Curried Chicken Vegetable Noodle Soup
I made soup yesterday, adding stuff by intuition. I'm rather fond of it, so here's the recipe, as much as I can remember it. The ingredients listed are approximate.
This has just a hint of burn to it, and is just the thing if you have a cold. It will definitely get the sinuses moving. And it tastes really nice, too!
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 Tbsp olive oil
1 leek sliced lengthwise and chopped, green end discarded
1/2 Spanish onion, chopped
2 green onions, chopped
2 stalks of celery, chopped
1/4 cup peas
3 cloves of garlic, crushed
1 bay leaf
a pinch of sage
1 Tbsp curry powder
1/4 tsp freshly ground black pepper
1/2 tsp herbes du provence
1/4 tsp dried chili pepper
1/2 tsp Italian seasoning
1/2 tsp season it all (a general all-purpose seasoning with sea salt, chili, black pepper, cumin, etc. in it)
about five or six long hand-made vegetable egg noodles, broken into 1" pieces
- In a frying pan, sauté chicken in the oil until cooked all the way through.
- Dump all ingredients except noodles in a large pot and add water until it just covers everything. Cook on high until boiling.
- Lower heat to let the soup simmer and add noodles. Stir every now and then to make sure noodles don't stick to bottom of pot.
- Simmer until noodles are cooked through.
This has just a hint of burn to it, and is just the thing if you have a cold. It will definitely get the sinuses moving. And it tastes really nice, too!
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 Tbsp olive oil
1 leek sliced lengthwise and chopped, green end discarded
1/2 Spanish onion, chopped
2 green onions, chopped
2 stalks of celery, chopped
1/4 cup peas
3 cloves of garlic, crushed
1 bay leaf
a pinch of sage
1 Tbsp curry powder
1/4 tsp freshly ground black pepper
1/2 tsp herbes du provence
1/4 tsp dried chili pepper
1/2 tsp Italian seasoning
1/2 tsp season it all (a general all-purpose seasoning with sea salt, chili, black pepper, cumin, etc. in it)
about five or six long hand-made vegetable egg noodles, broken into 1" pieces
- In a frying pan, sauté chicken in the oil until cooked all the way through.
- Dump all ingredients except noodles in a large pot and add water until it just covers everything. Cook on high until boiling.
- Lower heat to let the soup simmer and add noodles. Stir every now and then to make sure noodles don't stick to bottom of pot.
- Simmer until noodles are cooked through.