Recipe: Easy Homemade Chicken Noodle Soup

Hubby was feeling under the weather earlier this week, and hence he put in a request for chicken noodle soup. A quick rummage in the fridge and I managed to put together one delicious, nourishing soup for Hubby's lunch.

I made the chicken stock using lean chicken breast, which means that the stock will be less greasy, hence less skimming is required. You can literally place all the ingredients in a pot, walk away and leave to simmer for 2 hours. The stock should be full of flavour by then. For a more substantial meal, add your choice of noodles - I went for dried Chinese egg noodles, as well as Chinese cabbage and sliced mushrooms. The chicken breast used for the stock can be shredded and served with the noodles too. This was really good, even a non-sick person like me enjoyed this a lot.

Healthy and nourishing :)

Hubby had two bowls of this and I am happy to report that he has almost recovered from his bout of sore throat. Looks like the chicken noodle soup worked its magic :)

Look what Hubby carved out this morning - an apple swan :) All thanks to Youtube.

I'm totally impressed!

Baby D loved it too :)

Chicken noodle soup
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 2 hrs 10 mins
Serves 2


Ingredients
1 large chicken breast, skin removed (approx.400g)
1.2l water
2 large onions, peeled and quartered
1/2 radish, cut into 1 inch chunks
2 bay leaves
6 black peppercorns
1-1 1/2 tsp salt, to taste

100g dried Chinese egg noodles
2 Chinese cabbage leaves, thinly sliced
2 Shiitake mushrooms, thinly sliced
1 spring onion, finely chopped

To serve
Soy sauce


1. In a large pot, place chicken, onions, radish, bay leaves, black peppercorns and water. Bring to the boil, then lower to low heat and simmer for 2 hours. Skim any scum that rises to the top. Strain the stock and set aside.

2. In a separate pot, bring a pot of water to the boil. Cook noodles for 4-5 minutes, then drain and divide into two bowls.

3. Using two forks, shred the chicken into small pieces. Set aside.

4. Place stock from Step 1 into a saucepan/pot, and bring to the boil. Season with salt, then add Chinese cabbage and mushrooms and cook for about 2 minutes. Ladle soup and vegetables into bowls, top with shredded chicken and garnish with spring onions. Serve with soy sauce, for dipping chicken in.

Note: You can also replace radish with 1 carrot.

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*This recipe was featured on Asian Food Channel's Facebook page on 26 February 2014.

Recipe: Cold potato salad with bacon and egg

This cold potato salad with bacon and egg is perfect for the recent hot weather spell in KL. Potato salad can vary throughout different countries of the world, and can either be served as a side dish to a main meal or as a dish itself for lunch/dinner. This also keeps well, hence is suitable for packed lunches or picnics. My version is served cold, with bacon, boiled eggs and low-fat mayonnaise. I have also added some grated carrots and red cabbage for colour contrast and extra texture. 

Hubby, who loves potato salads, gave this a big thumbs up. It's light, refreshing and makes a nice change from the Asian fare we normally have for lunch.

Cold potato salad with bacon and egg
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2

Ingredients
2 large Russet potatoes (approx. 400g)
1 carrot, grated
2 red cabbage leaves, finely sliced
4-5 tbsp low-fat mayonnaise
Salt
2 hard boiled eggs, quartered
4 rashers streaky bacon, sliced
1 tbsp oil


1. Peel and cut the potatoes into thick chunks. In a pot of boiling salted water over medium high heat, boil the potatoes for about 12-15 minutes until tender. Drain and blanch in a bowl of iced water for about 1-2 minutes, then remove and drain.

2. In a frying pan over medium high heat, add oil and cook bacon for 6-8 minutes until crispy and well-browned. Set aside.

3. Place boiled potatoes, carrot and cabbage into a bowl. Add the mayonnaise and mix well. Season with salt. Top with eggs and bacon before serving.

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