One of the things that I really enjoy doing is cooking. I'll spend a whole day in the kitchen prepping and cooking dinner for the sheer joy of the process. Soups are something that I've always enjoyed making and lately I've begun testing out some new recipes.
It's rainy out, it's chilly, and what's the one soup that warms the soul on a wintery day?That's right! Chicken Noodle soup! I got a huge craving for it today and really wanted to spend the afternoon in the kitchen crafting the most delicious chicken noodle soup ever....but....I had work to do and to top it off, I was starving. So I whipped myself up a quick batch, cutting EVERY corner there was to cut and.....it was DELICIOUS! So much so, that I decided to share it here. Enjoy this quick (it took me 15 min to make) Thai-influenced chicken noodle soup. Stay warm!
Thai-ish Chicken Noodle Soup
Into a sauce pot combine and bring to a boil the following:
- 6c water
- 1 can chicken stock
- Grated ginger (amount depends on your love of ginger)
- A dash of garlic salt
- Generous twist of cracked pepper
- 3/4 - 1/2 c lemon juice (more or less depending on your taste for tart)
- A squirt of sriracha sauce (optional for those that don't like a little extra heat)
To the boiling pot add half a bag of egg noodles, a can of shredded chicken, and a small can of sliced mushrooms. Cook for 8-10 min or until noodles are done. Serve with fresh or dried thyme leaves sprinkled on top. Green onion would be a nice garnish as well and if you want a bit of a crunch add a can of water chestnuts when you toss in the chicken and mushrooms.
Of course you could alway omit the canned goods and go with only the freshest of the fresh, which is what I would have ultimately liked to do, but this was SO easy and SO quick! Give it a try and let me know what you think.