Chicken Soup with Glass Noodles

March 29, 2012 By in Asian inspired, Fitness and Health, Soup Tags: , , , , , , 209 Comments
Chicken Soup with Glass Noodles

We enjoyed another light meal this week of chicken soup with glass noodles. We’ve had a few more smoothies, which I must mention because I forgot to put a couple photos on the last post. The smoothie and a very moving one of a glass of water with a lemon slice- don’t fret, I’ll add it too.  After pushing ‘publish’ last time, I had that sneaky little feeling I’d rushed it. I’m sure others have lingered in that moment. I re-read the post and thought, no  it’s looks complete… until this morning during our weight class at the gym. The one I actually like but still can’t wait to finish… the one that I’ve NOT done in TOO long so I’m having to pause after every sentence I type to let my arms rest…the one I tend to day dream through. This was when two photos flashed before my eyes. I was like dammit janet, you forgot those two photos yesterday. How these thoughts, memories float to the surface of the conscious, is beyond me. I have recently read some very interesting articles concerning some of the intricacies of how the brain works. Here are a couple from the NYTimes-

The Brain On Love and The Brain On Fiction

And then the brain on smoothies, water and chicken & glass noodle soup.

Smoothie, hibiscus detox tea and strawberries…

I’ve been trying to drink lemon juice this week every time I head for the chocolate box… I’d say it works 3 out of 5 times. (I go often and take one square)

What I’ve also come to realize is I love taking photos of vegetables. I’m even thinking about painting them this summer. I know it’s not exactly an original idea but who cares.

So here’s some shrooms and green onions…

Oyster mushrooms…

Rose Button mushrooms…

A little tango…onion,rose,shitake,oyster.

Sliced Shitakes, Rose button & oysters

Spring Onions…

I’m fascinated…

Shaved napa cabbage. This was the other half of the head from the raw slaw. Small cubed carrots (unofficial brunoise), cilantro and lime.

Cilantro, ginger and garlic…and yes more mushrooms.

Glass noodles… we eat these pretty regularly. Enough so that here is a little wikipedia blurb.

And this is how it all came together…

Not a proper recipe but here’s the guildline:

  • 6 cups (1 1/2 l) water
  • 3 chicken breasts lightly poached in  mushroom stalks, garlic, ginger and lime
  • 2 cups various mushrooms- (I used shitake, oyster and rose button)
  • 3 cups napa cabbage
  • 1/3 cup cubed carrots
  • juice of 1-2 limes
  • dash of chili paste or oil (to taste)
  • 2 cloves garlic – 1 crushed in the stock and 1 pressed into soup
  • 1 T chicken boullion (or more to taste)
  • a few squirts of fish sauce, tamari and thai chili sauce…. this was all too taste.
  • green onions and fresh cilantro to garnish
  • roasted peanuts
  • 1 packages GLASS NOODLES

I lightly poached the chicken breasts in 6 cups of water with mushroom stalks, garlic, ginger and lime then pulled it out and covered it with tinfoil to cool and let the juices soak back in. I strained the stock bits and put the liquid back in the pot. I then cooked the glass noodles (follow directions on package)  in the stock, removed them and set aside. Then I threw in mushrooms and veggies , lightly cooked them. I  shredded the chicken by hand and added it back in at the last minute and seasoned the soup. Pretty simple really. To serve, place noodles in a bowl and cover with chicken soup. Garnish with green onions, fresh cilantro and chopped roasted peanuts.

I like to have a strong sweet sour spicy thing going. And if you remember I love that thai chili sauce…

Ok down and out…on the plan this weekend is a Rosenkuchen with nut filling.Like a cinnamon roll cake. Stay tuned…

209 responses

  1. Brilliant photos again – you do the best products photos I seen so fare. Very good.
    Looking forward to that Rosenkuchens … and soup reads and looks Delicious.
    Baking bread today and so fare it gone so wrong as it can be – this conversions from cups to kilogram *smile Report will come late. Second attempt in the oven now and it looks promising. Love my chocolate too.

    Like

    Reply

  3. Your chicken mushroom cabage recipe sounds so wonderful I copied it. Right up my alley! Had a lovely time with your son in NYC and can’t wait to see you all in Atlanta, less than a week now! I love reading your blogs, it’s like getting an almost daily update from you! Love you. Mom

    Like

    Reply

  4. How funny.. the site’s comment above right under my name..”your comment is awaiting moderation”. !! Story of my life, huh??!! Love Mom

    Like

    Reply

  5. This sounds so delicious!!! I’m a sucker for chicken soup. Thanks for sharing and good luck with the lemon juice : ).

    Like

    Reply

    • No I’m impressed with your resumé and hilarity. Will have to dig through your site after I come up for air. Don’t really know what I did to deserve the freshly pressed but it’s fun. Maybe that chick’s finger had potato chip grease on it, slipped and accidentally pushed ‘send’. So great though to get a chance to ‘meet’ and ‘greet’ so to say. Thanks and I think you’ll be hearing more from me.

      Like

      Reply

      • You’re too kind…thank you for subscribing, and I absolutely look forward to getting to know you a bit more. ESPECIALLY if you post recipes in your comments.

        Now THAT would be awesome…

        😉

        Your FP nod was well deserved, btw — they tend to “Press” a lot of bloggers who have great recipes, and they tend to “Press” a lot of bloggers who have great pix. Your post has both, all wrapped up in one. Jackpot!

        Best of luck on finding that air … I hear it’s a wild ride when you’ve been featured on the WordPress front page!

        Like

    • Thanks… it is. Hey – you’ve got some good posts at your site. I’d say I’m a traditional and practical gal 🙂 not up for the clear cut. I still like potlucks too when I’m feeling lazy! Depends on my mood. You are funny and have some great readers too. And kudos on the brave haircut. very cool.

      Like

      Reply

  10. Great pictures and stories- I really missed them! This week I’m back to food again and the soup will be a perfect meal to start with!!

    Like

    Reply

    • Thanks… Chicken soup in any way shape or form makes it better. But I think this one good and spicy would really clear the head and sinuses!
      Love how the colors on your blog posts really pop. Hope you feel better.

      Like

      Reply

      • Thanks Wendy, that means so much! Your comment made my day because being sick is not fun! Mmm. Spicey chicken soup. You know, that will def clear the sinuses. Thanks for the tip! One more thing. I have been waiting all year for someone to notice the popping of color on my blog. I did that on purpose so that the focus can be on what I write and the pictures. You’ve got a clever eye! 🙂

        Like

    • Thank you. Wonder if your list is as long as mine. It was one thing when we just looked at cookbooks and magazines but now with these thousands of food blogs…there is no end! I would also rather eat dirt than black coffee. Sugar and milk me please 🙂

      Like

      Reply

  16. I clicked on your post from Freshly Pressed (congratulations!) and was intrigued enough to keep browsing your site. Mentions of Barbara Kingsolver, massaged kale, and the midlife desire to obtain an MFA told me you were my kind of blogger. Plus as you’re an expat I can live vicariously through you. You have a new follower here!

    Like

    Reply

    • Oh lordy. My teen daughter times three. Can’t imagine really except maybe the drama I get would be transferred to them. You can live through my expat scene and me your corporate career… both have their +/-. I like what you’ve got going on at SuburbanLife. Will try out the fruit cake hater bars. I’ll find stocking stuffers years old. It’s like we are so on it planning ahead and picking out things through the year, then stash it and forget it till it’s stumbled upon and it’s like dammit, that would have been good. And I really know that look when you give it to them at 7.30am on their way to school. They are like, um… thanks?

      Like

      Reply

  18. Stunning photography and a delicious looking dish. I love the simplicity and beautiful balance of flavours in your asian soup. I always rely on my particularly sour and spicy version to cure pretty much any illness. Great post but I can’t wait for Rosenkuchen now

    Like

    Reply

    • Thank you Fiona. I love this soup and I agree on the sweet, sour, spicy. I’m always adding more lime and chili at the table. I LOVE your sugar craft work. Especially the brush embroidery…well those hand done chocolate eggs were also spectacular. It’s been great to be introduced to so many cool blogs. Also liked your header. Did you draw that?
      And I’m set for the Rosenkuchen tomorrow. Hoping it turns out half as cool as the magazine photo 😉

      Like

      Reply

      • Thanks you the lovely compliments on the sugar craft work. Brush embroidery has been my favourite technique to master and I seem to use it on pretty much everything. Glad you like the header. I did draw it and I’ve recently been considering replicating it icing just for fun

        Like

  20. I was going to say glass noodles sound painful to eat. The soup looks great. Photos are very impressive, even just for the ingredients! Is it hard to cook when a photographer is taking pictures?

    Like

    Reply

    • Well it’s me taking the photos and it’s not hard… just takes a lot of time. Partly because I just have so much fun doing it. I love to have solid time to cook, take pictures in natural light, then in the evening edit them and start writing. The harder part is say Sunday morning when I’m like, let me just take 20 or 30 pics and then you can eat your pancakes and bacon (which we do try to eat in moderation). And I have as much if not more fun taking pictures of the ingredients as the finished product.
      And best wishes for your health. Great you are getting info out to people. You might be interested in what Bastyr University is doing out in Seattle. I graduated with a degree in nutrition from there almost 20 years ago. Here’s a link to start from if you are interested. http://www.bastyrcenter.org/content/view/1268/

      Like

      Reply

  22. I know exactly what you mean about the beauty of photographing vegetables. I caught myself saying “beautiful, you’re beautiful!” to some white and purple striped eggplant at the supermarket the other day. Out loud. I bought them and brought them home to shoot and then realized I should probably cook something with them too – I had totally forgotten about that part. 😉

    Like

    Reply

    • Glad to know I’m not alone. Was just over your way last week. Loved the lemon cupcakes & fennel frosting also the cranberry scones with lemon and candied ginger… both added to master list of must do. And Gail Simmons book is on order.

      Like

      Reply

    • Are you in the PNW? I am there now mostly in the summer and Hamburg Germany during the school year where the weather is identical. The photos on your site are so sweet I can hardly stand it. I spent almost 20 years on an island in the San Juans where we had ‘island time’ but I love the idea of ‘donkey time’. I totally get it. Thanks for checking out my post.

      Like

      Reply

  25. I love your photos. I’ve always wanted to visit Germany because I have some relatives from there. Maybe one day i’ll get there 🙂

    Like

    Reply

    • Thanks so much. Germany is great… and far from Australia but worth a visit someday for sure. Good luck on your writing. I know it can be so frustrating. I’m all over the place with it, but thankful to be blogging and journaling through the ups and downs. Best of luck!

      Like

      Reply

      • Thanks for the nice reply. I have been struggling to write my novel the past few months and want to give up, but want the damn thing finished! It is frustrating, so I hope it will be worth it. 🙂

        Like

    • Thank you and my pleasure. This blogging business is serious fun. And the freshly pressed part has been a real quest of meeting new people- i love it. I also love the name of your blog and would love to see some of your photos enlarged. Great memories for me and my short few years in France. wendy

      Like

      Reply

    • Tastes yummy too! I’d say it is when you eat it but seems to digest quickly and doesn’t necessarily stick to your ribs. You could add more noodles and increase the starch factor. Or just have it as a starter.

      Like

      Reply

    • Hey Phat Kat- thanks! I love your pics from New Symrna Beach. I went there all the time as a kid growing up in Orlando…Can’t believe you drove there from Ontario! It’s a great beach though and sounded like a great trip. Love how you came up with your blog name.

      Like

      Reply

  30. Absolutely awesome! I love your photography of the recipe – it makes me want to make it for lunch -RIGHT NOW. lol

    Thank you for sharing this wonderful recipe and congratulations of being ‘Freshly Pressed.’
    xx

    Like

    Reply

    • The looking is fat free… I’m the one who’s gained 2…ahem.. ok 4ish kg in the last year. Just checked out Foodtrips.ca and now I just have to make it down south- to Bavaria. I love Hamburg but there is a whole other world down there. Thanks for checking out my post.

      Like

      Reply

  33. Wow Wendy … Those photos are sensational. You know how I feel about all of that green crunchy stuff … but … after those pics I might crunch again. Sweet!

    Like

    Reply

  34. I haven’t read all the comments, but I’m almost sure I’m adding to the well worn compliment in that your pictures are absolutely superb. I can almost feel and smell the ingredients and sense the aroma in the bowl. Darn it, you made me hungry!

    Like

    Reply

    • Thanks David Dixon… I was more than somewhat amused or mildly interested by your writing and am happy to be included as a unique visitor. I think you’ve surpassed your goal of 3. Way to put it all out there. Best wishes to you.

      Like

      Reply

    • Thanks…we don’t get much in the way of St Paddy’s Day in Germany either. Matter of fact I practically forgot it and was also corrected when I spelled St Patty’s day on a post title…oops.

      Like

      Reply

    • Oh cabbage is so cool…like a whole little world in there. Just enjoying some of your posts. You have a lot of interesting recipes and photos. And a recipe editor, would like to learn more about that.

      Like

      Reply

    • First off thanks… and second, I like those translation widgets- would you share where you got them. I enjoyed perusing your food through the photos and then realized I could get it translated- great.

      Like

      Reply

      • Hi,

        We use google translate widgets for support multilinguality of our site… We also add German version of all recipes, as English also.

        You can check them at http://www.ye-mek.net... At the right top or the page, you will see several language options…

        We belive that, recipes must be universe. So there is no language of taste 🙂 Everyone should see (and try) every taste around the world…

        By the way ye-mek means “to-eat, food” in Turkish 🙂

        Like

    • Thanks! I could take photos of spring onions all day… talk about batty. And hey I’m turning 44 in a very very short time. Let’s not call it old and cranky yet! Love junk food but don’t get any english tv and my German isn’t good enough to get much on DE tv… I do watch a lot of 30Rock and Modern Family on the laptop 🙂

      Like

      Reply

      • Happy birthday in advance! I’ve been old and cranky since I was a kid, so for me it’s just a lifestyle 😉

        I envy your proximity to the original Gummibears–the ones made for the American market just aren’t nearly as good!

        Spring onions and other vegetables are as beautiful as any man-made art. As as pears and blackberries.

        Like

    • Thanks! You should check out the first couple – really. There was a soup and burnt banana bread that I posted last fall. I’m learning more and more about light, and would love to get a tripod. Taking photos and pouring isn’t easy!
      This is a good allergen free soup. It’s really not easy thinking of meals everyday but your header looks like you’ve discovered a lot of good resources.

      Like

      Reply

    • Hi – So have you made the soup? You really can’t go wrong with it. Checked out a couple of your posts…I too read more about writing than I write.And we aren’t the only ones I’m sure. I highly recommend On Writing and also Anne Lamott’s, Bird by Bird. The blog was a good way for me to write without feeling overwhelmed but I want to do more. I also go back and forth with the hot yoga…anymore thoughts on that?

      Like

      Reply

  46. When I saw glass noodles on the post I freaked out I thought they were real noodles made out of glass! XD but besides that great post congrats on FP and I will be showing this recipe to my ma, maybe I’ll get lucky and have glass noodles on my plate ^-^

    Like

    Reply

  48. Pingback: Writing the Great American Novel « The Populist Farmer

    • Hi! Noodles you say? You mean the glass ones in the headline and on the picture? Just kidding. I’m so busted. That “guideline” of a recipe was pretty rough – like no mention of glass noodles! if I’d known this would have been seen by thousands.. well I probably would have done it differently. I will go edit it now though thanks to you. And my dad who corrected a few typos. After I cooked the chicken breasts, I removed and set them aside. I strained the bits from the stock and cooked the noodles in it. Then I removed the noodles and briefly cooked the mushrooms and cabbage in the stock. I shredded the chicken by hand and added it last minute to the soup and seasoned to taste. I put the noodles in each bowl and put soup on top. Garnished with fresh cilantro and roasted peanuts. THANK YOU! and please stick around. wendy

      Like

      Reply

    • Thanks so much. I agree about getting everyone around the table. I saw the Dali Lama in Seattle a couple years ago and that’s what he said…Get all these presidents together with their families for a gathering just as ‘regular’ people and talk about life, relate to each other as human beings.

      Like

      Reply

  53. Yum .. the soup looks delicious. and I like it that you take photos of vegetables, I look forward to seeing a variety … perhaps there are many vegetables that grow in Germany .. that aren’t available here (Victoria, B.C.)

    I visited Bad Hausburg a zillion years ago .. lovely memories. I couldn’t speak the language, so the family that my friend & I visited just kept pouring me more wine. Can’t complain about that! 🙂

    Like

    Reply

    • We actually still have a home on Orcas Island. I had a huge garden there and miss it so I look forward to checking out your site some more. Hamburg has really similar weather to the Pacific Northwest but I don’t have a garden here. We are just on the Elbe River though and it’s beautiful.

      Like

      Reply

      • How lucky you are, I’ve never been to Orcas, but hear that it is a beautiful place!! I’ve just finished a Master’s O. Gardening course at R.Roads & one of our instructors attended the permaculture centre on Orcas, quite well known (I’m just learning about permaculture!)

        Like

  55. Your photos are fantastic – like so many of the other comments have already said. Your soup flavors sound really good as well, but do you think it would work with some other type of noodles, like rice noodles? I’m not a big fan of glass noodles (had a bad reaction when I lived in Thailand :))

    Like

    Reply

    • Thank you. You could definitely use other noodles. You probably know already those glass noodles are made from mung beans- maybe you have an allergy or I also read they use to use cornstarch and bad ingredients to make them clear. Anyway… I think this would be good with rice stick noodles too. For sure.

      Like

      Reply

  56. You put together a fine recipe for that glass noodle/chicken soup – I like it because a whole lot of it is done by ‘taste’ and that’s the way a great concoction of anything is prepared. Measuring every herb, spice and condiment that goes into it is ‘BORING’ and not the way an inspired chef goes about preparing a dish. Nice! Jean-Michel, Le Fabulist

    Like

    Reply

    • Thanks but it’s funny- if I’d known this was going to get FP, I might have made a clearer recipe and printable, which I normally do. I even forgot to put the glass noodles in the ingredient list until someone pointed it out. I did change that on the post but haven’t wanted to mess to much with it and jinx it!

      Like

      Reply

  57. Wow. That looks simple and oh so very delicious!

    I LOVE your food photography. I’m a little new to blogging, but I know that’s no excuse for not having proper photographs. I’m proud of the recipes I’ve posted, but not so much the pictures to go along with them. One of these days I’ll take a photography class, or get a book or something. I feel like I have a good eye for composition, but technically I know very little. Plus, I take all my pics on my cell phone… :/

    All that to say, great post!

    ~Daniél

    Like

    Reply

    • Thank you Daniél… as I told someone else check out a couple shots from the fall or better yet because I don’t mind the humiliation- go to Chez Chloe History. There are some great recipe ideas and a lot of potential for good photos and a lot of bad ones. I have been trying out Lightroom and literally picked up a piece of styrofoam for bouncing the light and some material remnants for background. I like the idea of props but all my bits and pieces are in the states. There are several food photography books now and a lot of online classes. Good luck and most of all have fun with it.

      Like

      Reply

    • I love taking photos of ingredients. Wish I could make money doing it. I would also love to visit Viet Nam. I haven’t been before but love the food. You have a great site and talent. I also loved your latest post on The Middlest Sister… and checked that out too. It’s so hard to stay focused! Also your new travel blog- the header photos are great. I think you are a great picture taker- quantity and quality!

      Like

      Reply

      • You are too kind! Thanks for visiting my blogs and for the comments. As far as picture taking, I probably need more than my old point and click (huge shutter speed – or lack there of – issue) but I find that it’s all I can manage to carry and travel with while traveling my my 3 kids. I’m here til 2014. If you are coming to HCMC, I’m happy to host in exchange for some of your cooking! 🙂

        Like

    • Thank you!. It was a surprise… shock to say the least. My husband has been pretty darn sweet the last few days as I’ve been glued to the screen. Even got up with me at 5.30am Friday to make me tea and start replying to comments. See you soon.

      Like

      Reply

    • Thanks for the reblog! Cooking and writing… me too. And I love Anthony Bourdain. Haven’t kept up as much with the newer books, tv shows and wife but I sure liked the first few books. You’ll like this soup. Hope you stick around. wt

      Like

      Reply

    • Hi Ashlee,
      This was definitely a healthier post and needs to be revisited. Ate too many french macarons this weekend followed by a yeast cake. Sitting now drinking detox tea!
      It was certainly an exciting weekend with the surprise of getting freshly pressed last Thurs. You just never know so make every post count! I like you are up to at Italian Inspirations. Happy blogging.

      Like

      Reply

      • Cara Wendy,
        I understand your plight–I actually devoured almost an entire raisin brioche loaf last weekend and am pretty sure that I should stay away from leavened products for a little while… Thank you very much for your support! It’s been great starting to learn the ins and outs of blogging and I am very encouraged by how much positive energy (and good food & travel ideas) people exchange here. So much inspiration to receive and share…
        Best wishes!

        Like

    • Hi and thank you! I love glass noodles and a lot of the fresh veggies used in Vietnamese foods. I have a degree in nutrition from Bastyr and also really appreciate the recipes you are doing at simplehealthyhomemade.

      Like

      Reply

      • Thanks you share some great recipes too. I made chicken soup-glass noodles two days in a roll! hahaha. I also put a dash of fish sauce before serving. Hot and sour soup- you can spice it up some more with more white pepper if you like it spicier. Happy cooking! 🙂

        Like

  75. I have been on the lookout recently for kindred spirits in the intersection of nutrition, beautiful things, colours, and expat life! I’m just one country over, in the Netherlands. So very delightful to chance upon you via Freshly Pressed today.

    Like

    Reply

    • I’m here in Hamburg since Jan 2010. Mostly love it. You are from the USA? You have a great about page pic. Going to check out that vegan pie. I went through a raw phase and still like dipping my toe in that arena. Tot ziens… (thx google)

      Like

      Reply

    • Do you have Asian grocery stores there? Interesting blog you’ve started. So interesting to be getting a bird’s eye glimpse of so many unfamiliar parts of the world. Hope you find some noodles.

      Like

      Reply

  78. Glass noodles are one of those hidden treasures, they look a little precarious, and then you taste them…
    Thank you for sharing, I live in Beijing and glass noodles are easy to come by, so I will definitely have to try this!

    Like

    Reply

    • Jan Jan Jan… thank you so much. This is very kind. I’m just catching up now and heading to Atlanta tomorrow for Easter. But I’ll continue to work on it this week. I look forward to passing it forward.
      Thanks again…

      Like

      Reply

      • Atlanta is near to my heart as it is where my father’s family first landed a couple of generations ago….
        Have a lovely Easter holiday!
        And as far as thanking me for awarding the Kreativ Blogger Award, don’t thank me; thank you, and often! You did the heavy lifting. All I did was take note and enjoy the gift of your fabulous offerings!

        Like

  82. Pingback: Kreativ Blogger Award « Jan Deelstra

  84. Pingback: French Macaroons… A cinnamon and ginger duet. « Chez Chloe

  87. Thanks so much… didn’t have a clue it would get this kind of attention but it’s been a fun ride and hopefully a few people will stick around. I love miso and think it’s a great focal point. Check out the macarons – not as healthy as the chicken soup but damn decadent.

    Like

    Reply

  93. Oh that caught my eye…beautiful silky noodles in broth. Thanks for sharing. I have been travelling and that is excatly the food I feel like cooking now I am home.

    Like

    Reply

  96. Pingback: Blog love and no blackberry crisp … 7×7 Link, Liebster and Kreativ Blogger « Chez Chloe

  97. Pingback: The Case of the Baby Heirloom Leeks: Creamy Spring Onion Soup | Biscuits and Bobbins

  99. Pingback: Shiitake Mushrooms: The Quest, The Diversions, Then Dinner | Biscuits and Bobbins

  100. Hi wendy, I just was thinking of you recently and made this soup tonight according to your lovely post. I think I could become addicted to glass noodles! They seem so light. This was delicious, and I loved the lime in it. Hope all is well! xo jodi

    Like

    Reply

    • Hi Jodi! I go through glass noodle kicks for sure and I haven’t been on one lately. They are just so great year round. I’m wanting to do this soup again and top it with a poached egg. How are you?- maybe lets take this to email for a little update:)

      Like

      Reply

Leave a reply to tablespoonofflavors Cancel reply