Saturday, February 07, 2009

chicken soup with ginger

Well, looking back at my recipes, I see that this is the 2nd soup recipe I've posted. I love the Chicken Torilla soup, but this one is just as tastey especially if you're feeling a bit sniffly or achey (or a combo of the two!). I made this the other day and it's very simple, and doesn't take much time to make (two pluses, in my book). Anyway, it calls for powdered (or ground) ginger, but I like to add puréed ginger for a little extra ZING.

4 boneless, skinless chicken breasts (about 2 lbs)
2 TB vegetable oil
2 medium onions, minced (sweet onions are yummy to use here)
4 garlic cloves, minced
1/2 - 1 1/2 tsp cayenne pepper
1 tsp powdered ginger (this is where i add a tsp or more of puréed ginger)
8 cups water
1-2 TB chicken soup base
3/4 lb extra wide egg noodles
2 scallions, chopped

Cut the chicken into 3/4 inch cubes. In a large, heavy pot or soup kettle, heat the oil over medium-high heat. When the oil is hot, add the chicken and cook for 4-5 minutes, stirring regularly. Add the onion and garlic. Cook for 5 minutes and add the cayenne pepper and ginger. Adding the full amount of cayenne will make the soup fairly hot; if you're unsure, start with the smaller amount and adjust upward to taste toward the end of cooking. (Next time I make this, I'll probably put 1 tsp in and put Sriracha on the table so folks could make it as hot as they want!) Stir constantly for about a minute for about a minute, and then add the water and chicken soup base. Let everything come to a slow boil and then reduce heat to low, cover, and simmer for 20 minutes.

Bring a separate pot of water for the noodles to boil, add noodles and cook for 1 minute less than the recommended cooking time on the bag. Drain the noodles and add to the pot of soup, turn off the soup, let stand 5 minutes and serve. Top each bowl with a sprinkling of chopped scallions.

Noodles don't reheat very well. So, if the soup won't be eaten all at once, add some cooked noodles to each bowl, top with soup, let stand a few minutes for the noodles to absorb the chicken flavor, and keep the rest of the noodles in a covered container in the fridge to add to the reheated soup the next day. Or, just cook some more noodles.

This recipe, as is, doesn't have any veggies in it but the next time we make it we thought we'd add some chopped celery and julienned carrots for some extra yum! Thanks to Jake's mom for passing this recipe onto us!


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