aimee

With the Vancouver dampness setting in, I’ve been craving chicken soup.  Sourced some Kelp Noodles on my Thanksgiving trip to Portland.

For this recipe I sauteed some chopped garlic, onion, carrots, celery and mushrooms in some olive oil.  Added about 1 cup chicken stock and 1/2 cup or so water and 1 inch of ginger cut into about 4 pieces, some hot chili flakes and pepper.  Bring to boil and simmer for about 10 min.  I then added a chicken breast, poaching it in the soup stock for about 10 minutes (remove).  Added a handful of kelp noodles,some kale (torn up and stems removed) and a bit of Chinese cabbage.  Simmered for about 10 minutes.  Diced up the chicken and added it back to the soup and simmered for a few more minutes.  Serve.

This entry was posted on Sunday, November 15th, 2009 at 10:42 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.