Chicken Noodle Soup

Selama dua minggu saya sekeluarga bertarung dengan demam, batuk & selsema yg tak berkesudahan.  Seorang demi seorang diserang & yg paling tension, bila dah recover, demam tu datang balik.  Maybe dua jenis virus yg berbeza kot.. Laieqa still lagi tak habis berair² hidungnya.  Alhamdulillah kali ni nampaknya dah 2 hari dia tak diserang demam.

Sepanjang tempoh serangan batuk yg teruk, saya betul² phobia nak sentuh anything yg sejuk/berais serta makanan berminyak.  Tiapkali mengandung, memang saya sangat alah dengan batuk.  Sekali terkena, berminggu² batuk teruk.  Sakitnya tiapkali batuk.. mak aiii..

Di antara menu yg sudah lama terlintas dalam kepala saya ialah Chicken soup.  Dari dulu saya teringin nak rasa chicken soup ala mat salleh ni.  Kebetulan bila saya Google makanan yg sesuai utk mereka² yg tak sihat macam kami ni, semuanya sepakat suruh buat Chicken soup.  Jadi saya pun teruslah mencuba.  Resepinya nampak complicated, tapi senang aje.  Cuma seeloknya ayam & spices tadi direneh dalam tempoh yg lama jadi stok ayam tu betul² terasa.  Frankly rasanya tidak mengecewakan & anak² serta suami turut menggemari.

Saya copy paste balik recipe dari sini 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows (refer kat bwh ni)
• 8 ounces dried wide egg noodles (saya ganti dengan macaroni)
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded (saya gunakan 4 ketul ayam bhgn thigh yg besar)
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved (tak letak)
• 1/4 bunch fresh thyme (saya gunakan dried)
• 2 bay leaves (saya gunakan yg dried)
• 1 teaspoon whole black peppercorns (lada hitam biji)

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, andpeppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Saya ringkaskan.. 

1. Renehkan ayam bersama - bay leave, onion, garlic, thyme, carrot & batang celery (potong besar²) sehingga ayam betul² empuk (up to 2 hours).  Sukatan air ikut kehendak masing², tapi jgn terlalu banyak supaya stok ayam betul² terasa.  Saya anggar dalam 4 mangkuk..  

2. Dah masak, tapiskan semua bahan & simpan stoknya.  Ayam tadi dibuang kulit & tulang, isinya dikoyak².  Ketepikan.

3. Kemudian, panaskan minyak & tumiskan onion & garlic.  Masukkan carrot & celery yg dipotong kecil, tambah stok ayam tadi.  Masukkan bay leave, thyme, blackpepper, garam & didihkan (boleh tambah lagi kiub ayam jika suka).  Tambahkan isi ayam tadi & sedia dihidang.  Jika gunakan makaroni sebagai 'noodles', rebuskan makaroni seperti biasa & tuangkan sahaja chicken soup ni tadi ketika dihidang.  Mmmm.. Yummy!!!

Gambar makanan saya tak pasti ada ke tak dalam hp suami (time ni saya tak larat & tak bother nak ambil apa² gambar pun). Jika ada nanti saya uploadkan kemudian ye... 

alahaiii.. ini aje gambar yg ada..