I’ve been living out of a hotel room for nearly three weeks. Today, both my husband and I were craving home food instead of hitting up the kebab place that we’ve been eating at pretty much every day. It was time to brave the little hotplate in the smallest kitchen I have ever seen and make some soup. By no means is this a fancy soup. In fact, it’s a soup that relies entirely on convenience items because we have no knives in here.
If I had them on hand while making this soup, I would have added a big squirt of sriracha and a tablespoon of soy sauce to the pot. However, it was super tasty without these two ingredients and sure did hit the spot.
Sadly, the picture really doesn’t do it justice. And I learned that big fat Asian noodles do not photograph well. I served warmed rolls with butter along side this soup and finished the meal with cut up melon mix that I found next to the chilled juices.
No Chop Soup
Serves 6 or 3 really hungry people
4 cups chicken stock
4 cups water
400 g / about 4 cups stir fry veggies, the one I have is shredded carrots, broccoli, pumpkin and red cabbage
1/4 rotisserie chicken, I bought the leg because I like dark meat in soups
500 g / 2 1/2 c fresh noodles
- Warm chicken stock and water and bring to simmer.
- Remove skin from chicken and discard. Shred chicken and toss bones in pot to add flavor to stock. Simmer 10-15 minutes.
- Add veggies and simmer for 10 minutes or until veggies begin to soften.
- Add shredded chicken to the pot.
- Taste and add salt and pepper to your liking.
- Warm/cook noodles according to package directions. I used Asian noodles and they just needed a quick soak in hot water.
- Add noodles to pot and simmer 2-3 minutes, just until everything is warmed through.
- Taste, adjust seasonings and enjoy!