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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.
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Stir in egg noodles and simmer a few minutes until el dente (just tender).
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Add lemon peel, fresh lemon juice, low sodium soy sauce, minced parsley and honey. Taste and adjust seasoning.
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Serve garnished with a sprig of fresh parsley and/or lemon wedge if you wish.
Recipes
East Meets West Fusion Chicken Noodle Soup
This traditional chicken noodle soup gets an Asian kick with the use of hot pepper flakes, soy sauce and a hint of honey.
Ingredients
- Serves: 8
- Prep Time:
- Cook Time:
- 2 quarts chicken broth, home-made
- 2 cups (500 mL) roasted chicken, chopped
- 1 cup (250 mL) onion, finely minced
- 3 garlic cloves, finely minced
- 1/2 tsp (2.5 mL) chili pepper, red, hot, flakes
- 1 tsp (5 mL) basil, dried
- 1 cup (250 mL) peas, green, frozen
- 1 cup (250 mL) turnip or rutabaga, cut into small chunks
- 1 cup (250 mL) celery, sliced
- 1 cup (250 mL) egg noodles, fine
- 1 tsp (5 mL) lemon peel or zest, fine
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) soy sauce, low sodium (e.g., Lite Tamari)
- 1/2 cup (125 mL) fresh parsley, minced
- 1 tsp (5 mL) honey (to taste)
