Chicken Soup for the Foodie’s Soul
Due to the sudden drop in temperature and the nasty bug going around, I decided to crock out the crockpot for some chicken noodle soup.
Basically I cut up some chicken breast, 2 carrots, 4 celery stalks and half an onion at night. (This time I took Steff’s advice and put my contacts in before chopping the onion, which worked really well. No more tears!)
I also added in some scallion, the classic Asian soup base vegetable. I filled up the whole pot with water and cooked it on high for around 6 hours. Then I threw in a ton of salt and pepper for zing.
I boiled my Hong Kong Supermarket noodles separately in a pot and mixed it with the soup to serve. It was hot and hearty, perfect for the nasty weather. A lot of my friends brought bowls over to sample. I had a lot in the pot so there was plenty to go around!
I love how the slow-cooker allows all the flavors to sink into the soup. All the soft aromas of chicken, carrot, and celery blended into the spicy soup. My one regret was not adding some salt or herb to the chicken to sit overnight. I think if I had done that, the chicken would have developed a much more savory flavor. Next time… I’ll experiment with more spices!!!
The Final Product
You have chopsticks with your name engraved on them? Damn.
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Yeah, my friend got them made for me in HK. So freaking awesome =]
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Those chopsticks are so cooool!!!
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