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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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this is a fabulous adaptation of a warm, spicy, Thai soup by Rachael Ray! Ingredients:
2 tbs veggie oil |
1 yellow onion, chopped or sliced |
3 garlic cloves minced |
1-2 poblano peppers, chopped (depending on how spicy you want it) |
salt and pepper |
1 cup shredded carrot |
6 cups chicken broth |
1 cup raw, cubed chicken |
3/4 pkg wheat spaghetti noodles (or as much as you like) |
juice and zest of 1 lime |
1 tsp basil or 1 tbs fresh chopped basil |
Directions:
1. Heat pot with oil over high heat.
2. Add onion, peppers and garlic
3. Season with salt and pepper
4. Cook 2 minutes
5. Add carrot and broth
6. cover and bring to a simmer
7. Add chicken
8. Simmer 5 minutes
9. Add noodles
10. simmer 5 minutes
11. Add lime juice and basil
12. Serve in bowls and top with pinch of lime zest
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