Chicken Soup For The Soul

Chicken Soup

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

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