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This soup will warm you up on a cold day!
Place all the bones and chicken carcass into a pot that holds at least 12 quarts of water. Put enough water in the pot to cover the bones. Put on high heat. Bring to a boil. Boil for 5 minutes or so. There will be alot of scum that rises to the top. When you see this the water can be dumped out even if it hasn’t been 5 minutes. See my blog for pictures. Rinse the bones to get the scum off of them. Put the bones back in the pot with 10 quarts of water. Put it back on the stove over high heat.
While the bones are boiling, roast your dried squid. Place it in a dry pan over medium heat and cook until fragrant, flip over and do the same to the other side. Add to the pot of bones after they have been rinsed off.
Skin the onion and cut it in half. Turn another burner on high, put the ginger and onion directly on the burner. Let the ginger and onion cook until blackened on the first side then turn it over and repeat. Rinse them off with water and add them to the pot.
Put the fish sauce, soy sauce, sugar, and 5 spice powder into the pot. Bring the water back to a boil. Turn down the heat to low, cover and cook for at least 6 hours. I actually like to cook it overnight.
When it’s done, boil some water in another medium sized pot. Cook noodles according to package instructions.
You can strain the broth into a separate pot and discard the bones and squid if you like. I eat the soup for two days, so I like to leave everything in the pot and let it sit in the fridge overnight. I find it has a better taste the next day. When I reheat it the next day I heat it up with the bones. If you freeze the broth for another use, discard the bones and squid.
Divide noodles into bowls. Put the cut pieces of roasted duck, a handful of green onion, baby bok choy and cilantro in each bowl as well. Pour the broth over top. The broth will warm up the duck. Garnish with Sriracha, Hoisin sauce, a squeeze of lime.
If you are making smaller portions decrease the amount of everything used except for the amount of ginger and onion you burn. Use one 5-6 inch piece of ginger and 1 whole onion. To see pictures of the different steps visit my blog.
These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends’ house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables.
I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!