Chicken Thukpa (Noodle Soup)

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces. Mince the 4 cloves Garlic and grate the 2.54 cm Ginger. Peel and dice the 1 medium Onion. Peel and cut the 2 medium Carrots into 1.27 cm thick rounds. Shred the 1/4 head Cabbage.
2. 2Heat the 2 tablespoons Vegetable Oil in a large 6-quart pot or Dutch oven over medium-high heat, approximately 175°C. Add the about 680 g Chicken Thighs to the pot and cook, stirring occasionally, for 5-7 minutes until the chicken pieces are golden brown on all sides.
3. 3Add the diced 1 medium Onion, minced 4 cloves Garlic, and grated 2.54 cm Ginger to the pot with the browned chicken. Cook, stirring constantly, for 2-3 minutes until the onions are softened and the mixture smells fragrant and aromatic.
4. 4Add the 1.27 cm thick round 2 medium Carrots and the shredded 1/4 head Cabbage to the pot. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften slightly.
5. 5Pour the 6 cups Chicken Broth and the 3 tablespoons Soy Sauce (Tamari) into the pot. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes to allow the flavors to meld and ensure the chicken reaches an internal temperature of 74°C.
6. 6Add the about 225 g Gluten-Free Noodles to the simmering soup. Cook the noodles for 8-10 minutes, stirring occasionally to prevent them from sticking together, until they are tender but still have a slight chew.
7. 7Stir the 1 teaspoon Salt and 0.5 teaspoon Black Pepper into the soup. Taste the soup and adjust the seasoning with additional salt or pepper if desired. Thinly slice the 2 Green Onions.
8. 8Ladle the Chicken Thukpa into individual bowls. Garnish each serving with the sliced 2 Green Onions before serving.

Substitutions

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