Monday, March 3, 2014

Ginger Chicken Rice Noodle Soup

I've been trying to eat better and it has also been icebox cold outside in Maryland for far too long now. Enter this chicken soup recipe. I used it to make 2 large servings of soup because the calories were pretty minimal - it was pretty filling and delicious.
yield: 2 servings

for stock
chicken bones from one chicken (I used the bones from a rotisserie chicken, as well as the meat)
4C cold water
1 3-4" piece of ginger, peeled and sliced
1 bunch of green onions
handful of cilantro

for soup
4oz thin rice noodles
2C shredded chicken
2C baby spinach
2C mushrooms (I used a mushroom medley from Wegmans)
salt to taste
black pepper to taste

  1. for stock: Put chicken bones in a pot and cover (just barely) with water.
  2. Bring to a boil and it at high heat for 5 minutes to boil out any yuck.
  3. Rinse off the bones and give the pot a good rinse.
  4. Fill the pot with cold water.
  5. Add rinsed off bones, ginger, green onions, and cilantro.
  6. Bring to a boil and reduce to a bubbly simmer.
  7. Let stock simmer for up to 2 hours.
  8. for soup: Strain out the solids.
  9. Return stock to pot, salt and pepper stock to taste.
  10. Add spinach, mushrooms, chicken, and rice noodles to pot.
  11. Cover and let steam for 5 minutes.
  12. Enjoy!

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