This recipe makes a TON of servings. It freezes quite well so you can always have some on hand whenever a sickness rears its ugly head your direction again. ;-)
The Prairie Princess Kitchen prescribes this soup, lots of fluids, and your favorite music to help cure what ails ya!
Ingredients:
3 - 32 oz. chicken stock
1/2 cup Moscato (can subsitute white cooking wine)
1 lime
2 tsp. ground ginger
1/2 cup sweet chili sauce (can be found in Asian sections of grocery stores)
1 small onion, diced
2 tsp. vegetable oil
2 tbs. minced garlic
2 - 3 cups cubed chicken
2 cups sliced baby bella mushrooms
1 package of fresh mixed cabbages (such as the image shown)
1/2 package of Brown Rice Pasta (Spaghetti style)
Soy sauce to taste
1. Place a stock pot over medium-high heat. Add the oil. Add the chopped onions and garlic. Once the onions are translucent, add the cubed chicken. Stir well.
2. Once the chicken is mostly cooked through, add the mushrooms. Stir, cover and let it cook for about 5 minutes.
3. Deglazed the mixture with the wine. Stir well. Add the chili sauce and stir again.
4. Add the cabbage mix and stir once more.
5. Pour in the chicken stock. Add in the juice of 1 lime and soy sauce to taste.
6. Once the soup is simmering, add the rice noodles. Cover and let it cook 10-12 minutes, or until the noddles are soft.
Serve hot and enjoy!
Makes: 8-12 servings