Mr. O asked for some kind of chicken soup for dinner today because he is down with a head-cold. I was thinking of chicken noodle soup the American way but then later deciding against it; I want Phở!
I had about 40 minutes this morning between dropping Mr. O off at work and picking Peanut up from school to pick up the ingredients from Wholefoods. Fortunately, Wholefoods is conveniently located between the ends. I sprinted my way into the market as soon as I parked the car because I had only 10 minutes to browse the aisles and pay. Literally, it took me about 10 minutes from entering and leaving the market. I was fast!
This chicken was pasture raised from sunny California by Mary’s family, and costed me $25 bucks ($5.99/lb for less than 4 lbs). My friend Linh has told me about this chicken from this family farm before but I didn’t find it at my local Wholefoods until today (or maybe I didn’t look carefully enough!)
I also bought 2 lbs of chicken back to make the broth, and two extra chicken breasts for extra white meat. The chicken backs are in the Instant Pot for a round of bone broth, and I cook the whole chicken on the stove just to control the heat and gauge cooking time.
Roast these knobs of ginger with open flame for the broth. Mr. O needs extra ginger to fight the cold virus. It’s so fragrant!