American Chicken Noodle Soup 美式雞湯麵

I'm a kid who grew up in Taiwan. It is always a great comfort to have a hot chicken soup when the weather is getting cold, even a bowl of burning hot chicken soup during the hot summer day. It will make me sweat like a pig, but I would still feel awesome. Asian kids often knows how to handle the meat with born together and understand the great tastes from the bones itself. My American kids not really understanding why there were big pieces of chicken with bones in the soup. They don't know how to eat it and even get terrified. Therefore, I would deboned the chicken first, and serve all type of chicken soup in American way. My kids love American chicken noodle soup, because it's all over the place in America. Especially when we travel outside and get tired. This bowl of chicken noodle soup will make us feel close to home.

You can use fresh chicken with born in to cook this dish. But my kids is not crazy about the chicken, they are more into the soup and noodles. That's why I use the leftover grilled chicken to do this dishes. The leftover grilled chicken brings more decent flavor in the soup and save more money and time consuming.

American chicken soup has same similar ideas as Chinese chicken soup. Chinese chicken soup love to use corns, dicots to bring the sweetness in the soup. American style would use onion and that red carrots could release some golden color in the soup. Although it doesn't have sesame oil or mushrooms to carry the aromas, but by add in herbs, such as rosemary, thyme, bay leaf and few garlics are always bought my kids attention to the kitchen and found out what was I making when I sauté these spices each time. I guess, that how we establish the happy memories.

Cooking time: 20 minutes.

Serving: 4-5 people.

Ingredients:

1. 1 leftover roasted chicken bones. I would usually depose the chicken with American style, cut off the wings and legs first, then slice out the two pieces of chicken breast. You don't need to clean the meat on the chicken's body well. It would be just perfect to make the broth.

2. 1 cup of celery diced.

3. 2 gloves of garlic just smashed.

4. 1 cup of carrots diced.

5. 1 medium onion diced too.

6. Half box of Tro-colors Rotini, about 6 oz. * traditionally it would use the white one, I just thought this multiple colors are more attractive to kids.

Seasoning:

1. 1 teaspoon of dried rosemary. * I like to grounded fine to avoid that straw texture in the soup.

1. 1/2 teaspoon of dried thyme.

2. 1/2 teaspoon of dried sage.

3. 1 bay leaf.

4. 1 tablespoons spoon of drives palsy leaves.

1. 1/4 cup of fresh flat parsley leaves or 1 tablespoon of lemon juice. * It would bring the same refreshing lemony flavor to the chicken soup.

2. 1/4 cup of white wine.

3. Salt and fresh grounded black pepper.

Have a pot with water and seasoning with salt in it, set it on the stove, bring it to the boiled and get ready to make some pasta.

At the same time, pick other soup pot, add in the diced onion, cold oil, sprinkle few salt then use medium heat to sauté the onion till it became transparent. Following the celery diced and all the spices, except the bay leaves. Till all the fragrance are appear in the air, add in the chicken bone, carrots, white wine, bay leaves and the water just enough to cover the chicken bone. Bring to the broiled with high heat than switch the heat to medium and cook 15-20 minutes. Take out the bones then.

While you are making the chicken broth, cook the pasta done, drained it well then add in the chicken broth. This is a very comforting chicken noodle soup. Pasta needs to be easy to swallow and less al dente. These rotini are not too easy to make the the chicken broth become gooey, unless you use high heat and cook it for a long time. By simply add in the soup, let it absorb all the flavors. It would be wonderful. Of course if you prefer more texture on your pasta. Just cook you pasta al dente. Add in the potion that you would be desired in the hot chicken broth. This way will work nicely too!

Before you serve, add in the shared chicken and sprinkle some fresh parsley or the lemon juice to wake up all the flavors. * Do not over add the lemon juice and make it sour. Sprinkle a little bit more fresh grounded black peppers. This chicken noodle soup is very easy to please American kids, and if you are not American, now, you do get one more choice of chicken soup. This soup is sweet, aromatic, smooth and tender easy to eat, just like any mom's love, very soothing !!!

我是台灣長大的孩子. 天氣冷的時候一碗熱騰騰的雞湯總是暖了整個心房, 即使是夏天來一碗燙口的雞湯, 喝的滿頭是汗, 內心還是感到舒暢. 亞洲小孩從小就學會啃骨頭, 知道骨頭所帶來的好滋味. 我們家的美國小孩看到大塊的雞骨頭總是百思不解, 更不知如何進食, 甚而害怕. 所以在他們小時候不管我煮的是何式雞湯, 我都甘脆將肉剝離, 用美式的方法呈現上菜了. 我的孩子們很愛美式雞湯, 因為在美國的餐廳幾乎四處都可見. 外出旅遊, 累的時候, 這碗雞湯麵則是讓孩子們有回到家的感覺.

你可以用新鮮的帶骨的雞肉來煮這道菜, 但因為我家的小孩偏愛麵和湯, 雞肉卻不再重點了. 所以我改用剩下的烤雞來做這道菜, 不僅多了一層有深度的風味, 更節省了許多的時間和金錢.

美式雞湯的材料和中式有異曲同工之妙. 中式雞湯裡會用用玉米, 白蘿蔔來增加甜味. 西式放的則是洋蔥和能帶給湯頭些許金黃色的紅蘿蔔. 沒有了麻油, 香菇來提香, 但是添加了迷迭香, 百里香, 肉桂葉和少許的蒜. 每每在我炒香這些香料時, 孩子們總是會聞香前來到廚房一探究竟. 我想, 幸福的記憶應該就是這樣開始建立的吧？

材料:

1. 一隻烤雞的雞骨架. 我通常會用美式卸肉的方法, 卸下翅膀和雞腿, 完整的取下兩片不帶骨的雞胸肉. 剩下的雞身骨無需剝的太乾淨. 拿來熬湯恰恰美味.

2. 1 杯的西洋芹切大丁.

3. 2 顆蒜頭拍蒜即可.

4. 1 杯的紅蘿蔔切大丁.

5. 1 顆中型尺寸的洋蔥切小塊.

6. 半盒的彩色捲心麵, 約6盎司. * 傳統的美式雞湯麵會用白色的捲心麵來做這道菜, 但我覺得用更豐富的色彩更能挑起孩子們的飲食樂趣.

調味料：

1. 1 小匙的乾燥迷迭香. * 我喜歡把迷迭香磨細一些. 這樣在湯裡才不會有像稻草一樣的口感!

2. 1/2 小匙的乾燥百里香.

3. 1/2 小匙的乾燥鼠尾草.

4. 1 片肉桂葉.

5. 1 大匙的乾燥巴西利.

6. 1/4 杯的新鮮平葉面巴西利, 大至切碎, 或是1 小匙的檸檬汁也行.

7. 1/4 杯的白酒.

8. 塩和黑胡椒.

起一鍋水加鹽放上爐台, 煮沸.準備煮捲心麵.

同時, 取另外一冷湯鍋, 冷油放入洋蔥加少許鹽, 用中火先將洋蔥炒至透明, 隨後加入西洋芹和所有香料, 除了肉桂葉之外. 等香氣釋放於空氣中之後, 放入雞骨架, 紅蘿蔔, 白酒, 肉桂葉和蓋過雞骨的水. 大火煮滾後改中火煮10-15分鐘. 然後取出骨頭, 再次用塩和黑胡椒調味.

熬湯的同時, 放入捲心麵煮熟, 撈出瀝乾直接放入湯裡. 這道湯品的捲心麵是很容易入口暖心窩的, 所以不須有咬感. 義大利捲心麵也不容易糊掉, 除非你用大火持續熬煮才會有糊化的現象. 只要稍微泡在熱湯一下子, 吸足了雞高湯的味道就更貼切了. 當然你如果喜歡有咬勁的口感, 別把捲心麵煮的太熟, 然後想吃的時候在依次放入湯中加熱即可. 起鍋上菜前, 放入剝好的雞肉絲, 加入新鮮的平葉巴西利, 或是1小匙的檸檬汁提味. * 別放太多檸檬汁以免過酸喔. 然後再灑上些許新鮮的黑胡椒. 美國小孩的幸福就是那麼簡單. 如果你不是美國人, 那麼現在的你又多了一項雞湯的選擇. 香甜滑嫩又順口, 就像是媽媽永遠不變的愛. 很安撫心靈的!!!