Thai Chicken Soup with Homemade Bone Broth and Egg Noodles
Servings
8 Servings
Ingredients
- 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
- 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
- 2 tablespoons olive oil
- 3 organic eggs
- 1/4 cup water
- 1/2 teaspoon sea salt
- 1/2 teaspoon organic garlic powder
Instructions
- Combine all broth ingredients in a large slow cooker. Cook on low for 20 hours.
- 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.
- Add two cups shredded chicken and heat until warmed through. Top with egg noodles.
- To make Egg Noodles:
- Heat two tablespoons olive oil on medium high heat.
- Whisk together eggs, water and spices together for two minutes, until the eggs are nice and frothy.
- 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.
- Transfer egg pancake to cutting board and cut into thin strips. Use to top soup!