Chicken Rice Noodle Soup
The other night, I was at a loss as to what to eat for dinner. This was exasperated by the fact that I had very little in the fridge to work with besides fresh carrots, celery, onions, and some frozen veggies. I could have stuck to my normal “for lack of a better option” dinner ideas, such as simple poached eggs (thanks to Jenna’s great tutorial), some sort of pasta, or heck, even Trader Joe’s frozen Tikka Masala (it’s quite delicious), but I had been there, done that quite recently.
Easy solution? Homemade soup. If you don’t have many ingredients on hand, but have some carrots, onions, canned beans, and broth, this is another favorite go-to meal of mine. Of course you could always open up a can of pre-bought soup, but I promise you, it really is simple to make at home. Most of the work can be left to the pot and the stove.
So that is exactly what I made. My favorite soups are on the bulkier side with loads of veggies, lentils, or beans. If I’m missing carbs (as I often do), I try to pair it with some fresh bread and cheese or homemade whole-wheat biscuits (will share that recipe sometime in the future!). But tonight I decided to do something different.
Why? Because I saw a box of thin rice noodles sitting in the top of my pantry, which I had bought months and months ago (read: while I was still a college student). I had an ah-ha moment and suddenly knew what to make.
The finished product…(the light was working perfectly for me at this point):
I really just made this on a step-by-step basis, I didn’t really have a set idea in mind when I started cooking, besides the general “I’ll make chicken rice noodle soup” concept. If I’m unsure of a spice or seasoning, I add a small amount of it or go by smell. Usually that’s a safe way to see whether your flavor combinations will work.
It was quite good, but was missing some sort of pizazz, even after I added the red hot pepper flakes. It definitely needs a bit of tweaking to perfect, but was still quite tasty. I definitely think adding some bok choy or frozen shrimp (or tofu) would have definitely bulked this up and added much needed flavor.
On a different note, thank you all for your kind words about my grandfather passing away. You guys are awesome! ♥ More recipes to come later in the week, trust me, you won’t wanna miss this one.
- 3 cups organic, free-range chicken broth (or vegetable)
- extra virgin olive oil
- 1/2 onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1 garlic clove, chopped
- 1 tablespoon soy sauce
- 1 tablespoon oregano
- 1/2 teaspoon dried basil
- 2 ounces Asian rice noodles (Vercimelli style)
- 1/2 cup frozen peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red hot pepper flakes
- Heat oil over medium heat in large saucepan.
- Add chopped celery and carrot and cook for 5 minutes, stirring frequently. Add chopped onion and garlic and cook until soft. Add seasoning. Pour half the chicken broth and simmer over low heat for 15-20 minutes.
- Add rest of broth. Before serving, add frozen peas and stir until defrosted.
- Meanwhile, bring water to a boil in another large saucepan. Remove from heat, add rice noodles and let sit for 8-10 minutes. Drain.
- Ladle broth into serving bowls and add desired amount of cooked rice noodles. Serve hot.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 129 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 5mg Sodium: 1644mg Carbohydrates: 17g Fiber: 4g Sugar: 5g Protein: 5g