It is definitely soup season. Yesterday I felt like I was winning with my version of a Spicy Chicken Pho as I had several appointments and stops before we’d have time to sit down and relax.
(Disclaimer: This is a man's kitchen, and I'm not big on recipe's and measuring cups. Use a little instinct and a lot of trial and error. You have to be connected to the cooking process - it's an art and a feeling - not just a mixture of things. The best thing you will add to this will be your Love.)
Ingredients:
- Free Range Chicken Breast and Thighs - diced
- 1.5 Onions - diced
- 1 large Leek - sliced
- Small bunch of Cilantro - whole with root chopped off
Small bunch of Watercress - whole with root chopped off- Maifun (Thin) or Pad Thai (Flat) - Brown Rice Noodles (I use Annie Chun’s)
- Jalapenos - sliced
- Onions - diced
- Garlic - minced
- Sea Salt - to taste
- Bragg’s Liquid Amino Acid - to taste (Soy Sauce Replacement)
- Sarachi - to be added to individual servings(I get an organic version at my local food co+op)
- Olive Oil - to coat pan
- Dried Oregano - sprinkle generously
- Quartered lemons or limes
Directions:
Chicken
Heat up olive oil in a large skillet - I like to cover the bottom of the pan as I use stainless steel (The key is to get the oil hot enough to cook without getting it so hot that your meat sticks - I try to stay away from teflon as I’ve heard it’s chemical components are counterproductive to a healthy lifestyle)- Add onion and saute for a minute before adding the chicken - fry till cooked thoroughly (breaks apart when chopped with a fork or spatula, with no pink)
- Add oregano and salt as it’s cooking
Noodles
- Follow directions on package. (WIth the thin noodles I like boiling the water and pouring it over the noodles in a glass or stainless steel container, covering it to sit until the noodles are soft, but not too soft.)
Soup
- Bring a pot of water to a boil (The soup is mostly boiled water, which I love especially when I’m feeling sick.)
- add oregano, bragg’s amino acids, Add oregano, some of your diced onions, all of your garlic, all of your leek, some of your cilantro and watercress.
Serving Suggestions:
This is a great soup for picky eaters, especially kids. You give them the noodles and soup and they fill the rest of the ingredients. A lot of the ingredients, especially the onion and garlic, are great defenses against cold. I love this recipe for its simplicity, plus it’s tasty, healthy, delicious and very quick to make.
I had to get my kids all over town this day so I poured the soup in a mason jar, put the noodles in individual glass containers for each kid, put the meat and fixings in another. When we got to a place we could sit for a few minutes we enjoyed a wonderful soup.
I love soup season, so look out for more of my healthy fall and winter soup recipes and follow my blog - Higher Frēquency Wellness Blog - by adding your email above and get more recipes and information on all things wellness!!!
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