Comments on: Asian Chicken-Beef Noodle Soup

By: liahuber

liahuber — Thu, 05 Jan 2017 17:33:00 +0000

Each second … so it should be like, blurb, blurb, blurb, blurb. If that makes sense A low simmer.

By: Alex Miles-Lasseter

Alex Miles-Lasseter — Thu, 05 Jan 2017 05:03:00 +0000

Did you mean, “Lower heat so the broth gurgles a few times each minute,” or did you mean “each second” as written?

By: liahuber

liahuber — Wed, 04 Jan 2017 22:34:00 +0000

The carcasses are just the bones from a roasted bird. If you don’t have that, you can always use a whole chicken. Plus, it will make a richer broth!

By: robin

robin — Wed, 04 Jan 2017 21:57:00 +0000

Chicken carcasses- are these raw? Where do you get these? Do you strip the meat off a whole chicken?

By: Lia Huber

Lia Huber — Mon, 31 Jan 2011 23:38:57 +0000

Glad you liked it, Leanna! You had me wondering about your comment … I remembered reading it and commenting back. but it’s here http://nourishnetwork.com/2011/01/07/cooking-for-a-cold/, alive and well, on the Cooking for a Cold post where this recipe first appeared. Thanks!

By: Leanna @ Raptortoe.com

Leanna @ Raptortoe.com — Wed, 19 Jan 2011 05:39:23 +0000

I posted here earlier and it was deleted. My comment was these ingredients are all already featured in Vietnamese Pho. It’s quite delicious!