One of our lovely volunteers at work shared this recipe with me and I just have to pass it on. It's a Thai twist on traditional chicken noodle soup that is super easy to make. I gotta say I love making a giant pot of good soup and eating it for days. It makes deciding what to have and packing for lunch a breeze! I'm all about easy/cheap lunches, since I almost always pack and am notorious for waking up late and rushing to get ready for work in the morning. Also, it's a fairly healthy recipe...especially if you use fat free/low sodium broth and lite coconut milk.
Thai Chicken Noodle Soup
6 to 8oz. medium noodles (I use about a half bag of No Yolks noodles), boiled for 5 mins (al dente)
1 Rotisserie chicken, shredded (I chill it in the fridge first, makes shredding easier), discard skin
6 or 7 carrots, sliced 1/4" thick
5 celery stalks, sliced 1/4" thick
2 med sweet onions or 1 large (yellow would work), chopped into bite size pieces
2 inch piece of ginger, minced
2 - 14 oz cans of coconut milk (I like to use lite coconut milk)
½ c lime juice (about 4 limes)
½ c roughly chopped cilantro
10 cups chicken broth (I use two and a half cartons of Trader Joe's free range, fat free, low sodium broth - it's very inexpensive and very good)
1/4" to 1/2" teaspoon of salt (to taste)
Put broth in a very large stock pot over medium-high heat.
Add sliced veggies and ginger (sliced then, 1/8 to ¼ in thick)
Bring to a small boil; cook about 20 minutes.
While cooking, shred chicken, squeeze limes, chop cilantro.
Add coconut milk to the pot; bring to a boil.
Add shredded chicken, lime juice and cilantro.
Cook noodles; drain and add to soup.
This makes a very large pot of hearty, flavorful soup. It holds up to freezing fairly well, although the chicken tends to break down a bit. If you do freeze it, I would consume it within a month of freezing it.