Hey hey, let’s keep the Sunday Soup tradition going, shall we??
I’ve said it time and time again, I’m sort of on the fence when it comes to soup … not that I don’t like it, but it’s not my all time favorite thing to eat … unless I’m under the weather with sinus issues … then I crave it … other times, though, well, I could take it or leave it.
I do recognize, however, that incorporating a soup for dinner night is a great way to use up leftovers and a makes for a pretty frugal meal … so I try to do a soup night every couple of weeks … AND this fits in with my pantry/freezer/no spend challenge!
This particular soup is one that I really like … it’s broth-y and has a little variety of veggies … and you can take or leave the noodles if you prefer to keep it grain free …
The original recipe comes from one of the Everyday Food issues by Martha Stewart … I used to love that little magazine! I had originally posted this recipe a few years ago and it’s been awhile since I’ve made it, so I’m re-posting in hopes of making it again fairly soon … and hopefully, I can get some new and improved pictures to share 😉
You can certainly mix up the veggies if you wanted to use what you have on hand … I have a small bag of frozen peas in the freezer that I will be using instead of the snap peas … as always, things are improvised to use what we have on hand 🙂
1 carton of chicken broth
4 cups water
2 tbs chicken bouillon
1 tbs grated ginger
1 garlic clove, minced
1/4 to 1/2 tsp red pepper flakes
cooked chicken (I used leftover stuff from Saturday nights grill fest) shredded or cut into small pieces
1 pkg ramen noodles (discard or save the season packet for something else)
2 smallish peppers (I used the mini sweet peppers, about 6)
handful of snowpeas, trimmed and broke in half (I used frozen peas)
1 lime, juiced
chopped green onions for garnish
chopped cilantro for garnish
salt as needed
Bring the chicken broth, water, bouillon, ginger, garlic and pepper flakes to a boil.
Reduce the heat. Break up the noodles and add them along with the chicken to the broth. Let simmer for a bit.
Add the peppers and peas and lime juice. Allow to simmer til veggies are a little soft. Taste, and add salt if needed.
Dish up and top with slicd green onions and cilantro if desired. Enjoy.