Wednesday, January 17, 2007

Chicken Vegetable Noodle Soup

Dinner last night was chicken noodle soup with the side dish being spinach stir fry.

A nice hot n spicy soup on winter nights just warms the soul... I am a total soup person and love soups in most forms... vege, chunky, creamy :)

The chicken noodle soup is so quick to make and tastes awesome. You can use any veges you have on hand like green/red/yellow bell pepper, mushrooms, broccoli, carrots, zuchini, and even some tofu if you have some.

1 tbsp chopped garlic
1 tbsp chopped ginger
23- green chillies, chopped
1 tspn vinegar
1 tspn soya sauce
Mixed veges of your choice (I took carrots, green bell pepper, mushroom, broccoli)
1 cup boiled noodles
Boneless Chicken pieces (optional)
2 cup water or chicken/veg broth
1 sring onion, chopped
Salt & pepper

  • Boil water along with the chicken (I made chicken stock by boiling the chicken with bones and then shredding the flesh), salt & pepper. If you have broth, use broth instead of water directly.
  • After it comes to a boil add the remaining ingredients and bring to a boil.
  • Garnish with chopped spring onions.

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