Chicken Soup For The Soul

Chicken Soup

I think I’d forgotten how easy and fast soup can be.

There were a bunch of vegetables in the fridge that needed to be used up, and with those and a few pantry items, I whipped up this Chicken Vegetable Noodle Soup. Perfect for the cold, cold weather we’ve been having.

Now, this was completely improvised with what I had, so the recipe is fully adaptable. Here’s how I put it together.

  • 5 c. water
  • 2 cloves garlic
  • 1 large potato, cut into small cubes
  • about 2/3 c. sliced onion
  • 1 bay leaf
  • 1 sprig thyme
  • small chunk of ginger
  • 2 sliced mushrooms
  • 1/4 spanish chorizo
  • 1/2 head broccoli, cut into florets, with stems cut to similar size
  • 1 piece dried porcini
  • 1/4 red pepper, cubed
  • 4 chicken fillets, cubed
  • 1 packet vegetable stock powder from
  • 1 packet instant noodles
  • a few drops Angostura Bitters

Throw everything into the pot except the mushrooms, pepper, chicken and noodles. Bring to a boil, then reduce heat to medium for about 5 minutes. Add the chicken and cook for another 5 minutes. Add in the mushrooms and pepper and reduce to a simmer for about 20 minutes. Add in noodles and cook for an additional 3 minutes.

Serves 4

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to Stumbleupon


One Comment

  1. limeandlemon
    Posted January 18, 2009 at 7:01 am | Permalink

    This sounds really delicious … Laila ..

%d bloggers like this: