I am feeling slight tiredness after few days of tube-feeding my son and in need of a hearty bowl of chicken noodle soup. I drank my coffee for some 'booster shot' and decided to cook one pot of chicken soup. Let's!!!

Hearty Bowl of Chicken Noodle Soup

Ingredients

4 chicken thighs
onions, garlic and turmeric
one cube chicken bouillon
a teaspoon of chicken mushroom

This time, I used 4 chicken thighs, apparently chicken thighs contained some extra macro nutrients which can't be found in chicken breast.

For aromatic, I used turmeric, garlic and onions. I couldn't get hold of chicken carcass, so I knew the soup would be undertaste a little, so I did add one cube of chicken bouillon and a teaspoon of mushroom seasoning.

Steps to cook

In one pot, I used pork lard to lightly brown the chicken, this one helped the meat to keep intact while boiling in the pot later. For boiling and extra sweetness, I also added in one carrot and one big onion.

In another pan, I stir fried the garlic, onions and turmeric using extra virgin olive oil till aromatic and fragrant. Really love the smell of this step. Hmmm!

After that, I poured all the aromatic into the pot of chicken thighs, added water, some salt and pepper, one cube of chicken bouillon and a teaspoon of mushroom seasoning and let this boiled for another 45 minutes.

For the last part, I actually strained the soup because I didn't want to small bits of onions, garlic and turmeric in the soup. Just a clean-looking chicken soup with chicken and carrots.

Serving time

This pot of soup is so versatile, we can eat it with rice or noodle. For this round, we chose noodle, specifically mung bean noodles or we also call it glass noodle.