Well, D. isn’t feeling well, so I figured I’d get some sort of brothy soup into him today. I didn’t get to the grocery store yet, so this one was made with ingredients on-hand. That also means that I cubed up some chicken breasts that weren’t completely thawed yet, but actually, it made it easier to cut them that way. Had I made it to the store, I would have added bok choy to this soup, but alas. It turned out okay… I wasn’t particularly in the mood for it, but I knew it would be good for D. to have.
- 1 Tbsp or so Olive Oil
- 1/2-lb. Chicken Breasts, cubed
- 1 Tbsp Garlic, minced
- 1 tsp Ginger, finely chopped
- 3/4 cup Carrots, chopped
- 1/2 cup Red Onion, chopped
- 3/4 cup Mushrooms, sliced
- 1/3 cup Green Onions, chopped
- 2 cups Stock
- 1-1/2 cups Water
- 1/4 tsp Red Pepper Flakes
- 1/2 pkg. Rice Sticks (Rice Noodles)
- Sesame Oil
1. In a soup pot, cook garlic and ginger in olive oil for approx. 3 minutes over medium-high heat. Add carrots, red onion and mushrooms, cooking for 5-7 minutes. Add green onions and cook one minute. Add stock, water and red pepper flakes, stir and bring to a boil. Once boiling, add rice stick noodles and lower heat. Simmer for 10 minutes.
2. In a separate pan, cook cubed chicken in sesame oil. Once chicken has cooked, add to soup pot, stir and serve.
I probably should have cooked the chicken with half of the ginger and garlic, to give it a bit more flavor. I also should have broken the rice noodles by hand before adding them into the soup. I ended up scooping the noodles with a wooden spoon and cutting them with a knife after they had softened. That still worked well enough. It was a good enough soup, and hopefully good for what is ailing D…
These are the veggies before adding the broth and water… I think they look colorful and bright.