Heather’s Simple Glass Noodle Soup
After being away on vacation for 7 days all things seem to pile up, laundry, cleaning and just generally life. We arrived back from CUBA on Tuesday so it was take-out or eating out all week long, now don’t get me wrong, I LOVE restaurants and having someone else do the cooking but after 10 days of not having my own food I was in need…but so much had to be done before I could step in my kitchen. So Saturday was catch up day here at the Garand/Daley residence. A full day of running around…by 6pm we were both ready for bed. So dinner had to be simply but delicious. We loved it, I hope you do to.
6 boneless, skinless chicken thighs
1 large clove Ontario organic garlic minced
1 stalk of celery chopped
3 green onions chopped
1/4 red pepper thinly sliced
1 baby bok choy
1 cup bean sprouts
red pepper paste
3 cups chicken broth
2 tbsp olive oil
Salt Pepper to taste
Brown chicken thighs, then add in garlic, celery, red pepper paste and 1/2 cup chicken stock and saute till cooked through, about 15 min.
Warm up chicken stock on stove. Once you remove cooked chicken pour stock with garlic and celery into stock season with salt and pepper.
Boil glass noodles in water, about 3 min.
Once cooked cut up chicken Thighs.
Place noodles in bowl, followed by chicken thighs, bok choy, red peppers, bean sprouts, mushrooms and cilantro, pour the stock over and enjoy.
If you like noodle soup this is simple and delicious!