Cold-blasting Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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 pepper flakes or red chili paste or minced fresh serrano chili pepper, to taste |
Directions:
1. Heat the chicken broth with the bay leaf until broth boils.
2. Add pasta; return broth to boil.
3. Add chicken and lemon pepper; return broth to boil.
4. 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).
5. Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
6. Stir in cilantro and chili; cook one more minute, then serve.
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