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Ingredients
Chicken Soup with Rice Noodles
- Ingredients
- 100 grams Glass noodles
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 chicken (about 1.2 kg, ready to cook)
- 2 bay leaves
- 3 allspice
- 3 carrots
- ½ bunch Chives
- 1 stalk Leeks
- 1 pc fresh ginger (about 2 cm)
- 2 garlic cloves
- 2 Tbsps Corn oil
- 1 Tbsp Fish sauce
- 1 Tbsp light soy sauce
- freshly ground peppers
Soak the rice noodles in cold water for 1 hour. Rinse the soup vegetables and cut into large pieces. Rinse the chicken and put in a large pot with the soup vegetables and spices. Cover with cold water and bring to a boil. Simmer 45–50 minutes over medium heat.
Remove the chicken from the cooking liquid and let cool. Discard the skin, remove the meat from the bones and tear meat into bite-sized pieces. Peel the carrots, cut into thirds and cut into fine strips. Rinse the chives, shake dry and finely chop. Halve the leek, rinse under running water, shake dry and chop only the white part into narrow rings.
Peel and finely chop the ginger and garlic. Heat the oil in a saucepan and sauté ginger and garlic for 1 minute. Add the carrots and leek rings and sauté briefly. Add 800 ml (approximately 3 cups) of the chicken cooking liquid.
Drain the noodles and cut into pieces with kitchen shears. Add the noodles and chicken to the saucepan. Warm the soup and season with fish sauce, soy sauce, and pepper. Serve in preheated soup bowls sprinkled with chives.