u/ThePowersThatBri

Matiz spicy tomato mackerel is only the 4th tin I’ve tried but so far it’s definitely my favorite!

Needed some chicken noodle, extra broth!

I cook the noodles separately from the broth so they don’t turn to mush.

5 or 6 skin on bone in chicken legs ( or one small chicken broken down)

A bunch of carrots - leave some whole and peel and chop 3 large ones (set aside)

6 ribs of celery (half whole, half sliced)

2 onions (one cut in half, the other diced)

1 small bunch parsley

1 small bunch dill

5 cloves of garlic

A good glug of white wine

Seasonings: Salt, pepper, bay leaves, lemon and your favorite dried herbs

Any favorite dried pasta cooked according to package

In a heavy Dutch oven brown the chicken pieces in some olive oil, deglaze the pan with white wine

Add in your whole carrots, celery, halved onion, garlic cloves, bay leaves, a handful of parsley and dill (chop the rest of the fresh herbs and save for later) cover with water and a generous amount of salt and bring to a boil; reduce to low and cover simmer for at least an hour

Fish out chicken legs remove skin and bones and shred the meat,

Strain the stock into a large bowl or pot

Wipe out Dutch oven, cook diced onion until soft in a few more tbs of olive oil, add in your sliced celery and carrots, pour stock over and add your shredded chicken back in

Simmer for about 20 minutes or until veggies are tender but not mushy. Off the heat stir in herbs and a squeeze of lemon; season to taste.

Plop a handful of cooked pasta down at the bottom of the bowl and ladle soup over top and enjoy.

I tried the avoglemeno and gnocchi soup from NYT:
It was pretty good, though not for the weak as it was very lemon forward and garlicky; if I make it again I think I’d add a mirepoix and decrease the garlic and lemon juice a bit.

https://cooking.nytimes.com/recipes/1026348-avgolemono-chicken-soup-with-gnocchi?smid=ck-recipe-iOS-share

Ignore the mess, 2 year olds ya know?
Anyway looking for cute bed frame ideas; her mattress is a twin size.

I was introduced to this soup first on tiktok and mashed up a bunch of different ingredients and techniques from various different videos I saw. Here’s my version:

Small beef chuck roast (could also use shank or brisket)
1 pack of beef bones (I used ribs but you could use neck or any other)
2 large Roma tomatoes
3 inch piece of ginger
1/2 a white onion
1 bunch of scallions
8 cloves of garlic
1/4 cup Sichuan fermented chili bean paste
1 or 2 tbs tomato paste
1/2 cup shao tsing wine
1/4 cup light soy sauce
3 tbs dark soy sauce
2 lumps rock sugar
1 large cinnamon stick
3 bay leaves
3 star anise pods
1 piece of dried mandarin peel
1 piece fresh mandarin peel

For serving:
Pickled mustard greens
Prepared fresh wheat noodles
Blanched chinese broccoli or bok choy
Cilantro

Clean the meat and bones:
In a large pot add your beef bones, beef, a quarter of an onion and half your ginger and scallions, cover with an inch of water (for me this was about 10 cups) and bring to a boil, boil for about 10 minutes skimming off the phone. Remove the meat and bones from the pot and place in a large bowl: run under cool water rubbing off any scum from the bones.

Strain the broth:
Place a fine mesh strainer over a large bowl or pot and pour the meet cooking liquid through. Rinse out your pot.

Cook the aromatics:
In the bottom of your pot add some neutral oil and heat until shimmering: throw in your remaining sliced onions, scallions, ginger and garlic. Saute a few minutes and then add in the spices, cook a couple more minutes and then add in the chili bean paste and tomato paste fry this until the oil separates (a couple more minutes) next add in the soy sauces and wine and let boil for a few minutes

Simmer beef:
return the meat and bones to the pot and then pour your reserved broth over top; add in orange peel and rock sugar bring to a simmer and cover, cooking for about 2 hours.

Finish soup:
When meat is tender, remove from the pot and slice, and pick meat from the bones (if any) take soup and strain again through a fine mesh strainer into another pot; discard anything that’s left behind in the strainer, keep soup on low for serving and season to taste with additional soy sauce, sugar, salt and msg to preference

Serve:
Portion noodles and toppings into bowls, ladle hot broth over top and add in generous helping of sliced and shredded beef; enjoy