Spicy Chicken Noodle Soup Recipe

I used to scoff when I saw the pre-cut vegetables in the produce department at the grocery store. Who are these lazy people that can’t cut their own vegetables?
I’m not proud of this, but I’m now one of those people. Not only did I buy my vegetables pre-cut this week, I bought them frozen. For the last few months I’ve been bringing home fresh food but leaving it to rot in our fridge. I keep planning to fix myself proper meals, but when the time comes I end up with take-out or toast with peanut butter. I just haven’t been inspired to cook lately and my good intentions are getting costly.

Tonight forced myself to make something that resembled an actual meal. To ease myself back into the kitchen I started with a very simple culinary project, a spicy Asian soup. By using frozen vegetables and other pre-made ingredients, my soup has the illusion of being homemade but actually only took 10 minutes to make from start to finish. Beat that Rachel Ray!

Spicy Chicken Noodle Soup (for really lazy cooks)

3 Cups Frozen Mixed Vegetables
1 Cup Cooked Chicken (chopped into bite sized pieces)
1 Ounce Vermicelli Noodles
1 Carton Low Sodium Chicken Broth
1/4 Cup Tamari
2 Tbsp Lime Juice
1 Tbsp Hot Sauce (or to taste)
1 Tbsp Cilantro Paste
1 Tbsp Ginger

Combine chicken broth, tamari, chili sauce, lime juice, cilanto paste and bring to a boil. Add chicken and vegetables, then continue cooking for another 3 minutes. Finally, add vermicelli and cook for one more minute.


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