{Semi-Homemade} Thai Chicken Noodle Soup
When you need a warm, comforting, satisfying meal, but don’t have a lot of time, combine a few basic (but still healthy) convenience foods, and maybe even some leftovers, with a bit of Asian flair for a quick, easy, almost instant, steaming bowl of {Semi-Homemade} Thai Chicken Noodle Soup.
{Semi-Homemade} Thai Chicken Noodle Soup
You all know Cupcakes & Kale Chips is a happy place. OK, sure I whine a bit (you’re gonna get some of that today – if you don’t want to hear it, just scroll down to the super-fabulous recipe), but I try not to spark controversy, so let’s not get into it today, mmm-kay? But I get a flu shot every year. Back when I was younger, any time I didn’t get the flu shot, well, I got the flu. So I get it, The Hubby gets it, the kiddies get it. This year, I didn’t. Can I just tell you, I am hating myself for that?
Honestly, I don’t know if I had the flu. I have no idea if the flu shot would have prevented whatever death illness I had, but seriously, fever, chills, hot, cold, sweats, shivers, aches, pains. I did not want to move for about four days, except I had to because, you know, darn kids, no daycare, blah blah blah. I was going to bed before The Bug. I was almost heaving the baby into his crib because I barely had the strength to lift him over the sides. Then I started to feel a little better. I rested over the weekend. The Hubby did the heavy baby-lifting. By Sunday, I was feeling pretty good.
So Monday I started the usual routine – 5am working, baby feeding, breakfasts for boys, Bug to pre-school, baby for nap, blogging, laundry, lunch, prep Tuesday’s breakfasts and lunches, make dinner, photograph dinner (#foodbloggerproblems)… keel over and die. I was shot for the rest of the week. By Friday I managed to get a light workout in. I was kind of making dinner – scrambled eggs, hot dogs, and the like. But oh my goodness, this stupid thing knocked me on my butt for nearly two weeks. I can’t remember the last time I felt that bad for that long.
I just wanted my mommy! And soup.
This {Semi-Homemade} Thai Chicken Noodle Soup is just what you need when you aren’t feeling well. Some basic pantry ingredients, frozen or leftover veggies, chopped chicken (cook some up fresh, grab a rotisserie chicken from the store, or poach up a few breasts, or, heck, grab some of those pre-cooked chicken strips – your sick/tired/busy/starving), and throw it all in a pot. This has quickly and easily become a family favorite – even for Mr. I Don’t Like Soup! He loves this soup. He will even count it as a meal, not just a side dish. Clearly this soup works miracles!
The secret ingredient here is Swanson Thai Ginger Chicken Broth. This is not a sponsored post or a review. They didn’t send me samples. I just wanted to try it. So a little disclaimer for my strictly gluten-free folks – this broth has soy sauce in it, so it isn’t gluten-free. I’m planning to try making my own by adding some garlic, ginger, tamari, and sriracha or red pepper to basic chicken stock or broth, just to make it completely gluten free for those folks that need to be concerned about that, but I haven don’t it yet. But seriously, I am LOVING the Swanson broth. It makes this meal come together so quickly and easily with lots of chopping and measuring and sautéing and simmering. And sometimes you just need to chuck a bunch of stuff into a pot.
Like when mama has been sick for two weeks.
Here is my other disclaimer – I used rice noodles, since I do have to keep my gluten intake down, and to make it a bit more “authentically” Asian-inspired. These photos look great, right? Well, if you let rice noodles sit, they absorb a lot of the liquid, so by the time we ate dinner, the noodles were breaking apart. A couple options – serve it right away, cook your rice noodles on the side, then ladle the broth, chicken and veggie cover the noodles in individual bowls right before serving, use wheat noodles or rice… or just eat it mushy. It still tastes delicious and none of us minded at all. In fact, I was quite happy to eat the leftovers the next day.
And one other recipe note – I put a range for the peanut butter. I am sure it is delicious if you leave it out due to an allergy or whatever. Adding a quarter cup gives a light background peanut flavor, which I liked. The Hubby wanted me to add more. With a half cup, the flavor is a bit more pronounced, but not overwhelming, and it adds a little more creamy richness. I personally think the quarter cup added just enough peanut flavor, so why add the extra calories? But I’ll leave that to you. The Hubby liked the full half cup.
Have you been sick this winter, or are you managing to stay healthy?
Thai Chicken Noodle Soup
Ingredients
- 32 oz carton Asian-style chicken broth , such as Wegman's, Simply Asia, or Kettle & Fire (be sure to use a brand that is gluten free, if needed), or see Note for how to make your own with chicken broth
- 13.5 oz. can coconut milk , regular or light
- 2 cups cooked and cubed chicken
- 12-16 oz. bag frozen mixed vegetables I like to use a Asian blend with broccoli, snap peas, carrots, and water chestnuts, but any mixture will do, or any leftover veggies you have on hand
- 4 oz. stir-fry rice noodles
- 1/4 cup creamy peanut butter
- sliced scallions, minced fresh cilantro, lime wedges, and/or sriracha hot sauce for garnish, if desired
Instructions
- Combine a 32 oz carton Asian-style chicken broth, 13.5 oz. can coconut milk, 2 cups cooked and cubed chicken, and a 12-16 oz. bag frozen mixed vegetables in a large heavy-bottomed pot over medium heat. Cover and bring to a gentle boil.
- Add 4 oz. stir-fry rice noodles, stir and cook for 6-8 minutes, or as directed on the package, until the noodles are just tender. Stir in t1/4 cup creamy peanut butter
- Serve immediately with sliced scallions, minced fresh cilantro, lime wedges, and/or sriracha hot sauce, if desired.
Notes
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Enjoy!
Need some more soup recipes to warm you up?
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And here are some from my friends…
- Mushroom & Brie Bisque from The Redhead Baker
- Cheeseburger Soup from Dinners, Dishes & Desserts
- Classic Cheesy Chicken & Rice Soup from Picky Palate
Almost-instant?!?! Healthy AND delicious!?!?!? I am so all over this! Pinning super-fast! I have to admit I haven’t tried the flavored broths, although I’ve eyeballed them in the grocery aisle – now I realize I’ve been missing out! Love this post, although so bummed for you having to endure the “death illness” – glad you’re on the mend! 😀
Thanks Shelley! Yeah, I was hesitant for awhile, but sometimes you just need something quick and easy!
What a great and easy idea! This looks super!
The first time I made it I wasn’t even planning it as a blog post but it was too easy and yummy to not share.
Love short cuts. I’ll take them anyway I can. 🙂
We all need them sometimes!
My trainer was just telling me about this stock yesterday. Glad you are feeling better. I learned my lesson last year about getting a flu shot. I got the flu for the first time last year. This year, I had the shot. Recipes sounds perfect for a quick week night meal.
It’s really good and sometimes it’s nice to have something already seasoned for you! Next year I’ll get my shot.
This looks wonderful! I love the addition of the peanut butter in there! This would be so perfect for a chilly winters evening (which there seems to be a lot of) after I get back from a run, and my hands are freezing. Could warm them on the bowl, and enjoy this delicious soup! Thanks for the recipe! Yum!
I love holding a warm bowl of soup when my fingers are chilly!