Name: East Meets West Fusion Chicken Noodle Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 Servings
Ingredients: 2 quarts chicken broth, home-made; 2 cups roasted chicken, chopped; 1 cup onion, finely minced; 3 garlic cloves, finely minced; 1/2 tsp chili pepper, red, hot, flakes; 1 tsp basil, dried; 1 cup peas, green, frozen; 1 cup turnip or rutabaga, cut into small chunks; 1 cup celery, sliced; 1 cup egg noodles, fine; 1 tsp lemon peel or zest, fine; 2 tbsp lemon juice; 2 tbsp soy sauce, low sodium (e.g., Lite Tamari); 1/2 cup fresh parsley, minced; 1 tsp honey (to taste)

1

Heat stock in soup pot. Add chopped chicken, minced onion, garlic, chili pepper flakes, basil, peas, turnip and celery. You can substitute 1 Tbsp fresh Thai basil for the dried if you have it. Cover and bring to a boil.

2

Stir in egg noodles and simmer a few minutes until el dente (just tender).

3

Add lemon peel, fresh lemon juice, low sodium soy sauce, minced parsley and honey. Taste and adjust seasoning.

4

Serve garnished with a sprig of fresh parsley and/or lemon wedge if you wish.

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East Meets West Fusion Chicken Noodle Soup

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