Fresh Herbs Chicken Macaroni Soup

With homemade chicken stock, I find myself indulging in soups more than ever. Freshening soups with generous amounts of finely chopped cilantro and green onions, plus that little fresh chili for extra kick has become the magical fresh touch to the last, that awakens the soup seconds before serving (and slurping!). Oh this is comfort and instant satisfaction!


A basic chicken stock is almost like a blank canvas waiting for the artist to splash colors of individuality on it. On different days, a different art piece can be created. For vegetarians, onions-ginger-garlic-tomatoes is the blank canvas, in my opinion.

Today's "art piece" - Fresh Herbs Chicken Macaroni Soup begins with this:

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Oxtail Daikon Soup (bone "healing" part 5) 牛尾白萝卜汤

I tried Beef Brisket and Daikon Soup 牛腩萝卜汤 in a Chinese/Dim Sum restaurant months ago (again, the beef is not a want for me but a need to heal my injured elbow including bone, tendons, cartilage, muscles etc.) and inspired me on how I should cook the remaining oxtail at home. A clear broth of Oxtail and Daikon Soup 牛尾白萝卜汤 it will be.


It is super easy to make this soup and can be a nourishing soup for winter - replenishing iron in the body and improving blood/fluid circulation. For Oxtail and Daikon Soup 牛尾白萝卜汤 you need: 1 medium-size daikon, cut to wedges/rounds; 6-7 pieces of oxtail, blanched and set aside; ginger, onions and garlic. (Note: optional - pinch of whole fennel seeds and black peppercorns as well, for flavor profile).

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