This past Sunday I was back in the kitchen making a large kettle of soup. The past couple of weeks I have made soups that were a bit on the spicier side. This week I decided to go for one that was more on the mild side. One that I would consider more of a comfort food type. One that warms you up and leaves you feeling satisfied… I think you get the idea by now.
I love chicken noodle soup and when I found this recipe for Oriental chicken noodle soup I thought it would be interesting to see if this soup would be as good as the one that I normally make. My family enjoyed the soup, but I think that the one that I usually make tops this one in the flavor category. One thing that I did enjoy about this soup was the pea pods that are used in the soup. I loved the flavor and the crispness of them.
Over all this was a good soup. It was easy to make and I loved the vegetables along with the noodles. I decided to make my own homemade noodles, because I love homemade egg noodles, but you can buy egg noodles, they would be lovely in this soup as well. So if you are looking for a soup that will warm your inner self and is very comforting, I hope you try this soup.
Oriental Chicken Noodle Soup (Adapted from Better Homes and Gardens soup & stew Cooking For Today)
2-14 1/2 ounce can chicken broth
1 cup of water
1 medium green pepper, cut into 3/4 inch pieces
1/2 cup chopped carrot
1/2 cup fine egg noodles
1 medium chopped onion
1 tablespoon soy sauce
1 teaspoon grated ginger-root (I did not have ginger-root so I substituted ground ginger about 1/2 teaspoon)
1/8 teaspoon crushed red pepper
1 cup chopped cooked chicken
1 cup fresh pea pods, halved crosswise, or 1/2 of a 6 ounce package frozen pea pods, thawed and halved crosswise
In a large saucepan or Dutch oven combine chicken broth, water, green pepper, carrot, egg noodles, onion, soy sauce, ginger-root, and crushed red pepper. Bring to boiling. Reduce heat and simmer, covered, for 4 to 6 minutes or till vegetables are crisp-tender and noodles are tender.
Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or till pea pods are crisp-tender. Makes 3 to 4 servings.
(I doubled the recipe)