My Favourite Soups
When we were young, we had our own simple method of differentiating between noodles and pasta. All the long and straight pasta shapes irrespective of diameter, we called spaghetti. All the short pasta shapes like penne and rigatoni, we called pasta and all the elbow shaped pasta, we called macaroni. Those originating from Asia e.g. chow mien, instant ramen, rice noodles, we called noodles. I loved this simple classification. As I grew older, I started noticing ingredient labels and learnt that that high quality pasta is made from the hard durum wheat semolina, while noodles are made from different ingredients for example, soft wheat flour (Chinese ramen and Japanese udon) or rice flour (rice vermicelli); mung bean starch (mung bean threads); sweet potato starch (Japanese/Korean vermicelli) or wheat and buckwheat flour (soba noodles).
The classification of noodles and pasta in America is much more complicated, with two broad groups recognized, namely macaroni products and noodle products. In general if pasta is made using flour, water and egg, irrespective of shape, then it’s classified as a noodle product. If the pasta is made using durum wheat flour or farina, or flour and water (egg white may be included) then it’s classified under Macaroni product. I found it very complicated and confusing so if you want to read more, please visit Wiki. In this soup, I used thin broken noodles, called soup noodles, bought from my local Bulk Barn Store, but I didn’t really like them because they quickly absorbed all the broth in the soup. I regularly use good quality spaghettini or small pasta shapes in soup and they are always okay (not absorbent). The soup tasted very nice and I hope you’ll love it too!
- Ingredients
- 3 tablespoons olive oil
- 1 medium onion chopped
- 1 tablespoon grated, fresh ginger stem
- ½ teaspoon red pepper (chilli) flakes
- 1 cup diced carrots
- 20g (2 tablespoons) flour
- 1000ml (4 cups) chicken broth (stock)
- ½ cup noodles or mini pasta or spaghettini, broken into pieces
- 1 large chicken breast cooked and shredded
- Salt and freshly ground pepper
- 3 tablespoons shredded cilantro (coriander leaves)
- 2 green onions (spring onions, scallions) finely sliced
Please alway remember to assemble all ingredients before you start
Heat oil in a heavy based pot over medium heat and sauté onions, ginger, pepper flakes (if using) and carrots for about 10 minutes.
Add the flour and cook about 1 minute, then remove pot from heat
and gradually add stock while stirring, then return to the heat and bring to the boil and simmer, uncovered until carrots are tender and soup is thickened. Stir in noodles or pasta, chicken, salt (if necessary) and pepper and cook till pasta is al dente.
Stir cilantro and spring onions just before serving.
Enjoy the soup!
Chicken Noodle Soup
Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 x 250ml cups
Ingredients
- 3 tablespoons olive oil
- 1 medium onion chopped
- 1 tablespoon grated, fresh ginger stem
- ½ teaspoon red pepper (chilli) flakes
- 1 cup diced carrots
- 20g (2 tablespoons) flour
- 1000ml (4 cups) chicken broth (stock)
- ½ cup noodles or mini pasta or spaghettini, broken into pieces
- 1 large chicken breast cooked and shredded
- Salt and freshly ground pepper
- 3 tablespoons shredded cilantro (coriander leaves)
- 2 green onions (spring onions, scallions) finely sliced
Instructions
- Heat oil in a heavy based pot over medium heat and sauté onions, ginger, pepper flakes (if using) and carrots for about 10 minutes. Add the flour and cook about 1 minute, then remove pot from heat and gradually add stock while stirring, then return to the heat and bring to the boil and simmer, uncovered until carrots are tender and soup is thickened.
- Stir in noodles or pasta, chicken, salt (if necessary) and pepper and cook till pasta is al dente.
- Stir cilantro and spring onions just before serving. Enjoy the soup!
- Please note that this soup should be served immediately other wise the noodles will absorb all the stock. If you want to cook in advance please set soup aside after the carrots are cooked then cook noodles just before serving soup.
myfavouritepastime.com
I miss soup terribly since my angioplasty but these days even so-called low-salt prepared soups have too much sodium for me. The same goes for low-sodium chicken broth, although I have found some that are truly low-salt, proof as always to always read nutritional information:
http://nosaltnofatnosugar.com/2014/05/02/low-sodium-broth-skip-it-for-sodium-free/
You can also substitute the broth we water and then season it the way you want or even make your own stock. Good to Know I can get some truly low salt broth. Have a great week!
Liz
ha! I classify noodles and pasta the same exact way! 🙂
Great minds think alike. Have a happy week!
Liz
This looks wonderful!
Thank you!
Liz
yupp, damn the most comforting dish ever!!!
damn delicious!
Very comforting!
Liz
Very interesting info about Noodle and Pasta, Liz!
In our hometown, any “western” noodle is called as pasta, as simple as that. 😀
The soup looks so “homey”! I can imagine myself with a bowl of it, sipping the hot liquid by the end of the long day and goofily smile to its nice aroma. 😀
How nice, Hari. Thats what we used to do. Anything Asian was noodle to us, period. I like this soup because I can make it in 30 minutes flat. I love almost instant recipes. Have a good evening!
Liz
Yum! Bring on the soups! This looks fantastic. Funny about the name classifications too, our boys call any long pasta or noodle “noodles”. They want “noodles” they can slurp! They just love it. Funny how kids think sometimes.
Oh yeah that’s exactly what we used to do. No wonder children are not stressed like adults who are always trying to keep up with everything around them. I hope you managed to get at least one pumpkin? I have enjoyed all the cocktails you’ve been posting. I have to style up and make some soon, too! Warm wishes to everybody!
Liz
When I was a kid, on an American farm, the only pasta I knew was elbow macaroni and spaghetti. Now I realize how much I was missing out on!
I think everybody starts with spaghetti and elbow macaroni. What a coincidence? and those were probably the best days of your life. I loved the way we had no care in the world! Have a fantastic week!
Liz
I love chicken soup and yours looks delicious in the photos. I make one with rice but I feel like trying this one with noodles. I think I would try to cook the noodles separately and to add them to the soup bowl when serving to avoid them absorbing the stock.
Mmm addition of some rice is a good suggestion. Next time I’ll try that. Some brown rice maybe?? thanks for giving me an idea. Yes the noodles should be added just before serving the soup. I think the ones I bought were bad quality ones!!!! Enjoy what remains of your week!
Liz
Whether they’re noodles or pasta, I eat and like them all. This looks very tasty.
Lignum, you are what you eat. Remember?
Liz
Great idea, I just posted up a similar recipe
http://brendonthesmilingchef.com/2014/10/28/up-cycled-food-pasta-sausage-roast-vegetable-chicken-and-corn-soup/
Thanks, let me have a look!
Liz
You have the best soups on your blog! This one looks so comforting. I love your blue plate in the background – I have the same ones. They were my grandma’s. Thanks for sharing this recipe, Liz!
Hi Shari
Ha ha mine came from my local thrift store, Handy eh! I love simple soups. Great for those times I don’t feel like expending a lot of energy, Have a good evening!
Liz
Mmmm, perfect for a cool fall evening!
Thanks Dave. It was worth every effort. Enjoy the week!
Liz