Hot and Sour Chicken Noodle Soup

Chicken Noodle Soup may be great food for someone with a cold, but Hot and Sour Chicken Noodle Soup is perfect for everyone - sick or not.  And if you are sick, the spice and sour will definitely clear your sinuses and warm you up!  Obviously, I came up with this recipe by combining a hot and sour soup with a more traditional chicken noodle soup.  Feel free to add more or different veggies if you'd like.  If you're adding raw, cut in smaller pieces and add at the beginning - if using frozen veggies, add when you add the chicken, since they'll just need to thaw and heat through.  You may also want to add more red pepper flakes to taste (I certainly did).  Click here to check out my favorite and easiest way to cook chicken breasts. 

Hot and Sour Chicken Noodle Soup Serves 4-6

6 cups chicken broth (or veggie and chicken)
1 cup water
3/4 cup diced carrots
2 T fresh ginger root, minced
4 cloves garlic, crushed
4 teaspoons soy sauce (gluten-free)
1 1/4 teaspoon red pepper flakes
Egg noodles or other thin or small pasta (or GF rice noodles)
1 1/2 cups diced or shredded, cooked chicken breast (approx 2 breasts)
1/2 tablespoon sesame oil
1 can diced or sliced water chestnuts, diced
6 tablespoons red wine vinegar
4 tablespoons cornstarch
1 egg, beaten
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)

In a saucepan, combine the chicken broth, water, carrots, ginger, garlic, soy sauce, and hot pepper flakes and heat on medium high.
Place the chicken into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Once boiling, add the noodles and cook until nearly done.
Add the chicken and water chestnuts. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until the broth has thickened slightly, about 2 minutes. Serve garnished with green onions and cilantro.

Meatless Chili

I made this chili last weekend and I loved it. It has a meaty texture and look to it with the lentils. This is recipe makes a large amount - 16 servings! I don't have a pot big enough or a need for that amount, so I cut it approximately in half. The recipe didn't seem very spicy or unique--just a basic tasting chili, but still good. We like spicy and complex chili flavors, so I doctored it up quite a bit with extra spices.
If you have a favorite chili recipe but want to make it meatless, I suggest using the spices that your recipe recommends. I'm always looking for new chili recipes to try (any type of meat) so if you have a favorite, leave me the recipe or link in the comments!


Low Fat Meatless Chili

1 pound lentils (dry) (I used brown)
8 cups water
40 ounces stewed or crushed tomatoes -- no salt added
60 ounces kidney beans -- dark, light or mixed
1 each chopped onion
1 each bell pepper -- chopped
3 tablespoons chili powder
3 tablespoons cumin powder
1 1/2 tablespoons ground red pepper
3 cups water

Bring water to boil in Dutch oven. Wash lentils and add to water. Cover, cook on high until boiling, then simmer on low heat, covered, for approximately 1 hour, stirring occasionally. Remove lentils from heat, drain and return to Dutch oven. Add stewed tomatoes, undrained kidney beans and chopped vegetables and 2 cups of water. Cover and bring to a boil, then reduce heat and simmer. Add seasonings, stirring occasionally. Add remaining water, if desired, to dilute consistency. Let simmer for at least 2 hours or cook in a slow cooker on low for the day. Makes 16 10-ounce servings.

Strawberry-Champagne Soup

Need an excuse to have strawberries and champagne? Try this "soup" for a picnic or party. I made this for a party and it was a hit. If you'd like it to be more chunky, consider adding chopped pieces of fruit or berries....maybe pineapple or blueberries. We drank it out of glasses, poolside.

Strawberry-Champagne Soup

5 cups of halved strawberries
1/4 cup sugar
pinch salt
mint leaves, chopped (optional)
1-2 cups champagne

Toss the strawberries with the sugar and salt. Puree strawberries and refrigerate for 1-2 hours. Add champagne and mint leaves, if desired.