Chicken Soup with Thai noodles
2 halves chicken breast
2 tablespoons olive oil
1 teaspoon minced fresh garlic
4 to 6 cups organic chicken stock or broth
2 stalks celery, sliced into 1/2-inch pieces
1/2 teaspoon ground pepper
1/2 teaspoon of seasoned salt
1/4 cup chopped onion
1/4 cup chopped carrots
1/2 cup of frozen peas
1/4 cup fresh parsley leaves
1/4 cup fresh thyme
1 teaspoon of Better than Bouillon chicken base
1box -1/2 pound wide dried Thai Kitchen brown rice noodles
Sriracha sauce to taste
Heat oil in large skillet on medium heat.
(or like what I’m using a pressure cooker for quick cooking )
Add garlic; stir fry until golden.
Add chopped onion, carrots & celery
then stir fry for about 10 minutes.
(They will finish cooking in the pressure cooker)
While the vegetables are cooking prepare herbs & chicken….
I buy free–range organic chicken !!!!
Choose Free range chickens because they live on natural diets and their lives are free of stress because they are able to roam, follow their instincts and live as nature intended. Commercial chickens are raised in factories, or “chicken plants” where they are kept in cramped quarters. The chickens in some plants can be packed so tightly next to each other that they are unable to move around. This in turn produces stress in the bird. Stress can lead to disease and even bad tasting meat! The growth of some chickens is stunted because of the cramped conditions – and then they are given hormones to make them fat. If you want high quality chicken that is disease free and raised in humane conditions, you should purchase free range chicken.
Choose Organic chickens simply because it is free of hormones and antibiotics.
Wash the chicken thoroughly .
Seasoned each chicken breast
with a one-half teaspoon of seasoned salt
& makes sure you seasoned both sides ….
I’m using fresh herbs from my garden ….
That should be enough ….
Then pull apart the thyme from the stems
Then chop both herbs together ….
Place the chicken breasts on top of the vegetables
Season with ground pepper …..
Add the 2 cups of stock.
Add enough stock to cover the chicken.
Cover & Bring to a med-high boil.
Cook until the carrots are just cooked through
(about 5 to 10 minutes).
Once chicken is cooked , remove and set aside to cool ….
Add the fresh parsley & thyme to the broth ….
Separate chicken meat from skin and bones;
Chop chicken into small pieces
Add the chopped chicken to the chicken stock
Add remaining 4 cups of chicken stock.
Reduce heat to low.
Add 1 teaspoon of Better than Bouillon
chicken base to the chicken stock.
Gives the soup some extra flavor ….
& stir until the chicken base
is disolved and mixed thoroughly .
Add the frozen peas…
Simmer until heated through.
Prepare rice noodle in separate pot.
This does not look like much ……as the water boils ….
The noodles separate …..
They literately only need to come to a boil and they are done.
Drain & Place the Thai noodle in soup bowls…
Ladle chicken soup into bowls.
Check seasonings (you will likely need to add more salt)
and adjust to taste.
I like heat so I top mine with some Sriracha sauce.
Oh so good !
You will have left overs with this recipe …….so……
I also make a pot of steamed rice so I can freeze
Chicken & Rice soup for another meal.
This recipe is great to make on a rainy day or …….
If your feeling a little sick my friends ,
both of these soups recipes should
have you feeling better in no time !