Yes, it is yet another soup recipe. I know that lately, with all these sub zero temperatures we’re having across the nation, there have been 101 soup posts. Well, I figured we needed a 102nd one because you need a different soup for each of the days 🙂 I’ve enjoyed reading everyone’s soup posts and it’s great to have so many choices when I’m ready to make soup again. A particular favourite I’m eyeing is Kitchen Riffs wonderful Harira.
Actually, I really had no intention of sharing this recipe and I just made it for our dinner over the weekend while we watched the NFL playoffs, but it ended up being so good, that I changed my scheduled post to this soup one. Truth be told, I just really wanted to share my snow photos with you all and this was an excuse. These are in no way impressive in the amounts of snow fall, but I thought they were pretty cool.
Though Denver has not seen the bitter cold and the accumulation of the Midwest and Northeast, it’s still been quite cold, and when the snow starts falling, I like to eat slurpy noodles. I don’t know why I like noodles in cold weather, but I do, I think I mentioned that before when I made my Chicken Laksa, also on a very cold day.
One of my must haves with soup that doesn’t have noodles is a loaf of nice, crusty bread. Alas, since I’m giving gluten free a try this month, bread is off limits. I can’t say that I’m seeing any benefit to the whole gluten free but I’ll stick with it for a while longer since I’m eating less and don’t feel so full. I suppose that’s a good thing.
So, since there could be no bread with soup, I really had to have slurpy noodles. My choice for noodles were Chinese/Thai rice noodles. Try and get the ones made there since they are sturdier than the Thai Kitchen ones that totally disintegrate. My plan was also to have more of a noodle dish than a soup dish, more like a stew-soup. It worked out well since some of the kids wanted soupy and some wanted noodle-y. It can be adjusted very easily.
The other comforting thing about this Curried Chicken Noodle Soup is the warm spices. The fragrant cinnamon, a touch of cumin and coriander, radiate a warming sensation as you eat it. It’s also full of soup vegetables and finished off with spinach that wilts nicely in the hot broth. Like all soups, it’s very versatile and you can add and minus any vegetables and meat. Leave the noodles 🙂 You need the comfort that slurping noodles brings.
The quantities below make a big batch but we ate it once and then enjoyed the leftovers the next day when it continued to snow.
- 4 cups chicken, cooked and shredded (a whole chicken)
- 14oz/397g pack rice noodles
- 6 large carrots, sliced thin
- 1lb/455g mushrooms, cleaned and chopped, medium size pieces
- 1 medium onion, finely diced
- 1 lb/455g baby spinach
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons cumin, ground
- 2 teaspoons corinader, ground
- 1 teaspoon garam masala
- 1 teaspoon turmeric, ground
- ½ teaspoon red cayenne powder
- 1 cinnamon stick
- 12 cups/3L chicken broth
- 2 tablespoons coconut or avocado oil
- Start by browning the onions in the oil.
- When they are caramelised, add the garlic and ginger pastes and cook until fragrant, about a minute.
- Add all the spices.
- Cook about a minute in the oil.
- Add the carrots and the mushrooms and cook about 5 minutes.
- Add the broth and and bring to a simmer.
- Break the rice noodles in half if desired, and add to the pot.
- Simmer the broth until the noodles are cooked through, 10-12 minutes.
- Add the chicken and heat through.
- Add the spinach and allow it to wilt.
- If the soup thickens too much after the noodles are added and cooked, thin out with some water or extra broth.
- Serve in bowls and look out for a noodle whipping.
Keep warm, everyone! Make lots of soup and turn on that oven and bake something fun!