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Chicken Noodle


Indonesian Style Chicken Vegetable Noodle Soup

4 cups Chicken broth, skimmed fat
3 cups Water
4 large Parsley flat-leaf sprigs
2 sprigs Fresh Cilantro, roots and stems slightly crushed
1 whole about 1 1/2 lbs. Chicken breast, rinsed well
3 medium Boiling potatoes, peeled and cut into 1/2-inch cubes
8 pieces Shallots, peeled, cut into lengthwise and sliced thinly of th (4 pcs.)
6 large Cloves garlic, peeled cut into lengthwise and sliced thinly (3 pcs.)
3 tbsp. Olive oil
1 tbsp. Fresh peeled ginger, minced
1 tsp Ground cardamom
1 piece Cinnamon stick, 3 inches long
some Sea salt to taste
some Black pepper, freshly ground to taste
2 cups Angel hair pasta, cooked
3 pieces Hard-cooked eggs, peeled and quartered
1/4 cup Chopped green celery leaves or fresh cilantro leaves
1 whole Fresh Lime, thinly sliced


Combine the chicken broth, water, parsley and cilantro sprigs in large size soup pot.

Bring to boil, add the chicken breast, reduce the heat and simmer, slightly covered, until the chicken is cook for about 30 minutes.

Remove the chicken and let cool slightly.

Shred the meat from the bones in 1 /12 inch pieces, discarding the skin and bones, set aside and covered.

Strain the broth and return to the pot. and add the potatoes to the broth.

Heat the oil in medium size nonstick frying pan over low heat.

Add the sliced shallots, garlic and cook, stirring, until lightly golden and crisp, about 10 minutes.

Use slotted spoon to remove and put in paper towel to drain, reserve for garnish.

Mince finely the remaining shallots, garlic and the ginger together with the cardamom.

Add to skillet and cook uncovered, stir over low heat for 4 minutes until it 's aromatic.

Add this mixture to the broth along with the cinnamon stick, salt, and pepper.

Cover and cook over medium heat until the potatoes are tender, for15 minutes.

Remove the potatoes from the broth with a slotted spoon.

Serve 10 people.

How to Assemble and serve:

Lay out10 shallow soup or soup bowls.

Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges.

Heat the broth until piping hot and adjust the seasonings.

Discard the cinnamon stick, ladle the broth into the bowls and sprinkle with the reserved shallots and garlic.

Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl.

This can be serve as first course and as an entree meal..



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Last modified: May 26, 2003