Cup

Chicken Stock  - 4 Cups

Ginger-Finely Chopped - 1 Tsp

Garlic-Finely Chopped  - 1 Tsp

Green Chilies-Finely Chopped - 1 Tsp

Coriander Leaves-Finely Chopped -1 Tbsp

Cabbage-Finely Chopped - 2 Tbsp

Capsicum-Finely Chopped - 2 Tbsp

Mushrooms-Finely Chopped - 2 Tbsp

Onions-Finely Chopped - 2 Spring

Water - 250ml

French Beans (Finely Chopped) - 2 Tbsp

Vinegar - 1 tsp

Baby Corn (Finely Chopped) - 2 Tbsp

Spring Onions (for garnishing) - 2 Tbsp Carrots-Finely Chopped

White Pepper - 1 Tsp

Soya Sauce  - ½ Tbsp

Corn flour Mixed With water - 2 Tbsp

Onions (for garnishing) - 2 springs

Oil - For Frying

Agginomotto (optional) - One pinch

Salt - To Taste

Directions... Take ½ cup of water in a big bowl. Add corn flour, vinegar, soya sauce, agginomotto, White pepper, salt to water. Place the bowl aside. Heat oil in a pan and sauté all the vegetables with ginger, garlic, coriander leaves and green chilies for about 2 minutes. Add the vegetable mixture to the cooked chicken and mix well.  Add the chicken stock.  When the water starts boiling, add corn flour gradually and stir constantly until it thickens. Switch off the gas/burner. Garnish the soup with spring onions. Serve hot with Chinese Chili Chutney/Sauce as per your taste.

(Kuracia polievka) Chicken Soup

• 2 chicken breasts*
• 2 carrots
• 1 parsnip root
• 1/4 celery bulb
• 1 onion
• 1 bunch fresh parsley
• salt
• black pepper

* NOTE: My mum puts chicken intenstines into the soup instead of breasts. It is a great way of using chicken leftovers. If using, boil the intenstines first (for abt 40 min) and then towards the end, add the chopped veggies.

Clean the breasts and pat dry. Wash and peel the root veggies and cut into big bite-sized pieces. Peel and halve the onion. Organize the parsley into a buquet and tie a piece of thread around it.

Bring about a litre of water to boil together with the meat and veggies. Throw in the parsley buquet and cook on low heat until the carrots are soft.

Take the chicken pieces out and break into smaller pieces. Put back to the soup, adjust salt and pepper to taste.

Chicken Noodle Soup

INGREDIENTS:

1 onion

250g boiled chicken

1 1/2 Liter chicken broth

1/2 C boiled peas

2 boiled carrots

1/2 C corn

2 C boiled noodles

2 Tbsp butter

2 1/2 Tbsp whiteflour

2Tbsp black pepper

salt to taste

1 tsp oil

METHOD:-

1. Take a pan and add butter and melt it.
2. Now add oil,whiteflour and choped onion and fry it.
3. When onion becomes brown add broth and cook on slow flame.
4. Add shredded chicken after 10 mins.Let it be cooked.
5. Now add all vegetables and corn,noodles,salt and black pepper.

Chicken Sancocho/Chicken Soup

Servings: 6 servings • Time: 1 hour 5 minutes

Sancocho is a hearty soup, almost like a stew and is a traditional dish in the region of South America, that combines potatoes, yuca, corn, plantains and meat. .This is eaten for lunch "el almuerzo" which is the main meal there. It is typically served with rice and avocado on the side.

• 6 skinless chicken parts, (I like thighs)
• 1 tbsp oil
• 5 scallions, chopped
• 1 tomato, chopped
• 4 cloves garlic, chopped
• 1/2 onion, chopped
• 1 cup chopped cilantro
• 3 medium potatoes, peeled and chopped into 2 inch pieces
• 3 pieces of yucca (about 2 cups)
• 3 ears corn, cut in half
• 1 small green plantain, peeled and chopped into 1" pieces
• 1 tsp cumin
• 2 chicken bullion cubes
• salt to taste

In a large pot, saute scallions, onions and garlic in oil. Add tomatoes and saute another minute. Add chicken pieces and season with a little salt and black pepper.
Saute a few minutes, then add yucca and plantain and fill pot with water.
 Add chicken bullion, cumin and half of the cilantro and cover pot.
 Cover and simmer on low for about 40 minutes. 
After 4o minutes, adjust salt and add potatoes, and cook for another 15 minutes.
 Serve in large bowls, and top with cilantro.