Ohhhhh….I’m sure you’ve heard, Chicken Soup is good for the soul 🙂 And so, here I am with this Chicken Noodle Soup recipe. As usual, easy-peasy, lemon squeezeyyy recipeeee…. And of course, it is one of my favourites because it’s souppppppppppp 😉
Back during the time when I was growing up, this used to be one of the more common dishes I would have, only because it fell under the category of non-spicy dish to have for kids, especially when we ate out……. ONLY for me to actually have fallen for the spicy chilli that is served as a side with this dish instead ;), which brings me to being the Chilli Monster I have become today. I lurveeeee my Chillies! 😉
There are many ways to serve Mee Soto actually. In this case here, to be more precise, it is the Beehoon (white rice noodles) Soto that I am presenting to you. Basically, the soup base remains the same, one thing that varies and in turn, changes the name of the dish, is the type of noodles (or rice) that is then dunked into the Soup. More commonly, Soto dishes are also served with a side of Bergedil(Potato Cakes) and Chilli Padi Sambal(Chilli Padi Sauce). Simply Yummmmmmmmm…. ♥♥♥♥♥
When served with white Noodles, it is known as BeeHoon Soto. With Yellow Noodles, it is known as Mee Soto. With rice cakes, it is known as just Soto. On it’s own, it’s known as Soup Soto. I prefer mine with shredded chicken. Having said that, I do know of some who prefer it with small chicken mid-joints too. Oh well, whichever way it is served, this is one delicious recipe, easy to prepare and it goes a long way – Perfect for that lunch, teatime or dinner get-together with friends and family too!
- Half a packet White Noodles (Soaked in water, washed and blanched)
- 1/2 - 1 whole Chicken Frame
- 2 pieces Chicken Breast (Cleaned)
- 2 tablespoons oil
- 1 1/2 tablespoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1/2 teaspoon Turmeric Powder
- Small piece Star Anise
- 2 Cloves
- 4cm Cinnamon stick
- 2 Cardamom
- 1 teaspoon Pepper
- Salt to taste
- Beansprouts (optional)
- Spring Onions for garnish
- Fried Onions for garnish (optional)
- In a large stock pot, bring water to boil and place chicken frame in boiling water.
- Leave to boil.
- Scheme the liquid and remove any dark bits that surface, so the stock is clear.
- In a separate pan, fry all other ingredients till fragrant.
- Add the fried ingredients into the stock pot.
- Add in Chicken breasts and cover.
- Bring to a slow boil.
- Once chicken breast is cooked, remove from stock.
- Set aside to cool before shredding Chicken Breasts.
- Leave stock on low flame for about 10minutes.
- Place some noodles, bean sprouts, topped with shredded chicken in a bowl.
- Spoon over a generous amount of Chicken Soup Stock.
- Garnish with Spring Onions and Fried Onions.
- Serve hot with a side of Chilli Padi sauce.
- If Chicken frame is unavailable, Chicken pieces with bones is also suitable, so as to attain the sweetness for the Chicken Stock base.
- For those who do not like Chicken with bones, use the breast pieces to make the stock but be careful, so as to not over boil the Chicken breast.