Asian Chicken Soup
Today is a chicken soup day. The temperature has seriously dropped and soup is called for. I love chicken soup and this recipe has an Asian spin to it. Not the greatest picture but it does taste good.
In a large soup pot put the following ingredients in:
1 large roasting chicken
4 T. soy sauce
2 T. mirin
1 T. white sugar
4 T. rice vinegar
6 cups chicken broth
4-6 cups water
5 large carrots peeled and cut into slices (1/2" thick)
4 celery stalks (with the leaves) cut into 1/2" slices
1 napa cabbage diced
1/2 tsp. kosher salt
Bring to boil and then simmer for about one hour. At this point the chicken should be almost falling off the legs. Take the chicken out and shred it (no bones) and put back into the soup. Serve.
You could actually put in a package of rice noodles or linguine if you wanted at this point but I passed. Either put the noodles in (ones that are fresh so you don't need to boil the soup) or make them in another pot and add when done. You could also cut up scallions very thin and put on the top when serving.
Soups are hard to photograph, but this does sound perfect for a cold fall evening!I usually throw in a a couple of slices of fresh ginger, and a stalk of lemongrass, when boiling, to give it that extra asian flavor.