Category Archives: Soups

thai chicken noodle soup

CSC_0233 adjusted- thai chicken noodle soup

This soup features three flavors that define Thai cuisine, coconut, chili, and lime.

  • Prep time: 25-30 minutes
  • Serves: 4.
  • Calories: 342. Sodium: 2,760 mg. Dietary fiber: 4.2 g. Total fat: 17.1 g. Total carbs: 27.4 g. Protein: 25.1 g.

Ingredients:

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½ cup zucchini noodles, spaghetti cut
2 boneless, skinless chicken breasts cut into bite-size pieces
5 cups chicken broth
1 cup coconut milk (can use low-fat)
2 jalapeno peppers, seeded and chopped finely
2 large cloves garlic, chopped
1 ½ inch piece ginger root, grated
1 Tbsp. lime zest
¼ cup fresh lime juice
4 Tbsp. fish sauce (I use Red Boat)
2 cups shiitake mushrooms, sliced
2 cups baby spinach leaves
2 Tbsp. chopped cilantro

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Instructions:

  1. Combine the chicken broth, jalapeno, garlic, ginger, lime juice and zest and 3 Tbsp. fish sauce in a medium sauce pan and bring to a simmer.
  2. Add the noodles and cook for one minute or until tender. Use tongs to remove the noodles. Place in a bowl and cover to keep warm.
  3. Add the mushrooms to the simmering broth. Simmer for another four minutes, then add the chicken and the coconut milk.
  4. Continue to simmer until the chicken is cooked through.
  5. Add the spinach and stir until the leaves get limp, then add the chopped cilantro and remaining tablespoon of fish sauce.
  6. Divide the cooked noodles into four bowls and pour the soup over the noodles.

tunisian noodle soup

CSC_0237 adjusted- tunisian noodle soup CSC_0239 adjusted- tunisian noodle soup

This spicy noodle soup is a vegetarian African variation of the ubiquitous chicken noodle soup.

  • Prep time: 25-30 minutes
  • Serves: 4-6.
  • Calories: 181. Sodium: 184 mg. Dietary fiber: 2.9 g. Total fat: 10 g. Total carbs: 20.7 g. Protein: 4.7 g.

Ingredients:

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2 cups zucchini noodles, spaghetti cut
2 quarts vegetable stock (or chicken stock)
1 pound Swiss chard, chopped coarsely (stems, ribs, and eaves)
1 large red onion, chopped
3 large garlic cloves, minced
4 Tbsp. olive oil (or coconut oil)
2 Tbsp. tomato paste
2 Tbsp. hot pepper sauce
1 Tbsp. fresh lemon juice

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Method:

  1. Bring the stock to a boil in a stockpot. Add the chard and cook until the chard is wilted.
  2. Stir in the tomato paste, oil, hot pepper sauce, garlic, and onion. Return to a boil and then reduce to a simmer.
  3. Simmer for 5-10 minutes, then add the noodles. Cook for about 1 minute, or until they are tender.

mexican chicken noodle soup

CSC_0241 adjusted- mexican chicken noodle soup

Our first post for the New Year! What’s better than a nice hot soup when the weather cools down? This spicy, tomato-based soup is another international variation of chicken noodle soup. Blast away your runny nose with this healthy dose of sunny Mexico :)

  • Prep time: 25-30 minutes
  • Serves: 6.
  • Calories: 476. Sodium: 1,300 mg. Dietary fiber: 2.1 g. Total fat: 26.9 g. Total carbs: 47.5 g. Protein: 21.4 g.

Ingredients:

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2 cups zucchini noodles, spaghetti circles cut
6 cups chicken stock
2 14-oz. cans roasted tomatoes
4 boneless, skinless chicken breasts
5 large garlic cloves, minced
1 yellow onion, chopped
1 large bunch cilantro, chopped (approximately 1 cup)
1 jalapeno pepper, seeded and minced
2 medium carrots, chopped into “coins”
Juice of 2 limes
2 Tbsp. olive oil
1 tsp. cumin
1 tsp. turmeric
1 tsp. black pepper
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Instructions:

  1. In a large stock pot, heat the onion, carrots, and garlic in the oil until the onions are translucent.
  2. Add the canned tomatoes (juice and all), the chicken stock and the chicken pieces. Bring to a boil and cook until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
  3. Reduce to a simmer and cover. When the chicken is cool, shred it and return it to the pot.
  4. Add the noodles, the spices, and the line juice. Continue to simmer for another 30 seconds, then remove from heat.
  5. Serve hot with fresh cilantro garnish!