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!