Asian-style Quick Chicken Noodle Soup

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Soccer is a very big deal in our house, and so the end of summer is heralded with great joy in anticipation of the soccer season.  The games really are fun to  watch, but for Wal and me, the soccer season also represents long treks out to the middle of nowhere at the crack of dawn on freezing cold winter mornings, and multiple training sessions each week, running well into the evening.  This means that several nights per week I need to come up with a warm healthy and filling meal very quickly to feed our cold ravenous soccer player and team manager Wal. 

 

 

This recipe is very quick but extremely healthy and satisfying.  It works best with a homemade chicken stock, but store bought will still give a good result. I have fed this soup to kids that don’t eat vegetables, and who gag at the mention of cottage cheese, and they have eaten every bite!

Recipe

  • 2 large chicken thighs, chopped
  • 1 onion, finely cubed
  • 2 T peanut oil
  • 1 T sesame oil
  • 3 T soy sauce
  • 1 T freshly grated ginger
  • 2 stalks celery, finely chopped
  • 1 large zucchini, cut into small cubes
  • 4 c chicken stock
  • salt and pepper to taste
  • generous handful fresh spinach
  • generous handful fresh flat leaf parsley
  • chinese egg (or rice) noodles and cottage cheese to serve

Saute chicken, onion and celery in oils and soy sauce.  Add ginger. Add a little stock if needed. Cook for 5 minutes, stirring frequently.  Add remaining stock and zucchini, and season to taste. Add water if more liquid is required. Cook for 15-20 minutes. While soup is cooking boil water for noodles and cook until just tender. When noodles are close to cooked, add spinach and parsley to soup, put a lid on the pot and turn the heat off.  When noodles are ready, serve with the soup, adding a tablespoon of cottage cheese to the bowl before ladelling in the soup.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

4 responses »

  1. Perfect! You read my mind. I’ve just been on the lookout for a quick easy yummy chicken noodle soup – that isn’t 2-minute noodles. I’ll let you know how it goes down!

      • Made this again tonight, I love it. Everyone ate it and really enjoyed it this time. First time I made it it didn’t turn out so well, but I used olive oil (and a strong olive oil at that) and had no soysauce or ginger either, it was a little bland without these.

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