Chicken Rice Noodles might be your go-to this winter
It has begun. Soup season is here.
I’m gathering my favorites and even if they’e not my favorite, I’m going to work on making it my favorite or at least bring it to your attention that there is a luscious soup that you might like that I’ve given it my best with all the bells and whistles where I tweak it, slap it, and stir it into something edible, if not delicious.
Regardless, this is one of my go-to recipes, mainly because it meets a few of my requirements that make my day or night especially easy since it has a high reward for little time involved. It’s hot. It’s delicious. It has only a few ingredients.
On some very cold nights, I have one more requirement that would invite a soup to be considered as my favorite and that is it must be full of cream and maybe even a thickener of some kind to make it hearty. But this one is purely simple and light and though it’s hot and a soul warming meal that makes my heart smile, it’s delicious, none the less. One of my favorite things about cooking is being surprised. It would be the reason I go chasing down childhood memories of foods I remember eating or a flavor idea I caught a whiff of at some restaurant somewhere. To some degree, my life’s work is to capture these food memories and have them neatly tucked away in a space where my kids and their kids can go rustling through and catch a glimpse of a small bit of heritage, even if it’s from a food based perspective. I don’t think at any point I thought their adventure would lead them to pilfer through a digital mound of words on the internet. No, papers, dirty old scraps of yellow tinged papers and maybe a few index note cards and half torn sheets of napkins with an idea or a thought that might be the center of why I found that dish exemplary, that’s what I envisioned when I began this food life journey.
But here we are. One day, they’ll find this fresh idea on an old favorite like chicken noodle soup because, really that’s what this is. But it’s updated and I’m using rice noodles and fresh cilantro and some leftover chicken I had from the night before. And if the truth be known, this package of rice noodles has been sitting in my pantry a while now. I thought it was time to bring it out and make use of it. I suspect if you’re thinking this through, you’re probably remembering that you too, have a different kind of noodle package sitting on your shelf that you could use for this recipe. Get it out and enjoy a different kind of chicken noodle soup.
CHICKEN RICE NOODLES
1 can of chicken stock
1 T. Rice wine vinegar
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/4 tsp. Nutmeg
1 tsp. Sriracha sauce
1 pkg. rice noodles
2 mushrooms sliced
2 scallions sliced
1 bunch of fresh cilantro
1 tsp. Fresh ginger grated
2 cups chicken either pulled or grilled
Cook noodles according to the package. In a pan combine the vinegar, powder, nutmeg, sriracha sauce, stock and ginger. Stir and heat. Pour over a bowl full of mushrooms, onions, the noodles and chicken. Top with cilantro. Serve.
Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.