What do you do when you come home from a big day out and about and you need to make a dinner with chicken, soup base, vegetables and vermicelli noodles? Improvise!
Here’s my secret recipe to help you ward off those stubborn summer colds!
1 box of carrot ginger soup base
3 chicken thighs
2-3 handfuls of green beans
2 cloves of fresh garlic
1 pack of vermicelli noodles
Whachu wanna do!
Chop up your garlic, matchstick your green beans and carrots, get out your oil and drizzle til it sizzles, then crank the heat up to get a nice sauté of roasted garlic going for a few minutes. Just don’t burn things! Add the veggies and turn down to a medium low simmer for 10-15 minutes. Toss them into a bowl or something to free up the pan.
Grab a large pot and another element and dump your box of delicious soup base in there. Follow the instructions on heating that stuff up though, cause I have no idea what you bought. I don’t read minds. Yet.
While the soup is slowly warming up, get out the chicken thighs (and the meat cutting board) and chop them up into bite size pieces. Grab that same pan (I like using the same pan ’cause garlic and oil residue is tasty as eff, but it’s your call) and toss the veggies into the soup. Then toss the cut up chicken in the pan and go to town. Keep the heat low so you don’t burn the eff outta the meat. Unless you’re into charcoal… And then, by all means, give’r.
Aight, so the chicken should be done in about 15-20 minutes and the soup veggies mix is about done too. So dump the chicken into the pot, grab your noodles and toss them in too. You now have to wait like 3-5 minutes for those noodles to soak up and cook… Again read the instructions ’cause I’m not your mom. Turn off the element and serve this bad boy up hot with a lemon ginger green tea to boot!
Voila! Your soup masterpiece is done.
Remember, you don’t have to be a rock star to start, but you have to start in order to become a rock star!
Stay sweet, kids!
Please share this or add your favourite makeshift meal down below!