Wednesday, January 25, 2012
Cupboard Carrot and Rice Noodle Soup
I made this on the day of a snowstorm because I really didn't feel like going grocery shopping. So I looked at what I had and gave it a try!
2 carrots chopped
1 onion chopped
1 rib of celery chopped
2 cups of chicken broth
2 cups of water
a handful of fresh parsley chopped
half bag of rice noodles
kosher salt and pepper to taste
dash of coriander (optional)
juice of half a lemon
clove of garlic peeled
2 slices of sandwich bread
In a soup pot, heat the olive oil over medium heat. Add onion and carrot and cook until softened about 15 minutes. Add broth, water, salt, pepper, and coriander. Bring to a simmer, add rice noodles and cook for 3 or 4 more minutes.
Meanwhile, toast the bread. When toasted and hot, rub the bread with the clove of garlic. Chop into crouton sized pieces.
When noodles are done, remove from heat and stir in the handful of fresh parsley and squeeze in your lemon juice. Top with your toasty garlic croutons.
This made 3 bowls of soup for me, but you can downsize or make more if you need to. Soup is extremely versatile and easy to make.
You could also add chicken if you have some left over. I did that the next day for lunch!