Thanksgiving is only a couple days away! As much as I love Thanksgiving, I’m not 100% in love with Thanksgiving food. I know, I know, let the rolling of the eyes commence, but it’s kinda bland and boring to me. This year, since I’m a newlywed, I decided I wanted to stay home for the holiday and cook dinner for my husband. I will admit I will miss my family….the lovable, drunken, crazies that they are, but I’m looking forward to cooking something, NOT traditional this year. And to start off not being traditional on this American holiday, Rachel Ray gave me some inspiration for a delicious Asian take on chicken noodle soup!
Since I live in Chicago, and the dominant climate is crazy butt cold, I am extremely fond of soups. This particular is soup is so comforting it should not be legal! Each spoonful transcends me to a magical place filled with flannel sheets, pillow top beds, and hot bubble baths. I think it’s the rice noodles that “does it” for me in this soup. They are so long and slurplicious it’s ridiculous! The curry paste also adds an extra component of flavor to make this soup irresistible.
My hubs and I TRY to have leftovers when we make this soup, but the soup always makes us slurp it down until it’s gone.
Vegetarian/Vegan Folks…….skip the chicken, add some more veggies, use veggie stock, make sure the rice noodles are vegan, and you’ll have a fantastic dinner on your hands!
Gluten Free Folks….just make sure the broth is gluten free and you are ready to chow down!
- 1 or 2 chicken breasts (I normally use one skinless and boneless)
- 6 cups chicken broth
- 2 teaspoons red curry paste (I use mild)
- 5 ounces rice noodles
- 2 red bell pepper, thinly sliced
- 1 carrot (or 1 cup of chopped baby carrots)
- 4 scallions, sliced
- ½ bunch cilantro
- 1 lime, cut into wedges for serving
- In a medium saucepan, bring the chicken, carrots, broth and 2 cups water to a simmer. Lower the heat, cover and simmer until the chicken is cooked through, 30 minutes. Remove the chicken; let cool. Shred the meat; reserve.
- Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Stir in the chicken.
- Ladle the soup into bowls and top with the scallions and cilantro leaves. Serve with the lime wedges.
This recipe is adapted Rachel Ray at rachaelraymag.com
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