Chicken Ginger Soup with Noodles



One of my 347515878197489173 jobs I have on a daily basis is with the East Central Illinois Youth Orchestra.  I am the orchestra manager, so I deal with basically all of the organization that goes behind any performances, rehearsals, etc.  Today we had the Winter Concert with the orchestra, which I’ve organizationally been preparing for some time.  Luckily everything went so smoothly with setting up the stage, the kids arrived on time, and they played the concert beautifully! As we were tearing down the stage, one of the kids that was helping me said his finger slipped, and managed to drop a 15 pound conductor’s podium directly on my left foot.  Let’s just say that hurt like shit.

When I got home, luckily I had this delicious soothing soup waiting for me.  It’s incredibly healthy AND includes protein, so you’ll be calm and energized at the same time!  This soup is a bit labor intensive and definitely requires you to be present throughout the whole hour and a half process.  I found that there was a bit too much stuff in the soup, so you might want to not add so many vegetables or noodles, depending on your preference.

YIELD: 10-12 servings

TIME: 1 hour 30 minutes

3 chicken legs
4 cups chicken broth
2 cups water
3 Tbsp miso paste
3 Tbsp fresh ginger, minced (you can also use powdered ginger—I used 1 Tbsp + a little extra)
2 cloves garlic, minced
2 Tbsp sherry
4 oz vermicelli noodles
1 bunch green onions
1-1/2 cups broccoli
2 cups arugula or spinach
2 tsp peanut oil
salt and pepper

Add chicken legs to oiled pot and brown for 10 minutes.  Separately combine miso paste with 1 cup chicken broth and mix with a whisk.  Add mixture to chicken, along with remaining chicken broth and water.  Add ginger, garlic, and sherry, and let simmer for 20 minutes.  Remove chicken and set aside to cool; turn off heat on the broth.  Cook and drain pasta; wash and dice vegetables.  Cut up chicken and reheat broth on low heat; add broccoli and chicken.  Turn off heat and add green onions and arugula/spinach.  Season with salt and pepper and ladle into soup bowls.

Hope y’all enjoy!

xoxo, Sara


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