This is a simple soup that is both filling and possibly nutritional. You’re making a ‘moughe’ when you first sauté the vegetables in oil. This is my own expression, which I stole from my 3-year-old daughter Amy!
- 2 tablespoons oil (vegetable)
- 2 garlic cloves, minced
- 2 cups onion, chopped
- 1 chopped red bell pepper
- 1 diced green bell pepper
- 2 cups celery, chopped
- 1 cup carrots, julienned
- 1 cup leek, minced (Optional)
- 4 cups chicken stock, season to taste with salt and pepper
- A quarter teaspoon of sweet pepper sauce
- 14 tbsp soy sauce (Optional)
- 12 cup egg noodles 6 ounces spinach, rinsed
- 12-pound chicken breast halves, skinless and boneless, sliced into bite-size parts
In a big soup pot, heat the oil over medium heat. Combine the garlic, onion, red bell pepper, green bell pepper, celery, carrot, and leek in a large mixing bowl. Saute until onions are translucent and the rest of the vegetables have been tossed in hot oil. Season with salt and pepper to taste after adding the stock. Add the hot pepper sauce and soy sauce now if using. Bring the soup to a low boil, then reduce to a low heat and cook for about 40 minutes.
Stir in the spinach and cover the pot. (Note: The volume of spinach will appear to be too large for the pot; don’t worry, just put it in; it will shrink in size within a few minutes.) In a large mixing bowl, combine the soup and the noodles. Stir once more, then apply the chicken strips. Check to see if the soup is still cooking. You’ll have a delicious hot soup in exactly 5 minutes. Serve immediately!
198 calories per serving; 14.5 grammes of protein; 20 grammes of carbohydrates; 7.3 grammes of fat; 30.2 milligrammes of cholesterol; 648.7 milligrammes of sodium