Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

We welcome with their first recipe for our group !

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Alright, bear with me here. Since I'm not used to actually typing all of this stuff out. ^^;

Ingredients:

4 Cups chicken stock
4 Cups water
3 Chicken breasts
2 Carrots
1 Zucchini
6 Cloves of garlic
1 Large sweet onion
4 Stalks of celery
1 Red bell pepper
1 Lime
2 Bay leaves
2 Larger button mushrooms
1 Large jalapeno
1 Bunch green onions
1 4inch section of ginger
1 pack of dried noodles, I get them from the asian section of the grocery store.
Curry powder
Salt

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Now, I had salted both sides of my chicken breasts several hours beforehand to help with moisture/flavor. You can also do a brine if you're really feeling adventurous.

Start by getting everything cut up. I cut everything into larger chunks. You can cut them smaller so they disappear into the soup more if that's what you want. Take the skin off the ginger and cut it into sticks, then cut it into about inch long sections. Cut the sweet onion into larger chunks, not fine dices, cut the root section off and thinly cut up the green onions up till you get to the green part, the cut those in roughly inch chunks and set those aside. Take the skin off of the garlic, slice those thin and put the sweet onion, garlic, ginger and white parts of the green onions in a bowl.

Next, cut the zucchini in half lengthwise and then do that a second or third time, depending on how big your zucchini is, and cut them into roughly one inch chunks. Cut the "meat" off of the bell pepper, cut the white part out of any tagged along and get rid of the rest. You can use the seeds if you really want to. Then thinly slice the carrots on a bias. Put all the zucchini, carrots and bell pepper in another bowl.

In a third bowl, no I'm not testing you, this is why I end up with so many dishes, As thing as you can slice them, slice your mushrooms and jalapeno and put them in that.

Then, cut your chicken breasts into strips. Then cut them into roughly same sized chunks as you have with most of your veggies.

As for the celery, we don't care too much for it, so I just cut the stalks in half, put it into the broth to add more flavor and then took it out at the end.

So, now that all of that is done, get a fairly big pot. Turn your stove top onto MD/High heat and some oil. Once that's heated up dump in your onion, garlic and ginger bowl. Stir occasionally until they start to brown a bit, then take them out of the pot and place back into the original bowl. After that put more oil in, turn the heat up if needed and put the chicken in. Same thing, stir on occasion and brown it as best you can. Also, add 2 tablespoons of curry powder and mix it in. The chicken will dry out quickly, so don't let go for too long. At the very lest let it go until the outside changes color. Once you think you're good, put your onion mix back in, pour in the 4 cups of stock, water, bay leaves and celery. Bring the pot up to a boil and then turn it down to low.

I let mine sit for about an hour. You can do less time if you want, but it really helps with the flavors the longer you let it sit. You can add some salt in at the beginning and also keep adding more as you need it. Keep tasting the broth and adjust it with salt as you see fit.

When that's about done, bring a skillet out and start warming that up. Again, put some oil in it, warm in up on MD/High and once it's hot put your bowl of zucchini, carrots and bell pepper in. Stirring on occasion again to it browns, but doesn't burn. As that's going on, pick out your two bay leaves, they should be floating on the top, and pull the celery out. Unless you cut that up and left that in. When all of that is about done, start bringing the pot back up to a boil. Put the veggies you were cooking, green tops of the green onions, jalapeno and mushrooms. Since the mushrooms and jalapenos are so thin they will cook quick as the noodles cook. Once it gets back to a boil, add the noodles and cook them as long as the package says. Mine only took 3 minutes. Once that's done, cut in half and squeeze all the juice from the lime into it and stir it up.

Again, adjust something if you feel the need to. Heck, you don't even have to use the noodles if you don't want to. The soup is perfectly fine without them. Just makes it go a bit further.

But at this point, you should be done, enjoy. Just try not to burn your mouth trying to eat it too quick.

BTW, I ended up eating this with a fork, because of the noodles and how chunky it was.