Chicken Soup For The Soul

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.

Now, this was completely improvised with what I had, so the recipe is fully adaptable. Here's how I put it together.

• 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.

Serves 4