With wind chill values of -35 degrees celsius in Toronto, a bowl of warm Chicken-Ginger Noodle Soup sounds just right! It’s been so very cold these last few weeks in this part of North America and we’re spending a lot of time indoors. That means plenty of time with family and friends and lots of time to cook and experiment with new recipes.
A few weeks ago, I received the cutest package from Blue Goose Pure Foods, a Canadian organic meat producer that works with Canadian farmers who are committed to treating animals humanely. Blue Goose products are sold in grocery stores and specialty retailers across Canada, and they are easily identifiable by the illustrated blue and white chicken on the labels.
This is not the first time I’ve received a pre-arranged delivery from Blue Goose. The last one was a whole chicken and a recipe for Beer Can Chicken. You would’ve seen the details on my Instagram Stories, and the end result was a delicious, moist, tender chicken, which you can see here:
This time I received a Blue Goose organic whole chicken and all of the ingredients to make a Chicken-Ginger Noodle Soup. Check out the creative presentation of the ingredients, which included root vegetables tied with twine and gluten-free pasta in a jar:
Created by Chef Devan Rajkumar, the Chicken-Ginger Noodle Soup I made was very tasty and unique. My husband and daughter loved it. We had it for dinner one night and my daughter took it to school for lunch a couple of times. This is just my type of recipe and meal: it’s yummy, easy, different, and provides us with plenty of leftovers!
The key ingredients in Chef Devan’s Chicken-Ginger Noodle Soup are the organic, grain-fed, certified humane chicken and the ginger. I must say that the ginger made the soup, period. You could taste the ginger – it was a subtle and welcome addition to an otherwise ordinary chicken noodle soup! So easy, yet so good.
Here’s the recipe, as received from Blue Goose Pure Foods, and as created by Chef Devan Rajkumar (Instagram @ChefDevan)
Chicken-Ginger Noodle Soup
1 Blue Goose chicken
1 carrot, medium diced
1 celery stalk, medium diced
1 white of leek, chopped
1 large onion, diced
2 Roma tomatoes
5 cloves of garlic, minced
1 3″ piece of ginger, julienned
1 1/2 cups canned white navy beans, drained & rinsed
1 1/2 cups canned red kidney beans, drained & rinsed
3/4 tsp paprika
1/2 tsp cinnamon
2 cups Cavatappi (fusilli) pasta
2 stalks green onion
2 liters of water
1 Tbsp salt
2 tsp fresh cracked black pepper
4 tsp olive oil
* Preheat your oven to 375 degrees Fahrenheit.
* Line a small baking tray with parchment paper and a wire rack. Rub whole chicken with oil, salt and pepper. Place chicken back-side down and roast for 1 hour or until internal temperature reaches 165 degrees. Remove from oven and let cool. Remove meat from bones and discard carcass.
* Place a large pot over medium heat and add 1 tablespoon olive oil. Add onions, carrots and celery and cook until tender, about 7 minutes. Add garlic and ginger, paprika, cinnamon and cover with water. Bring to a boil then reduce to a simmer.
* After 10 minutes, add the pulled chicken and remaining ingredients to the pot. Simmer for additional 20 minutes. Allow soup to stand for 10-15 minutes before serving. Top with green onion or your favorite garnishes.
My take on this recipe:
As usual, I made a few changes to the recipe, based on what I knew my family would like and what I had on hand. For example, I used only 1 cup of the gluten-free pasta provided. I finely chopped the garlic because I wanted a more subtle taste than mincing garlic would’ve given. Also, my husband is not a fan of cinnamon in savory foods, so I omitted it. If you’re short on time, you could use a store-bought roasted chicken. And, it looks like I left out both the white navy beans and the red kidney beans.
Have you ever tried ginger in your soup? Do you have other variations you’d recommend?
Enjoy and stay warm!
Thank you to Blue Goose Pure Foods and Butter PR for the ingredients and recipe. All opinions are, as always, 100% my own.Email This Post