Ginger Chicken Noodle Soup for the Soul

Things are heating up! Ha. No they aren't. (Polar vortex, remember?)

I made some homemade chicken stock not too long ago, and when the temperatures became ridiculously frigid this week, I decided to take matters into my own hands.

What the world needs at a time like this is chicken soup. Nothing keeps sniffles and shivers at bay like a steamy, dreamy bowl of a golden, garlicky, ginger-infused broth, filled with velvety pieces of protein and colorful, crunchy veggies.

Found this at funkypigeon.com

After grabbing the quart of stock from the freezer (btw, it is colder outside than in the freezer, folks), I sautéed some minced garlic and ginger in a wee bit of olive oil until tender, then stirred in my gorgeous, defrosted stock along with a few cups of water. In went some shredded cooked chicken, a tablespoon or so of low-sodium soy sauce, and a one-inch piece of peeled ginger root.

I heated it to a slow boil over medium-high heat, and then let it simmer gently for about 30 minutes or so. Then, I brought it back to a boil, removed the ginger root, and stirred in a cup or so of diced extra-firm tofu, along with some julienned carrots, slim green beans, chopped kale, and a couple handfuls of uncooked egg noodles. When the noodles were al dente, I turned off the heat. To finish: a handful of chopped parsley or cilantro, a bit of salt and pepper to taste, and a squirt or two of sriracha. Voilà!

Warm and toasty from the inside out. Yum!
xoxo