I found this recipe also in the latest Penzey Spices catalog, but adjusted it for our taste. Hope you like it too! My additions are in bold.
4 boneless/skinless chicken breast (about 2-2.5 lbs) cubed
2 T vegetable oil
2 medium onions, minced
4 garlic cloves, minced
1/2 - 1 1/2 tsp. cayenne pepper
1 t powdered ginger
1 T freshly grated ginger
slices of ginger root, about 4
1-2 kefir lime leaves (Thanks, David C.!)
8 cups water
3 T chicken soup base (I use Organic Better than Bouillon chicken base)
3/4 lb extra wide egg noodles (I used Harrington's Amish Style Hand Made Egg Noodles*)
2 scallions
(You could also add coconut milk and gangala root to this recipe and it'd be even better!!)
Brown chicken pieces in very hot oil in large kettle, 4-5 minutes. Add minced onions and minced garlic and brown a bit more. Now add everything else (except the noodles and scallions!) and bring to a boil. Reduce and simmer for about half hour. Before serving, boil the noodles separately in chicken stock. Put hot noodles in bowl, top with chicken soup, garnish with green onions. Oh yeah, remove the lime leaves and the slices of ginger before serving! ENJOY!!! We had this with a good crunchy crust sour dough and a green salad with dried cranberries, goat cheese, almonds, and maple syrup dressing. It really hit the spot, especially for the kids who had been ice skating in below freezing temps for a few hours!
*Next time I make it, I'll use rice noodles instead. The egg noodles seemed a bit heavy for this light soup.
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