Dinner Last Night: Ginger Chicken Noodle Soup

It's a lovely day of 100 degrees. Why not have soup? That wasn't quite my thought process yesterday when I made this for dinner, but for some reason it did sound good. And despite the less-than-stellar picture, (it's crying out desperately for a garnish) it was. The recipe was from, wait for it, Rachael Ray's 365: No Repeats and she called it a Ginger Vegetable Chicken Noodle Bowl. Which, from the title, I didn't realize meant soup. Are all noodle bowls soup? Just wondering.

To make this soup, I browned up some chicken breasts (cut into chunks), added garlic, ginger, shredded carrots, salt, pepper, cumin, and an Asian spice-blend (the recipe called for Chinese 5 spice powder, which regrettably, I could not find). Then I added chicken stock, and let it come up to a boil. Next, in went the vermicelli (thin spaghetti), and finally, some scallions. And pretty soon...soup! 


5 comments:

  1. I could eat soup like this all the time! Looks good and I have that recipe book, so I will have to make it. I am so bad about cooking, so thanks for inspiring me to do it more often!

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  2. I could really go for a bowl of that yumminess right now!

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  3. That looks yummy! I love noodles in soup :) I don't know what it is, either, but I totally went for soup at lunch today (it was "only" 86 degrees and I felt a chill!).

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  4. Looks awesome. Love your tablecloth. and: STOP MAKING ME HUNGRY!

    :-)


    must go snack now!

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