RE: White Bean, Pasta, and Sausage Soup
Wow! Your recipe sounds great! I was going to post this a few weeks ago in a thread about peppers...It's a quickie soup, but it's really good. I'll have to look and see what else I've got in the recipe box, because we love soup, but I haven't made any in months.
Thai Chicken Noodle Soup
2 T. veg. oil
1 medium onion, quartered and thinly sliced
3 garlic cloves, finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
salt & black pepper
1 c. shredded carrots
6 c. (or 1 1/2 qts.) chicken broth
1 1/2 lb. chicken tenders or thinly sliced chicken cutlets
2 small bundles from a 3.75 oz. package of bean thread noodles or rice noodles
3 T. cilantro leaves, chopped
15 fresh basil leaves, chopped
1 lime
drizzle toasted sesame oil (optional)
Heat a large soup pot with veg. oil over high heat. Add sliced onion, chopped garlic, and sliced peppers. Season with salt and pepper, and cook, stirring frequently, for 2 minutes. Add carrots and chicken broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken and simmer 5 minutes. Add noodles and simmer 5 more minutes. Remove from heat-- add cilantro, basil, and juice of 1 lime. If desired, add a drizzle of toasted sesame oil, then serve.
Jen, mom to my silly monkey, 10/06