Cold-blasting Chicken Noodle Soup
"This is the favorite soup at our house whenever anyone has a cold. We invented it over time, adding more spices as we went! The combination of the garlic, onion, ginger, chili pepper and cilantro really seems to give the immune system a boost. (But if you don't like one of these ingredients -- or don't have it on hand -- just leave it out; the soup will still taste good!) I prefer using leftover roast chicken for this recipe, but you can also use uncooked chicken -- just let it simmer in the broth until it cooks. And note: if you don't have lemon pepper, just use plain black pepper."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 bay leaf
- 32 ounces chicken broth
- 1 cup dry pasta
- 1 cup chicken (cubed or shredded)
- 1 teaspoon lemon pepper (store-bought blend)
- 1⁄8 teaspoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1⁄2 cup onion, chopped
- 1⁄4 cup fresh cilantro, chopped
- red chili paste or minced fresh serrano chili pepper, to taste
directions
- Heat the chicken broth with the bay leaf until broth boils.
- Add pasta; return broth to boil.
- Add chicken and lemon pepper; return broth to boil.
- Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
- Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
- Stir in cilantro and chili; cook one more minute, then serve.
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Reviews
-
My 11 year old and I really enjoyed it, but my husband thought it was too heavy on the onion. It is spicy, which was a nice change. -
Wonderful soup! It's a nice change from the more traditional. And I think it did help ease my cold!!!
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I have to give this soup a 5 star rating. It was a soup that I was sceptal about because of the amount of cilantro, but I was wrong. It had a really nice taste and my family loved it and asked for more.
RECIPE SUBMITTED BY
<p>I am a native Californian, and a zealous fruit and vegetable gardener. Most of the produce I eat comes from my back yard. I'm very grateful for a climate that allows for a year-round harvest! <br /> <br />Quality of life is the primary yardstick by which I measure the choices in my life -- the question is always at the forefront of my mind: which option here will bring us (and anyone else involved) the most happiness and fun?! <br /> <br />Generally (not always!), I try to stay away from processed foods -- particularly hydrogenated fats & high fructose corn syrup. I find I feel best when I follow the Zone diet, and I also aim for half my food intake to be vegetables (even at breakfast! I love a good egg-and-veggie scramble with onions, sweet and hot peppers, and summer squash!). No fanaticism however -- a little decadence is the spice of life... so I rationalize that indulging in two rich meals a week only makes up 10% of my total! ;-) <br /> <br />For me, investing in high-quality basics yields great rewards -- so naturally, good cooking ingredients are a big priority, e.g. freshly picked organic produce and high quality spices. And I am just thrilled that since consumer demand is steadily increasing for free-range poultry, grass-fed beef, and the like, these items are becoming more available. (I don't think it's a coincidence that when animals are treated kindly during their lives, given room to roam, fed the food their bodies were designed to eat, and killed humanely, the result is better quality meat. Makes sense to me!) <br /> <br />I love to travel the world and the U.S., and make an effort to take at least one international and one domestic trip every year.</p>
