On a chilly evening, as the wind howls softly outside and the leaves perform their autumnal dance, I find myself nestled in the cozy confines of my kitchen. Hello, dear readers, it’s Nazia from Food And Meal, and today, I’m wrapped in the comforting embrace of nostalgia. I remember my grandmother’s kitchen, the heart of our family home, where the scent of her chicken noodle soup promised warmth and well-being. I’ve been yearning to recreate that feeling, that taste, and finally share it with you. A steaming bowl of Feast Chicken Noodle Soup isn’t just food; it’s a time machine back to those golden days.
As I set about gathering the ingredients, my mind drifts to the times when life seemed simpler. The soft clucking of hens in the backyard, the earthy aroma of fresh herbs from the garden, and the laughter that echoed through the rooms – they all seem to converge into this one pot of soup. With every chop of the carrot, the slice of the celery, and the gentle pluck of thyme leaves, I feel more connected to those cherished memories.
In this recipe, I seek not to just feed the body but to soothe the soul. There’s an alchemy in the way the golden broth marries with the tender chicken, the hearty noodles, and the vibrant vegetables to create something that feels like a hug from the inside. In truth, it’s not just about savoring this dish; it’s about savoring the moments it brings forth.
Korean Feast Chicken Noodle Soup Recipe
Korean Feast Chicken Noodle Soup
Equipment
Ingredients
- 1 small chicken, rinsed inside and out
- 8 garlic cloves
- 2 leeks, white and light green parts, trimmed and cut in half
- 15 peppercorns
- 1 package somyun noodles (somen or somyeon, which are thin wheat noodles), cooked according to package directions
- 1 zucchini
- 1 carrot
- 1 teaspoon vegetable oil
- 2 eggs, whites and yolks separated into two small bowls, lightly beaten
- Salt
- Freshly ground black pepper
- Toasted sesame oil, for garnish
Instructions
- Put the chicken in a stockpot and add water to just cover. Add the garlic, leeks, and peppercorns and bring to a boil over high heat. Reduce the heat to low and simmer for about 40 minutes, or until the chicken is tender.
- While the chicken is cooking, cook the noodles according to the package directions. Drain, cover to keep warm, and set aside.
- Slice the zucchini and carrot into thin strips.
- In a medium skillet over medium-high heat, warm the vegetable oil. Add the zucchini and carrot in a skillet and sauté for 2 to 3 minutes. Set aside.
- In a medium nonstick skillet over medium-high heat, fry the egg whites into a very thin, flat omelet, about 1 minute per side. Transfer to a cutting board.
- Wipe out the nonstick skillet if it needs it, and then fry the beaten egg yolks over medium-high heat into a very thin, flat omelet, about 1 minute per side. Transfer to the cutting board.
- Slice the omelets into thin strips, about the same size as the vegetables. Set aside.
- Transfer the cooked chicken to a cutting board. Separate the meat from the bones, discarding the bones, fat, and skin. Shred the chicken into small strips. Season lightly with salt and pepper.
- Strain the broth, discard the solids, and season with salt and pepper. Return the broth to the stove to reheat at high heat, if not still hot.
- To serve, place the cooked noodles in a large soup bowl and top with the seasoned chicken meat, vegetables, and eggs. Ladle the broth into the bowl and finish with a drizzle of sesame oil.
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Korean Feast Chicken Noodle Soup Cooking Tips
Begin by choosing your ingredients with love. Opt for fresh vegetables, as they are the backbone of the soup’s flavor profile, imparting a natural sweetness and depth. Carrots, celery, and onions are not just ingredients but characters in the story of your soup, each bringing their unique essence to the narrative.
Selecting the right chicken is just as crucial—go for bone-in pieces if you can. The bones add an incredible richness to the broth, creating a depth that pre-packaged stock simply cannot match. As the chicken simmers, it tenderly falls apart, instilling every spoonful with comfort.
Don’t rush the process. Good soup, like good conversation, takes time. Allowing your Feast Chicken Noodle Soup to cook slowly is essential. A gentle simmer coaxes out flavors, melds them together, and something magical happens in that pot as time ticks by. Those moments of patience will pay off when you’re greeted by that gorgeous, golden broth.
When it comes to noodles, remember that they will continue to absorb the broth even after you turn off the heat. To avoid ending up with soggy noodles, consider cooking them separately, then adding them into each bowl when serving. This way, they keep their satisfying chew and make your soup experience all the more enjoyable.
Herbs can be delicate darlings in the culinary world. Add hardy herbs like rosemary or thyme earlier on to benefit from their full flavor potential, while softer ones like parsley can be stirred in at the last minute, bestowing the soup with a bright freshness.
Finally, adjust seasonings towards the end. Our palates are personal, so take the time to taste and let your heart dictate the balance of salt and pepper. Trust your instincts; they are the secret ingredient that transforms a good soup into a great one.
Serving Suggestions for Korean Feast Chicken Noodle Soup
For starters, an appetizer that’s light and refreshing would set the stage beautifully. Consider the Kenyan Mahamri, which is slightly sweet and could provide a delightful contrast to the savory soup. Its pillowy texture would be a lovely prelude without being too filling.
If you’re leaning towards a salad, the Simple Kohlrabi Salad would be an excellent choice. It offers a crisp, crunchy texture and has a mild flavor profile that wouldn’t compete with the soup but rather would cleanse the palate between spoonfuls.
A side of bread is always a comfort food staple, and Scallion Pancakes could offer a unique twist. Their crispy layers and aromatic scallions would add a nice touch of flavor and make for wonderful vessels to soak up the last drops of broth.
And for a heartier companion, the Baked Empanadas could work wonders. Choose a vegetable or chicken filling to keep it in tune with the soup’s profile. The pastry’s flaky texture and the savory filling will enrich the meal and satisfy a bigger appetite.
For those looking for a lighter side with a bit of a zesty kick to balance the richness of the soup, the Pickled Cucumber would be a refreshing option. The tanginess of the pickles would offer a nice counterbalance to the warmth of the soup.
Lastly, if you want to end the meal on a sweet note, nothing beats a classic dessert like Blueberry Cobbler. Its fruity sweetness and crumbly topping would serve as a comforting finish to the comforting embrace of the Feast Chicken Noodle Soup.
FAQs on Korean Feast Chicken Noodle Soup
- Can I use beef instead of chicken? While the traditional recipe calls for chicken, beef can be a great substitute. However, the cooking time may vary, and you’ll need to adjust spices to complement the beefy flavor.
- Is there a vegetarian version of this soup? Absolutely! Substitute chicken with tofu or a mix of hearty mushrooms like shiitake or king oyster. The result will be different but delicious in its own right.
- How spicy is this soup? The beauty lies in customization. You can control the heat by adjusting the amount of gochugaru or even omitting it altogether.
- How long does the soup last in the fridge? The soup can be stored in the refrigerator for up to 3-4 days. Make sure to store the noodles separately to avoid them getting mushy.
- Can I freeze the broth for later? Yes, the broth freezes beautifully. Store it in airtight containers and consume within a month for the best flavor.
Conclusion
As the last spoonful of Feast Chicken Noodle Soup is savored and the bowls are set aside, I hope that this recipe has not only satiated your hunger but also wrapped you in a blanket of comfort, reminiscent of simpler times. At Food And Meal, we believe that food is much more than sustenance; it’s about the stories told around the table, the memories created, and the tradition of shared experiences.
Whether accompanied by the gentle sweetness of Kenyan Mahamri, the refreshing crunch of a Kohlrabi Salad, or even the indulgent flakiness of a Baked Empanada, the star of our meal remains the humble bowl of chicken noodle soup. It’s in these harmonious pairings that we find the joy of eating—a symphony of flavors that brings pleasure to our palates and warmth to our hearts.
As we come to the close of this post, it’s my genuine wish that the Feast Chicken Noodle Soup has touched your heart the way it did mine, stirring up not just the flavors within the pot but also the essence of home cooking. Thank you for joining me on this culinary journey at Food And Meal (foodandmeal.com). May your kitchens always be filled with laughter, your tables surrounded by loved ones, and your bowls brimming with the comfort of a well-made soup.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.