10.05.2009

soup's on

what's better than a crisp fall day that involves soup? not much that i can think of. i was happy to join in the soup swap happenings over at turkey cookies today. if you like soup, you should really check jessica's blog out. you'll find lots of very nice people sharing their favorite soups.
i made a new soup today, based on one that i had bought for lunch one day a few months ago. it was so good, and after looking for a recipe on-line, i realized i'd have to just make it up. i think it turned out excellently so here's my contribution to the soup swap:

Asian Chicken Noodle Soup

1 TBSP Vegetable Oil
2 Chicken Breasts, cut into slivers or cubes
1 large carrot, diced
1 celery stalk, diced
1 TBSP minced garlic
1 TBSP finely grated ginger
4 Cups Chicken broth
3 Cups water
8oz Sliced muchrooms (white, button or shitake)
1/2 package of egg noodles
1 tsp salt
1/2 tsp pepper
juice of 1 lime
2 scallions chopped
1 can of baby corn, cut into pieces
1/4 cup chopped cilantro

Heat oil in a large pot and cook chicken until lightly golden. Remove chicken from pan and set aside. Discard any juices and saute the carrot and celery until soft.

Add the garlic and ginger and cook for about 2 minutes.

Add the broth and water to the pot, add the mushrooms and put the cooked chicken back in the pot. Bring to a boil and add the noodles. Reduce heat and simmer until noodles are done.

Remove from heat and add the scallions, lime and cilantro. Season with more salt and pepper to taste.

I hope you like it as much as we did.

2 comments:

Wendy said...

Mmmmmm! I LOVE this soup! There's nothing like a bit of ginger and garlic to warm you up all the way! Thanks for the recipe :)

Jessica said...

I love asian-inspired meals--this soup looks like a winner!! Thank you for sharing!