Chinese Chicken Noodle Soup

Chicken soup is the cure-all for colds but when the cold/flu season hits, it can get pretty tiring. Since the simmering of the chicken is the key to helping us over what ails us, why not go Asian? To me, nothing is more comforting than a hot bowl of Chinese Chicken Noodle Soup. You can always freeze containers of the broth and add vegetables and stuff at a later date.

Chinese Chicken Noodle Soup
2-3 pounds of chicken pieces
Approximately 3 quarts of water
1/4 cup soy sauce
8-10 shiitake mushroom, soaked in water for ten minutes before use
4 slices of fresh ginger, slice lengthwise and about 1/4 inch thick
Salt to taste

Bring the water and chicken to a boil, add the rest of the ingredients and bring back to a boil. Reduce heat to low. Add a sprinkle of salt to taste. Let the broth simmer for an hour or more until the chicken is tender. Drain the broth into another pot. Bone the chicken and add back to the broth. Taste for salt.

You now have a beautiful pot of chicken soup with an Asian flare. What to do next?

Ideas . . .

Sprinkle with freshly diced green onion and serve in mugs.

Slice up some wonton skins or Spring roll skins into noodle-sized slices and simmer until just done - noodle soup!

Add some slivers of carrot, celery, and green onion and pour it over cooked rice in a bowl.

Beat a couple of eggs and drizzle into simmering soup while gently stirring so as to form 'strings' - egg drop soup.

Ladle soup over a bowl of cooked, angel hair pasta with a dash of chili flakes.

*Ginger is usually readily available in the vegetable section of most grocery stores. It is the funny, light brown root.

*Shiitake mushrooms can be found in the Asian aisle or, if you are blessed, at an Asian market.