Entries in Chicken (7)
This soup will heal whatever happens to be ailing you. I should know. I've been trying to battle some form of cold for the last 2 weeks. Ugh! Make it go away. All I want to eat is soup and this one takes the cake.
It's a light and healthy meal that takes chicken noodle soup to a whole new level.
It starts by sautéing fresh ginger, garlic, green onions and red pepper flakes in olive oil (you could take this recipe another step further by using coconut oil instead). Just the scent of this cooking on the stove top is enough to be medicinal. It will clear your head...It will also make your mouth water. You can use as little or as much red pepper flakes as you like. I like my spice so I add somewhere between 1/4 to a 1/2 tsp. If you don't like spice then keep it tame with an 1/8 tsp.
Cilantro is stirred in right at the end to give the soup a burst of fresh light flavour that really brightens things up.
Last but not least, I used whole wheat egg noodles, which is what you see in the photos, but you can use any type of noodle you like. For a gluten free option substitute rice noodles or rice vermicelli. Be sure to add them with the snow peas at the end watch them carefully to avoid noodle mush. Vermicelli noodles will cook through in just a few minutes.
This soup also boasts a whopping 103% of you daily intake of vitamin A and 40% for vitamin C.
Time to feed my cold.
Asian Carrot and Mushroom Noodle Soup Gluten free option | Serves 4
- 1 tsp olive oil (or coconut oil)
- 3 cloves garlic, minced
- 1 1/2 tbsp minced fresh ginger root
- 3 green onions, chopped
- 1/8-1/4 tsp red pepper flakes (depending how hot you like it)
- 1 cup sliced mushrooms
- 1 cup thinly sliced carrots
- 2 cups each no-sodium added chicken broth and water
- 1 tbsp fresh lemon juice
- 2 tsp each of low-sodium soy sauce (or tamari if GF) and sesame oil
- 2 oz whole wheat egg noodles (or rice noodles if GF)
- 6 oz /1 large boneless skinless chicken breast, cut into small chunks
- 1 cup snow peas, trimmed and halved
- 1/4 cup chopped fresh cilantro
- In a large stock pot, heat oil over medium heat; cook garlic, ginger, onions and red pepper flakes, stirring, for 1-2 minutes.
- Add mushrooms and carrots; cook, stirring, for about 5 minutes or until moisture from the mushrooms evaporates and deglazes the bottom of the pan.
- Add chicken broth, water, lemon juice, soy sauce and sesame oil; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
- Stir in noodles and chicken and bring back to a boil. Reduce heat and simmer for 5 minutes. Add snow peas and cook for 2 minutes. Remove from heat and stir in cilantro.
- If using rice noodles, add them in when you add the snow peas and monitor the noodles closely for doneness. They should only take a few minutes to cook.
Serving Size: about 1 cup Calories: 206 Fat: 7g Saturated Fat: 1.7g Cholesterol: 45mg Sodium: 245mg Carbohydrates: 16.8g Sugar: 3.5g Fiber: 3.2g Protein: 18g Vitamin A: 103% Vitamin C: 40%
Say hello to your not-so-stereotypical healthy Thursday night dinner.
I suppose it doesn't have to Thursday but seeing as it is...Here is something that's way more exciting than the same old chicken and rice with vegetables for dinner.
This is chicken dish that I would make any day of the week. It's full of flavour, healthy clean ingredients, and comes together in a flash. I would even serve this to company it's that tasty.
If you want to speed up the process even more you have the chicken marinating the night before. Then all you have to do when you get home is cook. Really, it's the marinade that takes this dish over the top for me. The lime juice, lemongrass and chili paste are the real stars. And while white wine vinegar may seem a bit unconventional for Thai cooking, the combination with the lime juice makes the chicken nice and tender.
Thai-Style Chicken Rice Bowl serves 3
- 1 pound skinless, boneless chicken breast, cubed
- 1 red bell pepper, cut into large chunks
- 1 cup uncooked rice
- 6 large brussels sprouts, chopped
- 3/4 cup chopped leeks (white and light green parts only)
- pinch of salt and pepper
- 1/4 cup shelled pod peas
- 3 tbsp nuts (pistachios, cashews, or hazelnuts)
for the marinade:
- 1/4 cup white wine vinegar
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil
- 1 tsp chili paste (such as sambal oelek)
- 1 tsp minced garlic
- 1/4 tsp dried lemongrass
- Combine white wine vinegar, honey, lime juice, olive oil, chili paste, garlic, and lemongrass in a large bowl. Add chicken; cover with saran wrap and marinate in refrigerator for at least 30 minutes.
- Toss together zucchini, sprouts, and leeks with a pinch of salt + pepper and drizzle with olive oil. Wrap in foil and place on top shelf of pre-heated barbecue for 8-10 minutes. Be careful not to burn the veggies.
- Prepare rice according to directions.
- Remove chicken from bowl. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary. Alternate threading red pepper and chicken cubes onto each skewer until you reach the end. Brush well with marinade.
- Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.
- Mix cooked rice with grilled vegetables + peas.
- Plate rice, sprinkle with nuts and top with chicken skewers.
Boring weeknight meal averted!