Thai Chicken Soup with Homemade Bone Broth and Egg Noodles

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Thai Chicken Soup with Homemade Bone Broth and Egg Noodles

This comforting Thai Chicken Soup with Homemade Bone Broth and Egg Noodles is full of rich Asian flavors and organic goodness in every spoonful.  

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Broth

  • Bones from 1 (Wise Organic) chicken
  • 3 oz. kefir lime leaves
  • 3 small Thai red chilis
  • 8 ounces organic carrot, cut into 1-2 inch pieces
  • 1 large organic white onion, quartered (about 11 ounces)
  • 1 bunch organic cilantro (about 2.5 ounces)
  • 2 oz. knob of ginger
  • 14 cups water

Soup

  • 8 cups broth
  • 13.5 ounce can organic coconut milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon kosher for Passover soy sauce
  • 1/2 teaspoon organic garlic powder
  • 1/2 teaspoon organic brown sugar
  • 2 cups shredded, cooked Wise Organic chicken

Noodles

  • 2 tablespoons olive oil
  • 3 organic eggs
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon organic garlic powder

Preparation

1. Combine all broth ingredients in a large slow cooker. Cook on low for 20 hours. 

2. Combine 8 cups broth, coconut milk, and next four soup ingredients in a large stock pot. Bring to a boil over high heat, then let simmer, covered, for about 45 minutes.

3. Add two cups shredded chicken and heat until warmed through. Top with egg noodles.

To make Egg Noodles:

1. Heat two tablespoons olive oil on medium high heat.

2. Whisk together eggs, water and spices together for two minutes, until the eggs are nice and frothy.

3. Pour the egg batter into your pan and cook until lightly browned on the bottom side, about two to three minutes. Using a large spatula, flip and cook until cooked through and golden on the other side.

4. Transfer egg pancake to cutting board and cut into thin strips. Use to top soup!