This recipe is based off the classic Korean soup called Samgyetang (pictured). It is one of my mother's specialties - and with her being on the west coast and me on the east, I've learned to make it in times of feeling a little bit homesick. <br /> <br />Samgyetang is a soup that is prepared with several cornish hens stuffed with garlic, jujubes, dried Korean ginseng, and sweet rice. After simmering in a pot of water for several hours, you serve a small cornish hen in a bath of a dark, sweet, fragrant broth, with salt and pepper on the side to season to your own liking, as well as chopped spring onion. <br /> <br />This recipe is based off of the classic Korean soup called Samgyetang. It is one of my mother's specialties - and with her being on the west coast and me on the east, I've learned to make it in times of feeling a little bit homesick. <br /> <br />Samgyetang is a soup that is prepared with several cornish hens stuffed with garlic, jujubes, dried Korean ginseng, and sweet rice. After simmering in a pot of water for several hours, you serve a small cornish hen in a bath of a dark, sweet, fragrant broth, with salt and pepper on the side to season to your own liking, as well as chopped spring onion. <br /> <br />After almost a decade of living away from home and here in my Brooklyn apartment, I had another wistful moment and really needed that soup. I was equipped with only half of the ingredients, but decided to just work with what I had: chicken thighs, garlic, jujubes, and spring onions, along with some rice noodles (that I had previously used for pho). So here is my Korean Chicken Noodle Soup, a soup that echoes after a Korean classic that I grew up on, just a bit simplified and altered from my kitchen in Brooklyn.

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