I think I'd forgotten how easy and fast soup can be.
There were a bunch of vegetables in the fridge that needed to be used up, and with those and a few pantry items, I whipped up this Chicken Vegetable Noodle Soup. Perfect for the cold, cold weather we've been having.
- 5 c. water
- 2 cloves garlic
- 1 large potato, cut into small cubes
- about 2/3 c. sliced onion
- 1 bay leaf
- 1 sprig thyme
- small chunk of ginger
- 2 sliced mushrooms
- 1/4 spanish chorizo
- 1/2 head broccoli, cut into florets, with stems cut to similar size
- 1 piece dried porcini
- 1/4 red pepper, cubed
- 4 chicken fillets, cubed
- 1 packet vegetable stock powder from
- 1 packet instant noodles
- a few drops Angostura Bitters
Throw everything into the pot except the mushrooms, pepper, chicken and noodles. Bring to a boil, then reduce heat to medium for about 5 minutes. Add the chicken and cook for another 5 minutes. Add in the mushrooms and pepper and reduce to a simmer for about 20 minutes. Add in noodles and cook for an additional 3 minutes.