Snow day = soup day

Thai chicken noodle soup

Despite the title of this post, I really don’t want to get into the weather. Yes, the snow and cold this year is ridonkulous, but I’m tired of talking about it, thinking about it and dealing with it. It’s winter…it is what it is.

What I do want to talk about is what this recipe made me think of as soon as I started eating…college. Don’t worry, I’m not getting into anything crazy here – but if you can’t look at a noodle soup (amongst other things) and not be transported back to college –then you didn’t have the same experience that I did. Ahhhhh, the Cup O Noodles. My roommate…scratch that - my best friend, cousin and roommate, Amy and I ate a LOT of these freshman year. So much in fact that I’m beginning to think that the salt I ingested from those noodles that first year had a lot to do with my “freshman 15” weight gain (and suddenly feel slightly better about it). Just thinking back to filling up that hot pot, opening up that lid (just the tiniest amount) and letting those bad boys cook…well, it’s almost enough to bring a tear to my eye!

Where this recipe came fromI pretty much threw together all of the flavors I associate with thai food – a little heat and some sweet. I wouldn’t go so far as to call this “real thai”, but it worked for me.

Making the recipeSoup is great for cooking everything all in one pot. I didn’t have any cilantro or scallions on hand, or I would have added them. I used parsley instead, but I definitely think that the cilantro would have been better. Use whichever you like better…or none at all!

The resultsI loved this. I pulled some pasta and veggies out on a plate for Bodie since he’s not the biggest fan of soup. He loved that he got to have chopped peanuts in his pasta, which made it crunchy (note to self…add chopped peanuts to meals when appropriate). I gave Adela a bowl of soup and she did a really good job with it…until I caught her dumping out the broth on her placemat (Another note to self: don’t take your eyes off Adela during dinner). In the end this one was great and easy for me to have a dinner I loved and be able
to make enough modifications for the kids to eat it without an argument...yeah!

The recipe*Note: I made enough for me and the kids for dinner – which would probably be about 2 adult servings. Increase amounts as needed, but remember it’s soup – put as much “stuff” in there as you like!
2 tbsp olive oil
2 chicken breasts (I used 2 large thin sliced ones), diced
½ cup carrots, cut to the size and shape you like
1 cup sliced mushrooms
3-4 cups chicken stock
2 scallions, chopped (I didn’t have these – but I would have used them)
¼ tsp. Ground ginger
¼ tsp. Chinese five spice powder
Salt and pepper
1 tbsp honey
2 tbsp soy sauce
1 lime
1/3 package of buckwheat sobo noodles or angel hair pasta (My sobo noodle package had 3 bundles, so I used one. Any thin pasta would be fine too)
2 tbsp parsley, chopped (or cilantro)
¼ cup peanuts, chopped
Pinch of crushed red pepper

Heat olive oil in a large saucepan over med heat. Add carrots, and cook for 2 minutes. Meanwhile mix chicken with ginger, Chinese five spice powder, salt and pepper. Add to sauce pan and brown for 5 minutes or so.

Once chicken is mostly brown, add mushrooms. Cook 4-6 minutes more until chicken is cooked through and mushrooms are getting tender. Add honey, soy sauce, lime juice and chicken stock. Stir and turn up heat to high. Once the soup is boiling add sobo noodles/pasta.

Keep at a boil until noodles are cooked through. Add parsley. Serve topped with chopped peanuts and crushed red pepper if desired.