This is what I make when I'm sick (like I am right now >_<). The ingredients are all designed to help your body fight off illness. Well, except the noodles. I just like noodles. Yes, there is a lot of garlic in this soup. But you're not going to be making out with anyone when you're sick, are you? (Are you? @.@ You shouldn't.)
It's delicious enough that it's well worth making when you're not under the weather, as well.
You can add other veggies to this base soup if you like - this is just the version I prefer.
Serves 4. (Makes about 6 cups)
Ingredients:
- 2 cans chicken broth
- 1 cooked chicken breast, chopped
- 1 can (14 1/2 oz.) diced tomatoes - or 2 roma tomatoes, diced
- 3 large garlic cloves, minced
- 1 medium carrot, peeled and grated
- one 1 inch (1/2 oz) piece of fresh ginger, peeled, and julienned
- one handful uncooked egg noodles
- 1/4 cup orange juice
- 1 tbsp fresh lime juice
- 1/8 to 1/2 tsp Tabasco sauce, to taste
- 1/2 tsp salt, or more to taste
- 2 tsp sugar (optional)
Directions:
In a large saucepan, combine the chicken broth, chopped chicken, tomatoes with juice, chopped garlic, carrot, and ginger over medium high heat and simmer for 10 minutes.
Stir in the egg noodles, orange juice, lime juice, and Tabasco, beginning with 1/8 tsp and adding more to taste. (I like a good 1/2 tsp.) Cover and let steep for 30 minutes. Taste and adjust the seasoning with the salt, sugar, and Tabasco.
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