I’m in love with Asian inspired dishes like this one… but the real reason why I made it this was because everyone in the family was coming down with a cold, and I just felt like soup. If you have never made chicken broth, it’s really simple. Everyone has their different methods, here’s mine. I grabbed a pot filled the pot with 3 pieces of frozen chicken, I also had some green beans that were about to go bad so I threw that into the pot as well. I had some ‘well aged’ carrots, an onion that was begging to be used, some old cilantro… See what I did here?
That’s right! My food in my fridge was getting old, but instead of throwing it away, I used it in my soups to flavor my broth. You’re probably thinking to yourself, ‘is this safe’? As long as your food doesn’t have any mold on it, it will be just fine to use in soups, stews, chili, and sauces.
Once I added the “Old Spice”, I filled the pot up with water to cover the contents and added salt, pepper, olive oil, hot sauce, and squeezed one lemon. Then I covered it and boiled everything on medium high heat for one hour. After one hour I turned the heat off and let it sit to cool for about 20 – 30 minutes, then strained out the solids from the liquids, pulled the chicken out, and shredded it. Now, if you tasted the chicken at this point you would notice that it has very little flavor. So I wanted to ‘kick it up a notch’, as Emeril would say. So in a pan I melted a little butter, added it to the shredded chicken, and seasoned with a little teriyaki, pinch of salt, pepper and hot sauce. At this point, we’re looking for the chicken to sorta get a little color and crisp up just a little.
I added some rice noodles to the mix… and made a spectacular soup, with minimal effort and cost.