A few months ago — yes, this is how far behind I am on posting recipes — I was chatting with a friend who mentioned that he was planning on making a big batch of Asian chicken soup. After the conversation, I suddenly had the urge to make a pot of Asian chicken soup for myself. I wonder why?
This soup is a great alternative to “regular” chicken soup on days when you’re feeling not so hot, or on days when you need a warm bowl of something to chase away the chill. Ginger and garlic are great immune system boosters, red bell pepper offers a nice dose of Vitamin C, and the red pepper flakes add a spicy kick to clear out the sinuses. And I had to add noodles because, well, chicken noodle soup! If you’re a vegetarian, then you can use vegetable instead of chicken broth and leave out the chicken. Honestly, I could just drink the broth for this soup and be a happy camper.
P.S. A few of you have been asking me if I have a Twitter account. I do have accounts for some of my other projects, but until recently I didn’t have one for Domestifluff. So, if you’re interested in talking food, gluten free baking, or crafty stuff, you can now follow me @domestifluff!
adapted from SELF, March 2001
Notes: The original recipe called for mushrooms and cilantro, neither an ingredient of which I’m fond. I doubled the snap peas to replace the mushrooms, but you can use whatever veggie combo you like. Add prepared noodles just before serving and store separately so they don’t turn to mush. I used a medium width rice noodle, like the type often used in pho.
Ingredients
6 cups chicken broth
1/4 cup liquid aminos (or soy sauce)
1 Tbsp. xylitol (or brown sugar)
1/4 tsp. red pepper flakes (or Asian chili sauce)
2 Tbsp. fresh lime juice
1 inch piece of fresh ginger, peeled and cut into 8 slices
1 clove garlic, minced
1 lb. boneless chicken breasts, cut into long, thin strips (about 2 inches)
3 Tbsp. cornstarch
2 cups snap peas (or snow peas)
1 red bell pepper, cut into long, thin strips
1 tsp. lime zest (about 1 lime)
8 oz. rice noodles, prepared according to package directions
Instructions
1. In a soup pot, combine broth, aminos (or soy sauce), sweetener, red pepper flakes, lime juice, ginger, and garlic. Bring to a boil and cook for 5 minutes.
2. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken to the broth mixture and simmer for 15 minutes. Remove the pot from the heat and stir in the snap peas, red bell pepper, and lime zest. Add noodles just before serving.
Posted in Food, Gluten Free, Soups | 1 Comment »
Wow! Yummy chicken noodle soup recipe. I love veggies so much. Thanks!
posted: April 2nd, 2010 at 2:01 pm