Noodling with a traditional chicken soup
There’s something about wholewheat spaghetti’s chewy al dente texture that makes it really tasty in a chicken soup. It could be that it holds its shape better than traditional egg noodles so when you slurp the noodles oscillate wildly before satisfyingly smacking you on the lip.
I discovered this when I had a cold and really wanted chicken soup but only had a box of whole wheat spaghetti in the pantry. Since then I whip up this spaghetti noodle soup when I want something fast.
Spaghetti Noodle Soup
Star Tested I use no-salt-added chicken broth to keep sodium levels in check. If you only have a frozen chicken breast, you can toss it into the pot of boiling broth to cook. To add a tart kick and brighten up the soup, I add pickled jalapenos for heat or sliced pickles for a salty crunch. I learned this tip from chef Christopher Palik from Oliver & Bonacini’s catering department. He likes to balance salty flavours (in this case, the chicken and the miso paste) with acidic ones to keep your taste buds interested. 4 cups (1 L) no-sodium chicken broth 2 tsp (10 mL) white miso paste 16 oz. (450 g) boneless, skinless
chicken breast 3 oz. (90 g) dry whole-wheat spaghetti or spaghettini 2 cups (500 mL) leafy greens, spinach, watercress or kale leaves 8 cherry or grape tomatoes 1 tbsp (15 mL) pickled jalapeno peppers or sliced pickles Salt and pepper, to taste 1 tsp (5 mL) furikake (Japanese rice seasoning), if desired In medium-sized pot over mediumhigh heat, bring chicken broth and miso paste to a rapid boil, stirring to make sure miso paste dissolves.
Add chicken breast and boil until no longer pink in the middle, about 10 minutes. (If cooking from frozen, about 15 minutes.) Remove chicken and place on cutting board. Let rest for 2 minutes.
With broth still at a rapid boil, add spaghetti and cook until al dente, about 8 to 10 minutes.
Meanwhile, shred chicken breast into smaller pieces using two forks. Return to pot.
When the pasta is al dente, add leafy greens and tomatoes. Stir. Pour into large serving bowl. Add pickled jalapenos or pickles. Season with salt and pepper to taste. Add furikake if desired. Serve immediately.
Makes 1 serving. Test kitchen tips Storing leftovers: Remove noodles from soup and store in separate airtight containers in fridge for up to three days. Noodles will get mushy if stored in broth. How to make (or not make) purple soup: Adding beets or fancy purple carrots to boiling soup will turn it a deep purple colour. Some people love this; it turns others off. Experiment with spices and pastes: Get more mileage out of this recipe by substituting miso paste with curry or shrimp paste. Add a big pinch of Italian seasoning or 1 tsp (5 mL) curry powder for an Italian or South Asian twist. Instead of spaghetti, try bow tie pasta for the kids or orzo to make it easier to eat with a spoon. Mix it up to create your own take on the classic chicken noodle soup. Use up your herbs: Chop up leftover cilantro and parsley and add to serving bowl for a fresh, grassy finish. karon.lui@gmail.com