When I am longing for home, nothing conjures up soothing images from home like a warm, hearty bowl of chicken noodle soup.
When I hear "chicken noodle soup," I often think of a simple golden broth filled with floating coils of cork-screw egg noodles, bite-sized dices of softened celery and carrots, and diminutive morsels of supple chicken breast.
However, when I think of "Mom's chicken noodle soup," I think of heavy metal pots simmering with a fragrant and seasoned broth for several hours.
I think of large portions of tender chicken meat imbued with the essence of ginger root and sweetened with the licorice-like flavors of star anise. I think of the dark colors of soy sauce, penetrating the skin of the chicken meat.
I think of thick and slippery Chinese wheat noodles--cooked past the al dente stage--and wilted watercress suspended in a lustrous coffee-colored broth.
Ahh, chicken noodle soup. It satisfies my soul, but most importantly, it satisfies my stomach. I "think" I am going to have some now!