A Filipino Flavor on a Classic Comfort Food

Chicken Noodle Soup

In a hole in the ground, there lived a Hobbit. Not a nasty, dirty, wet hole full of oozy smells. This was a Hobbit hole, and that means a warm hearth and good food....

I love that story, and few things make it better. But following Bilbo Baggins's advice, I would agree that a warm fireplace and good comfort food sure put the icing on the cake when a comfort day is needed and a good book in hand. Today we'll be looking at Chef Nick Coleman's (of Wearhouse 25Sixty-Five) recipe on the classic chicken noodle soup.    


-1 tablespoon of oil

-1 onion peeled and chopped

-2 stalks of celery, cubed

-2 large carrots peeled and cubed

-2 cups uncooked elbow macaroni pasta

-1 can (12oz) evaporated milk

-1/2 Napa cabbage. Chopped

-2lbs bone in chicken

-1 onion, peeled and quartered 

-1 teaspoon peppercorn

-4 cloves of garlic peeled and chopped

-2 bay leaves

- salt and pepper to taste

-10 cups of water

-green onions, chopped

-fried garlic(optional)


1. In a large pot, combine 10 cups of water, peppercorn, bay leaves, garlic, 1 tablespoon of salt, whole chicken, and quartered onions.

2. Bring it to a boil, skimming the fat on top until the broth is clear. Once the broth is clear, lower heat and cover. Continue to cook for 30 minutes or until the chicken is cooked through and can be pulled apart. Remove chicken from the broth, then strain the broth and set aside.

3. Allow the chicken to cool to touch, pull all the meat from the bone and shred then set aside.

4. In another pot, heat up the oil over medium heat. Add chopped onions, carrots, and celery. Cook and stir often for 5 minutes or until softened.

5. Add the shredded chicken and season with salt and pepper.

6. Add the broth and bring it to a boil.

7. Lower the heat to a simmer, stirring occasionally, add the pasta, and cook for 7 to 10 minutes or until pasta is tender.

8. Add the evaporated milk and continue to simmer.

9. Add the Napa cabbage and cook for about 3 minutes until the cabbage is tender. 

10. Season with salt and pepper to taste, serves hot, and topped with green onions and fried garlic.

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