Ingredients
2 turnips
2 carrots
2 leeks If they are small leeks you will need 4
1 onion 2 if you really want to
2 chicken breasts
9/16 pound rice noodles
olive oil
water
Method
Sources
📖
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Motorized spiralizing — vegetable noodles, curly fries, ribbons
Create vegetable noodles — zucchini, sweet potato, beet
Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
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Okay, you're going to want to peel and dice the onions and roughly chop the leeks. Putting just enough olive oil in your pot to coat the bottom, your going to saute the onions and leeks gently. While the onions and the leeks cook, peel and chop your carrots and turnips (not too roughly, because then they will not be cooked thoroughly), and give them a rinse. Taking your pot off the stove top, put your turnips and carrots in. Pour just enough water to cover the top of the vegetables. Put back onto the stove, putting your stove on a high heat, and set your timer for 30 mins, make sure to give a good stir every 15 minutes. Cut the chicken into small chunks and refrigerate. At the 30 min mark, put your chicken chunks into the soup and and give it a good stir. Set the timer for another 30 min, remembering to stir every 15 min. When your timer has gone off, remove the soup from the stove and place on a heat resistant cloth or slab to cool down a little. You will now need to get out your Rice Noodles, follow the cooking instructions on the noodles. Whilst your noodles cook, remove the chicken chunks from the soup and pour the chickenless soup into your food processor, blender or if you're using a hand blending thing, leave it in the pot. Blend until it reaches a soup consistency (you should still be able to see little bits of the veggies), and pour back into the pot. Stir in the chicken and the cooked noodles. Add your favoured seasoning and enjoy.