Feed a Cold…

…starve a fever, so the saying goes.  I don’t have a cold at the moment, but if I did I’d be all about this soup.  It has chicken broth and citrus, both excellent for colds.  And it’s yummy.  The recipe is from Cooking Light‘s “20 Soups in 20 Minutes” collection.  Now, I never finish recipes in the time they say, but I came close tonight.  And I actually followed the recipe!

A couple of notes.  I prefer whole boneless breasts to the tenders.  The tenders usually have a tendon left in them that can be hard to remove.  It’s easier to manage in a whole breast and doesn’t really take any longer to cut up.  Slice the lemongrass longways before you put it in the pot.  The more surface area the better, but you still want to be able to remove it easily.  Also, you might want to consider a flat noodle.  Flat noodles would make this soup easier to serve and easier to eat.  Spaghetti noodles fall off the spoon a lot.   No matter what noodle you use you’ll be better off to break a standard noodle into 4 pieces before you put it in the pot.  Of course if you like the slurping part of noodle soups then leave the noodles whole.

Easy? Definitely.
Good? Yes. Warm and yummy. A nice alternative to traditional chicken noodle.
Special shopping? Probably you’ll need to pick up some lemongrass. You can find it with the hanging boxes of herbs in the produce section of most any grocery store.
Good for company? Not unless they are very close friends. The noodles make it kind of a mess to eat in polite company.

Asian Chicken Noodle Soup

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1/2 tsp. crushed red chile pepper

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.


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