Lots of leftover chicken that my dad didn’t want to eat. I am getting over a cold. Spicy soup seemed like a good idea.
To start: an aromatic base with some onion, some carrots, a serrano chile, and some garlic.
I had some dried mushrooms I forgot about. These were rehydrated in a bit of water.
I wanted a chicken soup reminiscent of pho. So I grabbed some star anise and a cinnamon stick. These are the strong flavors to me that really scream pho.
From the dried spices I grabbed some black garlic, garlic powder, ginger, and a dried Thai chili (two kinds).
The aromatics got a light sautée to soften. Then the dried spices went in for a minute.
Then it was time for the mushrooms and the water.
And to flavor the broth – I used a chicken broth concentrate and a little better than bouillon chicken base.
This all simmered for a bit and I made the buckwheat/brown rice soba noodles I have.
Once I dropped the noodles in, I added shredded chicken from the leftovers. Some chopped chard from the freezer. And a few more chopped carrots for a firmer texture.
Once the noodles were done, and it all went in the bowl (minus the star anise and cinnamon)! And finished with a squeeze of lime. I forgot to remove the Thai Chiles. That was a surprise bite. 😂
Anyway the broth was really tasty and flavorful and I packed in a lot of veggies without too much work.
by PlantedinCA