Kyrgyz-style Chicken Noodle Soup

Ingredients

In this adaptation, the Hawaiian Chicken Long Rice is transformed into a Kyrgyz-style Chicken Noodle Soup. The original dish's Asian-inspired flavors are replaced with traditional Kyrgyz spices, giving the soup a distinct taste. Additionally, the use of noodles instead of long rice adds a different texture to the dish. The overall presentation and garnishes are also adjusted to align with Kyrgyz culinary traditions. We alse have the original recipe for Chicken Long Rice, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 250g (8.8 oz) egg noodles 250g (8.8 oz) egg noodles
• 2 onions, finely chopped 2 onions, finely chopped
• 3 carrots, sliced 3 carrots, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil.
2. 2.
   Add the chicken pieces to the pot and simmer for 30 minutes, or until the chicken is cooked through and tender.
3. 3.
   Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
4. 4.
   In the same pot, add the onions, carrots, and garlic. Sauté until the vegetables are tender.
5. 5.
   Add the shredded chicken back to the pot, along with the ground cumin, ground coriander, paprika, bay leaf, salt, and pepper. Stir well to combine.
6. 6.
   Pour in the egg noodles and cook according to package instructions, usually around 8-10 minutes.
7. 7.
   Once the noodles are cooked, remove the bay leaf from the pot.
8. 8.
   Serve the Kyrgyz-style Chicken Noodle Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before shredding it. You can use bone-in or boneless chicken pieces according to your preference.
• Egg noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lemon juice to the soup before serving.
• Feel free to customize the soup by adding other vegetables such as peas or bell peppers.
• If you prefer a spicier soup, add a pinch of chili flakes or a dash of hot sauce.
• To make the soup more substantial, serve it with a side of crusty bread or traditional Kyrgyz flatbread.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Kyrgyz-style Chicken Noodle Soup in individual bowls, garnished with fresh parsley. Accompany it with a side of bread for a complete and satisfying meal.

Presentation advice

When serving the soup, make sure to ladle it into bowls generously, ensuring a good balance of chicken, vegetables, and noodles in each serving. The vibrant colors of the vegetables and the aromatic steam rising from the bowl will make the presentation visually appealing.