Chicken Noodle Soup with Ginger and Edamame
The addition of fresh ginger, with its sweet heat, also adds to the therapeutic qualities. Edamame and fresh cilantro keep with the Asian flavors and are a nice change to the normal flavors and textures of chicken soup.
The addition of fresh ginger, with its sweet heat, also adds to the therapeutic qualities. Edamame and fresh cilantro keep with the Asian flavors and are a nice change to the normal flavors and textures of chicken soup.
- 4 chicken thighs roasted in the oven and meat torn off
- 28 oz of chicken broth
- 1 1/2 c. water
- 3 tbsp cilantro
- 1 inch of fresh ginger root sliced into large pieces
- 1 c. frozen edamame beans
- 1 c. chopped carrot
- 1/2 c. sliced green onion
- 1 c. chopped celery
- 1/2 of a bell pepper julienned
- 7 oz dried pasta ( i used small cut angel hair)
- Carbohydrate 18.5638151562285 g
- Cholesterol 0 mg
- Fat 0.577922343734173 g
- Fiber 7.19472496717262 g
- Protein 2.88541124999745 g
- Saturated Fat 0.118815312488693 g
- Serving Size 1 1 Recipe (1644g)
- Sodium 200.468250012014 mg
- Sugar 11.3690901890559 g
- Trans Fat 0.131426249997036 g
- Calories 84 calories
Step-by-step
- Oven roast the chicken with Montreal Chicken seasoning (McCormick) for 45 minutes. pick the meat off the bone and set aside in plastic bag to keep it moist.
- Place the chicken pickings - bones and skin and drippings - broth, water, bunch of cilantro and ginger into a large heavy bottomed pot. (Don’t worry about the skin on the ginger, you will be discarding it later)
- Cover and simmer for about 1 hour until chicken is falling off the bone
- Strain broth discarding the cilantro stems and ginger. Return broth to pot.
- Add chicken meat to pot
- Next add the edamame, carrots, and celery. Season with salt and pepper. Cover and simmer for about 5 min.
- Then add the green onion and pasta, cover and cook for another 5-7 minutes until the pasta is cooked. Check for seasoning.
- When all the vegetables are tender, but not mushy and the pasta is cooked, ladle the soup into bowls
- Feel better!!!
Building Foundation From Scraps
The ingredient list directs you to use roasted chicken bones, skin, and drippings, but it does not explain the chemistry of collagen extraction. Simmering connective tissue converts insoluble collagen into water-soluble gelatin at temperatures above 160 degrees Fahrenheit over a prolonged period. This process creates natural body and viscosity in the broth that store-bought cartons lack entirely. Leaving the skin on the ginger root during this simmer is entirely safe because the fibrous exterior will be strained out later alongside the spent cilantro stems.
Protecting Meat Texture
Adding cooked chicken meat back into boiling liquid too early causes muscle fibers to tighten and squeeze out moisture. The recipe instructs you to reserve the torn meat until after the broth is strained and returned to the pot. This safeguards the protein from thermal over-processing. Keeping the meat moist in a sealed bag prevents the surface from drying out through evaporation before it re-enters the warm liquid.
Managing Starch and Suture
Small-cut angel hair pasta cooks in less than seven minutes, which requires strict synchronization with the vegetables. Dropping dense root vegetables like carrots and celery in before the noodles ensures they reach tenderness while the pasta maintains structural integrity without turning mushy. Monitor the pot continuously during the final five-minute window to prevent starches from settling on the bottom and scorching.
