One of the best things about cold winter nights is curling up in a pile of blankets, especially in front of a fireplace. And while I’m highly likely to layer on clothes and stay inside through most of winter, at some point I do venture outdoors. Roan Mountain’s Round Bald is on my “to do” list: I want to enjoy its wintry wonders and capture all that beauty on camera. Afterward, some Kickin Chicken Noodle Soup should be waiting at the homestead … with a pile of blankets.Jump to Recipe
My ideal winter would last about two or three weeks and feature snow perfect for sledding and creating snow men or snow art. I’d stock up on my favorite warming foods and beverages, enjoy them all, then be quite content for a warm spring to return.
Warming Foods and Beverages
When it comes to warming up in winter, two things work best for me: hot beverages and heated foods that deliver a little kick or bite—like peppers or ginger. If it’s warm, if it will help me generate and hold heat … I’m in.
This winter I’ve been making what some might call soup but what I call hot smoothies made of vegetables, some kind of stock, a dairy product and some spices. (Stay tuned for a post of my favorites.) While my “smoothie soups” are quick and easy to throw in a cup and drink, some soups are meant to be loaded up with goodies to scoop up on a spoon—like chicken noodle soup. This soup icon says, “be comfortable” and “get well soon” and “let’s warm up after playing in the snow.”
About Kickin Chicken Noodle Soup
Kickin Chicken Noodle Soup is not your grandma’s chicken noodle soup, but it’s close. Take classic chicken noodle soup and tweak it with an Asian flair for a soothing soup with a tangy bite. You can even add hot sauce to bring more heat if you like. The magic ingredient is fresh ginger that gives it just the right kick to heat your palate and warm your body.
If you want to make a vegetarian version, simply replace the chicken-based ingredients with vegan substitutes. Reduce or substitute sodium for a lower sodium version.
“Change is the salt in the soup of life.”― Gyles Brandreth, Have You Eaten Grandma?
Kickin Chicken Noodle Soup
- 2 TBSP grapeseed olive or other neutral oil
- 1 onion diced
- 2 large carrots diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 piece ginger piece, 1-in shredded
- ½ tsp lemon zest
- ½ teaspoon dried tarragon
- 1 teaspoon black pepper
- ⅛ tsp turmeric
- 1 TBSP salt adjust to taste
- 2 TBSP dried parsley flakes or use a fresh sprig
- 2 C chopped chicken cooked
- 12 C chicken stock
- 2 bay leaves or one large
- 8 oz wide egg noodles or other noodle of choice uncooked
- Finely dice onion and celery.
- Peel and thinly slice carrots.
- Mince garlic.
- Peel and shred ginger.
- Zest lemon.
- If using fresh parsley, chop.
- Set these ingredients aside.
- Chop or shred cooked chicken.
- Add oil to stock pot and heat to medium.
- Add onion and sauté until they begin to turn translucent.
- Add rest of the vegetables and sauté until vegetables begin to soften.
- Add chicken and dried spices and stir together well.
- Once aroma of spices rise, add chicken stock to pot.
- Bring to boil.
- Reduce to simmer and add egg noodles and chicken. If using fresh parsley, add it at this time.
- Cook until noodles are soft, about 15 minutes.