Tag Archives: noodles

Chicken Noodle Soup

chickensoupBefore I even had a chance to think about getting a flu shot-WHAM! I got hit with cold season cooties and they took me down. I spent one day in a medicated haze under the covers but still had to pull myself up and function as a mom later in the day because I had no backup-no sick days exist for the mommy. Days like that make me wistful for another era when kids were more free-range; they got themselves to and from school with no parental escorts. As a kid I walked to kindergarten alone or with a neighbor and we played in the streets after school. I though of this with a heavy sign as I lined up to sign my son out of school while trying not to breathe too heavily on anyone lest my germs go flying.

 When you feel terrible and have no energy to cook (or stand), you need a simple food solution. So now I find myself continuing what appears to be a series of posts about food in a bowl. No cold-catching  blog-writer should forget to post their chicken soup recipe.

I am a firm believer that sick food should not be complicated so I used what I had on hand to make this staple of comfort. There was some leftover chicken from the night before which I threw into the pot along with some fresh dill that I happened to have (but other dried herbs will do just fine like oregano or thyme.) If you have other vegetables in your fridge that need to be used up this is a good place to throw them in, like celery or peppers. And speaking of peppers, if you are someone who likes spicy foods as a cold remedy, try adding some hot sauce to your bowl of soup right before you dig in. I like to keep Sriracha Sauce in my house to spice up meals as needed.

If you have to go gluten-free you can use brown rice pasta as a substitute for regular pasta.

  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, pressed (or minced)
  • 4 cups chicken broth
  • 1 cup water
  • 2 carrots peeled and sliced into rounds
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tbsp dill (dried or fresh)
  • 1 cup uncooked curly pasta

Heat the olive oil in a soup pot over low heat, add the onion and saute for 3 minutes, add the garlic and saute for 7 more minutes or until onion is soft. Add broth, water, carrots and herbs. Bring to a boil then reduce the heat to low and let simmer for 30 minutes. Add the pasta and simmer for 15 minutes longer. Remove bay leaf before serving. Add hot sauce after serving as needed.


Pork with tofu & coconut

Looking for a satisfying meal without dairy or wheat? Here it is! Bonus: this can be made (mostly) in one pan. Don’t be intimidated by the long list of ingredients, they’re mostly herbs and spices. This meal is easily converted to a vegetarian dish by leaving out the pork and doubling the tofu.

Vermicelli style noodles hold up best here.  They are thicker and work well to carry the heavier coconut milk-based sauce. You can find rice noodles like this in the section of your grocery store that contains the organic and gluten-free packaged products.

pork tofu coconut

Serves 4 and makes for great leftovers

2 oz unsalted cashews

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp hot chilli powder (optional)

1 inch pc fresh root ginger, peeled and chopped/1 tbsp ground ginger

1 tbsp oyster sauce

4 tbsp peanut oil

14 oz coconut milk

6 oz rice noodles-vermicelli style

1 lb pork tenderloin, thinly sliced

1 bunch green onions, trimmed and thinly sliced

3 tomatoes, roughly chopped

3 oz/half a block tofu drained and diced

2 tbsp freshly chopped cilantro

2 tbsp freshly chopped mint

salt & pepper

MAKE AHEAD: put the cashews, coriander, cumin, chilli powder, ginger and oyster sauce in a food processor or blender until well ground. Heat a wok or large frying pan, add 2 tbsp of peanut oil and stir-fry the nut mixture for 1 minute. Add the coconut milk, bring to a boil and simmer for 1 minute. Pour into a small jug and set aside.

Place your rice noodles in a bowl and cover with boiling water. Let stand for 5 minutes or half the amount of time the package direction for cooking. Stir to make sure none are stuck together. Drain thoroughly and set aside.

Reheat the wok, add 2 tbsp of oil. Add the pork and stir fry for 5 minutes or until browned all over. Add the green onions and stir-fry for 2 more minutes.

Add tomatoes, tofu, noodles, coconut mixture and stir fry for another 2 minutes or until heated through. Be careful not to break up the tofu. Add salt & pepper, top with fresh herbs. Serve.