Indonesian Chicken Noodle Soup

Chicken breasts and hindquarters are marinated in honey, soy sauce, garlic & ginger, baked, and used in a vegetable-chicken broth soup.

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Ingredients:

• 4 bone-in chicken breasts
• 2 chicken leg quarters (thigh & drumstick)
• 1 cup honey
• 3/4 cup soy sauce (lower-sodium)
• 10 cloves garlic, minced
• 1/2 cup peeled and grated fresh ginger
• 1 Tbsp butter
• 1 Tbsp olive oil
• 2 medium carrots, peeled & thinly sliced
• 1 stalk celery, chopped
• 4 spring (green) onions, sliced, with some of the green part
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups uncooked egg noodles
• Salt and pepper to taste

Method

Wash and dry chicken pieces and place skin side down in baking dish. In a saucepan combine honey, soy sauce, garlic & ginger; heat just until warmed. Pour over chicken pieces, cover tightly with aluminum foil and let marinated in refrigerator overnight. Preheat oven to 350 degrees. Bake chicken, covered, for 30 minutes; uncover, turn chicken over; raise temperature to 375 and bake another 25 to 30 minutes or until done. At this point you may serve the leg quarters for a meal, or cool them enough to handle, remove from bone and use in a salad. Meanwhile place the butter and olive oil in a large saucepan over medium heat until butter is melted. Add carrots, celery, onions and broccoli, and saute until carrots are just tender, then add the minced garlic and cook for 1 minute. Add chicken broth and noodles. Meanwhile remove chicken breast from bone and cut into bite size pieces; add to soup. Continue cooking just until noodles are cooked. Taste for seasonings.

Notes: This chicken is wonderful alone as a main dish but it also makes this wonderful soup by adding the oriental flavors. This just came to me one day because I did not want to waste the chicken, having cooked too much for two people. The soup can be kept refrigerated for about a week and can be frozen for later use.

Number of servings: 4

Submitted By: Stackabletwos
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