Coming back to college after nine days off takes serious will power, especially when it involves driving in the pouring rain for five hours. Nerves are tested. Everyone else inevitably drives far worse than you do. That final exit sign can't appear any sooner. After I finally arrive and unpack (...did I seriously leave with this much stuff?), there's no way I want to go back out and shop for groceries, but when it's chilly and raining, a huge bowl of soup is just what I need to wind down.
The towering aisles of food don't seem so ominous when the only things I need to grab for a delicious bowl of comfort are tiny pasta, chicken broth, some rotisserie chicken, fresh cilantro, and limes. Sometimes plain old chicken soup needs a wake-up call, and this spicy, bright, brothy soup is full of flavor and SUPER easy to make (and eat!). It might even ease the pain of finishing the stack of homework left untouched over Spring break... just maybe.
Thai Chicken Noodle Soup
8 cups low-sodium chicken broth
2 rotisserie chicken legs and thighs (skin removed)
1 cup small pasta (I used ditalini, but any tiny pasta will work)
1 garlic clove, smashed (papery layer removed!)
1/4 cup chopped fresh cilantro, plus more for garnish
2 limes
Sriracha hot sauce, optional
freshly ground black pepper
In a large pot, heat the chicken broth until it comes to a boil. Meanwhile, shred the leg and thigh meat into bite-size pieces and set aside. When the broth is boiling, add the ditalini or other small pasta and the garlic clove, cooking until tender. When the pasta is tender, remove the garlic clove, chop it finely, and add back to the pot. Add the chicken and heat through. Right before serving, add the cilantro and juice of one lime. Season with the hot sauce, if using, and black pepper. Serve hot, hot, hot with extra cilantro, lime wedges, and Sriracha.
The towering aisles of food don't seem so ominous when the only things I need to grab for a delicious bowl of comfort are tiny pasta, chicken broth, some rotisserie chicken, fresh cilantro, and limes. Sometimes plain old chicken soup needs a wake-up call, and this spicy, bright, brothy soup is full of flavor and SUPER easy to make (and eat!). It might even ease the pain of finishing the stack of homework left untouched over Spring break... just maybe.
Thai Chicken Noodle Soup
8 cups low-sodium chicken broth
2 rotisserie chicken legs and thighs (skin removed)
1 cup small pasta (I used ditalini, but any tiny pasta will work)
1 garlic clove, smashed (papery layer removed!)
1/4 cup chopped fresh cilantro, plus more for garnish
2 limes
Sriracha hot sauce, optional
freshly ground black pepper
In a large pot, heat the chicken broth until it comes to a boil. Meanwhile, shred the leg and thigh meat into bite-size pieces and set aside. When the broth is boiling, add the ditalini or other small pasta and the garlic clove, cooking until tender. When the pasta is tender, remove the garlic clove, chop it finely, and add back to the pot. Add the chicken and heat through. Right before serving, add the cilantro and juice of one lime. Season with the hot sauce, if using, and black pepper. Serve hot, hot, hot with extra cilantro, lime wedges, and Sriracha.
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