There’s a reason I call this ‘asian inspired soulful chicken soup’. Because this is not ‘just’ a chicken soup. This is a healing healthy chicken soup that truly penetrates your soul with every bite!
Some may think making chicken soup from scratch is time-consuming and complicated. But, I’m here to tell you that it is not. The most ‘difficult’, if you want to call it difficult, part is stewing the chicken. Now, you can get around this step if you want to save a little time, but in the end it’s really not that much time. You could purchase a deli rotisserie chicken, debone it and use the meat, but you wouldn’t have the nutrient rich broth that comes only from those bones, stewing those bones. Well, unless you boiled the carcass. And, there you go, you have the same time in it had you started with a whole bird.
Bottom line is that sometimes good stuff, like this chicken soup, takes a little time. After that chicken is done, you cool it and then start picking the meat from the bone. After that, it’s downhill all the way. Just a matter of dumping the remaining ingredients into the stock pot of broth and chicken and cooking for a wee bit of time. Just until those veggies and Asian noodles are tender.
This recipe makes a mother load. You’re going to have enough for a lot of people. Maybe have a soup party! Have everyone bring their own bowls, a bottle of wine, maybe a salad or dessert, and there you go, party is ready to go!
Oh, oh, one more thing. If your grocer doesn’t have some of the ingredients (I’m not talking exotic or expensive!), then I’ve got links to Amazon. I mean who doesn’t order from Amazon in today’s world. It’s about as easy and convenient as it gets!
And, if you’re looking for another great soup, check out this cabbage roll soup! Yummmmm! Big time.
- 1 3 to 3 ½ lb. whole chicken, organic, rinse, remove inner stuffing parts
- 2 tsp. sea salt
- ¼ cup garlic chopped
- 1 cup celery, sliced
- 2 cups carrots, pre-cut into matchsticks
- 1 ½ cups sweet onions, medium dice
- 1 (8 oz.) can water chestnuts, sliced
- 4 cups bokchoy, sliced with greens
- 3 Tbl. Braggs Nutritional Yeast
- ½ cup Thai Sweet Chili Sauce
- 1 (7 oz.) Lemongrass Basil Sauce, Saffron Road brand
- 6 oz. Asian Style Noodles (I used Orchids Chuka Soba Oriental Style Noodles.)
- Put the chicken in a large stock pot. Cover with water about 3 inches above the chicken. Add the salt. Cover and bring to boil.
- Reduce heat to medium and let it simmer/boil for about two hours or until the chicken is tender enough to fall from the bone (at least 165 degrees internal temperature).
- Remove chicken and debone. Return chicken meat to liquid in stock pot