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Name: Spicy Hot Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1/2 pound Chicken cubed; 1 tablespoon Olive oil; 1 Onion chopped; 2 cloves Garlic minced; 1/2 teaspoon Cayenne pepper or to taste; 1 teaspoon powdered ginger Try fresh ginger (minced); 3 cups Chicken broth; 6 ounces Extra Wide Egg Noodles; 1 Scallion can substitute green onions

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INGREDIENTS

1/2 pound Chicken ; cubed
1 tablespoon Olive oil
1 Onion ; chopped
2 cloves Garlic ; minced
1/2 teaspoon Cayenne pepper ; or to taste
1 teaspoon powdered ginger ; Try fresh ginger (minced)
3 cups Chicken broth
6 ounces Extra Wide Egg Noodles
1 Scallion ; can substitute green onions

Servings

INSTRUCTIONS

1. Cut the chicken meat into 1/2" cubes. In a heavy stock pot, heat the oil over medium-high heat. When the oil is hot, add the chicken, cooking about 5 minutes stirring frequently. If it sticks or part burns, it just gives the soup flavor.

2. Add the onion and garlic. Cook for about 5 more minutes or until everything is browning.

3. Add the cayenne pepper and ginger. Go slow with the cayenne pepper, adding a little at first and adding more to taste.

4. Stir for about a minute, then add the chicken stock. Bring to a boil, then reduce heat to low and simmer for at least 20 minutes.

5. In a separate pot, bring pot of water to a boil and cook noodles for 1 minute less than the package directions recommend. Drain.

6. turn off the pot of soup and let stand for 5 minutes.

7. Only add the noodles to each bowl at serving time. Don't add ahead of time because the noodles will get too soft. Once the noodles are added to the soup, allow to sit for a few minutes for noodles to absorb the flavor of the soup.

NOTES

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Spicy Hot Chicken Soup

1/2 pound Chicken cubed
1 tablespoon Olive oil
1 Onion chopped
2 cloves Garlic minced
1/2 teaspoon Cayenne pepper or to taste
1 teaspoon powdered ginger Try fresh ginger (minced)
3 cups Chicken broth
6 ounces Extra Wide Egg Noodles
1 Scallion can substitute green onions

2.  Add the onion and garlic. Cook for about 5 more minutes or until everything is browning.

3.  Add the cayenne pepper and ginger. Go slow with the cayenne pepper, adding a little at first and adding more to taste.

4.  Stir for about a minute, then add the chicken stock.  Bring to a boil, then reduce heat to low and simmer for at least 20 minutes.

5.  In a separate pot, bring pot of water to a boil and cook noodles for 1 minute less than the package directions recommend. Drain.

6.  turn off the pot of soup and let stand for 5 minutes.

7.  Only add the noodles to each bowl at serving time. Don't add ahead of time because the noodles will get too soft. Once the noodles are added to the soup, allow to sit for a few minutes for noodles to absorb the flavor of the soup.

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Nutrition

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Serving Size: 1 Serving (1054g)
Recipe Makes: 4 Servings

Calories: 2289
Calories from Fat: 1349 (59%)

Amt Per Serving		% DV

	Total Fat 149.9g	200 %
	Saturated Fat 42.7g	214 %
	Monounsaturated Fat 62.1g
	Polyunsanturated Fat 32.2g
Cholesterol 768.2mg		236 %
Sodium 695mg		24 %
Potassium 2020.8mg		53 %
Total Carbohydrate 34.4g		10 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 32.3g
Protein 188.3g		269 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2289

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