Thai Inspired: Chicken Noodle Soup
It is this writer's opinion, that chicken noodle soup may be the most boring soup ever. The noodles are mushy and make me feel as though Im eating glorified baby food. Restaurant chicken noodle soup is worse. Most of the soup you eat in a restaurant comes out of a bag. No one tastes it before serving it and people eat it up and act as though its a 'healthy' alternative to...what exactly?
The truth is, the bagged soup you adore from your favorite chain sandwich shop dressed up in a bread bowl, is the same salt-laden slop you're getting from the local cafeteria, greasy-spoon diner and fancy Italian bistro. They serve you this because you happily devour it at gorged prices and all they had to do was thaw it out.
I'm not sold on this automated cycle-plus, the bagged soup is so salty I struggle to eat much of it. Soup is easy to make and a wonderful one-pot wonder. Plus, this time of year, there are few things that simultaneously satisfy hunger and soothe the soul.
My solution to my personal distaste to chicken noodle soup was the substitution of rice noodles. With some practice and experimentation-I have now redefined my distaste for chicken noodle soup and now only opt for good, homemade chicken noodle soup.
I make this soup every time Levi or I have a cold. Its perfect for clearing a stuffy nose!
Thai Inspired Chicken Noodle Soup
Serves 6-8
3 quarts chicken stock (preferably homemade)
1 cup chopped carrots
1 cup chopped celery
1 small yellow onion-chopped
1/2 package dry thin rice noodles
Fresh cilantro
Fresh green onions
cayenne pepper
salt & pepper
water
In medium saucepan boil 4 cups of water. As that is coming to a boil take a stockpot, add stock, carrots, celery and onion. Cook until stock is slowly boiling and vegetables are tender. Add 1 teaspoon cayenne and taste-adjust to allow for a mild spice. Salt & pepper stock as needed to suit taste.
In separate bowl place dried rice noodles and pour the boiling water over them. Let them sit for 3-5 minutes until tender. Drain.
Take soup bowl, add desired amount of noodles, top off with chicken soup and add chopped green onion and chopped cilantro to soup.
Enjoy!
Thai-Inspired Chicken Noodle Soup
Ingredients
- 3 quarts chicken stock (preferably homemade)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small yellow onion-chopped
- 1/2 package dry thin rice noodles
- Fresh cilantro
- Fresh green onions
- cayenne pepper
- salt & pepper
- water
Instructions
- In medium saucepan bring 4 cups of water to a boil
- As that is coming to a boil take a stockpot, add stock, carrots, celery and onion. Cook until stock is slowly boiling and vegetables are tender. Add 1 teaspoon cayenne and taste-adjust to allow for a mild spice.
- Salt & pepper stock as needed to suit taste.
- In separate bowl place dried rice noodles and pour the boiling water over them. Let them sit for 3-5 minutes until tender. Drain.
- Take soup bowl, add desired amount of noodles, top off with chicken soup and add chopped green onion and chopped cilantro to soup.
