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!
- 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.