day 39, recipe 39: Asian Vermicelli Chicken Soup

Oh no, we've got germs in the house. My boyfriend is uber-sick so I decided to make a hearty chicken soup in hopes of making him feel better! I got this recipe awhile back from my momma and made a few tweaks to it based on other similar recipes I found on the internet!


6 C              chicken broth
4 C              fresh spinach, washed & cut into bite size pieces
1 C              mushrooms, sliced
1 1/2 C        matchstick carrots
4 ounces      vermicelli rice noodles
1/2              onion, cut into thin slices
1 t               ginger
3 T              fish oil
3 ounces      snow peas, halved
1/2 t            chili pepper flakes
1 1/2 C        cooked diced chicken
2                 stalks of celery, sliced

Bring a large pot of water to a boil and cook rice noodles until al dente. Drain and set aside.
Bring chicken broth to a boil and add carrots, celery, onion and snow peas; cook for 2 minutes and remove from heat. Stir in chicken, spinach, mushrooms, ginger, fish oil & chili flakes. Let stand for 3 minutes for flavours to absorb.
Place a heaping amount of rice noodles into a bowl & spoon broth and vegetables over top. Garnish with fresh tomato slices if you want!