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!

Simply Delicious- Potato & Leek Soup

This soup was so good I found myself reheating some the next day- and believe me when I say there is nothing I usually hate more then leftover food! When I made this, I substituted two cups of chicken broth for water because I didn't have all that the recipe called for and it was still amazing! Enjoy : )

1 leek                    thinly sliced, white parts & some green
1 onion                  chopped
2 celery stalks        sliced
3 potatoes              peeled and cut into cubes
4 cups                   chicken broth
1/4 cup                  dry white wine
3                           bay leaves
                             juice of 1/2 lemon or 2 T lemon juice concentrate
                            salt & pepper to taste
1/4 cup                 butter or margarine

Melt butter in a large sauce pot over medium heat. Add leeks, onion and celery and saute until soft- about 3 minutes. Add potatoes and coat in the mixture.
Stir in chicken broth, wine and add bay leaves. Continue cooking over medium heat until potatoes are very soft, about 25-30 minutes.
Remove from heat and let stand 5 minutes. Puree mixture using a food processor or emulsion hand mixer, stirring lemon juice in slowly. Season with salt and pepper and serve!