Chicken Ramen-Noodle Soup
Not just Chicken Noodle Soup
It’s that time of year where we’re getting the ill. We find ourselves waking up with any of those horrible familiar feelings :
- sore throat
- nasal clog
Combat the winter blahs with some warm, delicious, home made Chicken Ramen-Noodle Soup!
Combine 2½ pounds bone-in, skin-on, meaty chicken pieces, ½ cup chopped onion, 2 teaspoons salt, 1/4 teaspoon ground black pepper, 1 bay leaf, 2 to 4 cloves minced garlic, & 8 cups of water. Feel free to add a tablespoon of the following for your unique taste: cider vinegar, coconut oil, and/or grated ginger.
Bring the chicken soup to a boil. Once boiling, reduce the heat to a simmer. Cover the pot & let the liquid simmer about 1½ hours, or until the Chicken is tender.
Using tongs, slotted spoon, or a pitch fork, you need to remove the chicken from the broth. Then you should allow it to sit long enough to cool down to handle. Pull any of the meat away from the bones, discarding the skin. Cut the meat into bite-size pieces. Remove the bay leaf from the broth & discard it along with the chicken bones.
Like in boyscouts…
The easiest way to skim the fat from the broth is by using a large metal spoon to skim off the layer of fatty liquid as it rises to the top of the broth. You could alternatively cover & refrigerate the soup broth for 6 to 8 hours, or until the fat solidifies on the surface. Then use a spoon to lift off the hardened fat.
Bring the broth to boiling. Add 2 chopped carrots and 2 stalks of chopped celery. Simmer while covered, for 5 minutes.
Stir in 1 package uncooked ramen noodles. Return the broth to boiling & simmer, covered, about 5 minutes or until the noodles are tender but still firm. Stir in the chopped chicken from before & 2 tablespoons snipped fresh parsley. Last step is to serve into your soup bowl, & enjoy!