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| image courtesy of Taste of H*me website |
My word of the year is THRIVE and one way I thrive is by trying one new recipe every couple weeks. Here's the one I tried the days after Christmas. It's healthful, super easy, and if you eat meat, you can bake some chicken on the side, cut it up and add it to your bowl. We all thought this soup was very flavorful.
GINGER NOODLE SOUP
2 medium carrots, peeled then shredded
3 Tbl of veggie broth
(original recipe calls for chicken broth)
2 Tbl r ice vinegar
1 Tbls reduced-sodium soy sauce
2-3 tsp of minced fresh gingerroot or 1 Tbls ground ginger
1/4 tsp black cracked pepper
6 c reduced sodium veggie broth
(original recipe calls for chicken broth)
1 c. water
2 c. fresh snow peas, halved
(or 1 c. frozen peas)
2 oz of uncooked angel hair pasta, broken into thirds
- In a large stock-pot, combine the first 8 ingredients and simmer on medium to low heat for about 10 minutes. (If using a slow cooker, cook on low, all the ingredients, for 3-4 hours)
- Meanwhile, if you're adding chicken to the soup, bake 1-2 boneless, skinless chicken breasts after rubbing cracked black pepper and a dash of salt over them. Cook for 30 minutes. Set aside in a covered bowl.
- Stir in the snow peas and pasta. Cover, and cook on low or until pasta is tender (about 30 minutes).
- Place in soup bowls and add chicken if you desire meat.
I baked multi-grain rolls as a side.
ENJOY!!
3 comments:
This looks so good! I looks a bit Asian so my family would love it! Charly's favorite kind of food is Asian. Going to put the ingredients on my shopping list and give it a try! Thanks!
Ok so call me dumb but why do they have 3 Tbsp of veggie broth listed separately from the 6 c of veggie broth but asks to combine the first 8 ingredients? Both of which are in the first 8? What am I misunderstanding?
This does sound delicious and I will try it tonight. We've been on a ginger kick lately.
Yum! I’m not a big soup fan because I like thicker stuff like stews but this looks good
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