Variety to Homemade Perfect Thick chicken noodle soup

Do you want to know ways to get through the week with healthful but delicious dishes that will cause you feel good? This healthy, quick but tasteful Thick chicken noodle soup recipe is the answer.

We hope you got benefit from reading it, now let's go back to thick chicken noodle soup recipe. To cook thick chicken noodle soup you need 20 ingredients and 15 steps. Here is how you achieve it.

To prepare an extraordinary Thick chicken noodle soup, here are the components needed:

1. Use 1 of chicken breast with skin.
2. Get 1 of chicken thigh with skin.
3. Provide 1 of large onion chopped.
4. Prepare 1 clove of garlic chopped or crushed.
5. Provide 2 tbsp of olive oil.
6. Take 1 of lime, zest grated and kept to one side.
7. Use 1 tbsp of ground coriander.
8. You need 1 bunch of coriander chopped.
9. Use 5 rashers of smoked streaky bacon chopped.
10. Use 4 of large mushrooms or 6 smaller ones in pieces.
11. Get 25 g of butter.
12. Use 3 tbsp of plain flour.
13. Get 500 ml of dry white wine.
14. Use 500 ml of double cream.
15. You need of mixed green vegetables to taste.
16. Get Pinch of Saffron.
17. You need 500 g of rice noodles.
18. Provide 3 of finger chilies chopped finely.
19. Get 2 tbsp of sesame oil.
20. Use 1 of chunk of fresh ginger root chopped finely.

After preparing the materials, next you are ready to cook your tasty Thick chicken noodle soup by following the instructions below:

1. Cut the chicken pieces into cubes, keeping the skin in place as much as possible and place in a container..
2. Add the lime zest, garlic, ginger, ground coriander, chilies, some salt and pepper to taste but be careful. The bacon will be salty..
3. Add the chopped bacon and half the chopped coriander to the chicken along with the garlic and sesame oil..
4. Mix well, add the juice of the lime and stir well. Leave aside at room temperature for half an hour..
5. In a pan, add the butter and olive oil and sauté the onion lightly and keep warm..
6. Heat a cast iron or heavy bottomed pan to a high heat and start adding the chicken skin down with gaps between the pieces..
7. Fry in its own juices until browned, in batches, almost cooked through, don't let raw chicken through this point..
8. Add the batches of browned chicken to the pan with the onions.
9. Add the flour and stir in, allowing it to cook in the fat..
10. Add the wine, a little at a time, stirring continuously..
11. If the mixture is too thick add water but remember the 500ml of cream that's coming next..
12. Add the green vegetables and the mushrooms, add the saffron..
13. Get to boiling point and add the cream a little at a time. Turn the heat right down and simmer until the veg are just right..
14. Add a 300g pack of fresh rice noodles and simmer for 2 minutes add a little water if things get too thick..
15. Serve with chopped coriander..

Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Now, add the shredded chicken to the pot of noodles. I saved the other one to enjoy later.

Recipe : Thick chicken noodle soup

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