After a weekend filled with the cloudiest, coldest weather Austin has seen in months, I couldn’t stop thinking about soup. And not just any soup, but a soup I consider making often {but haven’t} since its conception in July of 2012. How can time be passing so quickly??
Since creating this recipe, a couple things of changed. For one, I’m eating a heck of a lot more meat {so I added chicken}! I’d blame that on living in Texas if I hadn’t spent most of my Dallas year as a vegetarian. And second, the FoodFash kitch has become way gluten-free. I must say that I prefer this soup with udon noodles, but if you’re cooking without gluten, then this rice spaghetti is a more-than-fine substitute.
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Summer Soup
By Published: September 16, 2014
- Yield: 4 Servings
After a weekend filled with the cloudiest, coldest weather Austin has seen in months, I couldn't stop thinking about soup. And …
Ingredients
- 1/2 cup cilantro leaves
- 12 cups water
- 4 Not-Chick’n Bouillon Cubes
- 2 heads baby bok choy chopped
- 1 bunch green onions chopped
- 1/4 pound shiitake mushrooms sliced
- 1 serrano pepper sliced and seeds removed
- 4 limes juiced
- 7 ounces rice spaghetti {or udon noodles if not gluten-free}
Instructions
- Bring water to a boil in a large pot over high heat.
- Add all of the ingredients except for the chicken and rice spaghetti to the water and boil for 5 minutes.
- Add the noodles and boil for 8 to 10 minutes or until noodles are tender.
- Ladle into a bowl and top with chicken and garnish with extra cilantro.
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