# 1001

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Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
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Bon Appétit ! Life is Good !
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Click here for more Soup on ChefsOpinion
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Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Preparation :
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: chinese egg noodles, grape tomatoes, carrots, cabbage, scallion

: cook and drain pasta of your choice (I used chinese egg noodles for this one), mix with a bit of sesame oil to prevent them from sticking together, keep warm

: simmer chicken drumsticks (or other chicken parts) in water seasoned with kosher salt, cayenne pepper, garlic paste, grated ginger and a dash of lemon juice until chicken are tender but NOT falling apart

: add carrots, simmer a few more minutes

: when chicken and carrots are tender, add cabbage, cilantro, scallions and grape-tomatoes, simmer one more minute, remove from heat, check/adjust seasoning