Chicken macaroni soup

Today was windy and it made running very difficult indeed – the breathing part, I mean. And it was indeed a very quiet day with few people on the streets. Perhaps, they have gone back home for Thanksgiving.

Following the advice of ZM, I decided to do something soupy and since the fridge has drumsticks and I really wanted to finish up the macaroni, it would not be difficult to guess what I would be preparing.

I love chicken soup, especially with dear ginger because to me, it is really comforting. Using 3 drumsticks (remember to clean them with kosher salt), 8 slices of ginger, scallions and 3 garlic cloves (crushed), place them in a pot and fill water to a level that is 1.5 inch above the drumsticks. Bring to a boil.

Meanwhile, cut carrots into stripes. I’m using carrots since that is the only vegetable available in the fridge. I would have used caixin or lettuce if I have them. When the water is boiling, reduce to medium heat and remove the scum. Cook until the meat is ready and tender. Then clear the soup by removing the ingredients in the stock. You may want to add soy sauce or a little salt to add to the flavour of the stock. I just added a drop of soy sauce since the stock was already rich the way I like it.

Fill another pot with water and add a tbsp of salt. It’s time to blanch the carrots (first) and to cook the macaroni, the latter for about 10 minutes. Once they are cooked, place the macaroni, carrot stripes and drumstick on a bowl and pour the stock over them. Garnish with coriander leaves. There you go, a simple lunch for two!

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