As the ‘ber’ months approach, you can feel that slight coldness in the air. No, that’s not the Christmas season just yet; it’s the rainy season here in the Philippines.

Three things are sure about the rainy season, rain, flood, and cold weather. So, maybe staying home sounds better than getting wet, and walking in the flood just to eat out.

Soups are one of the most loved comfort foods during the cold and rainy season.  And chicken noodle soup is one of the most popular of them all.

Here’s a variation of the classic chicken noodle soup we all know and love.
 
Ingredients:

•   4 Tbsp vegetable oil
•   1 medium onion, thinly sliced
•   3 garlic cloves, finely chopped
•   2 peppers, deseeded and finely chopped
•   Salt and freshly ground black pepper
•   5 1⁄3 oz carrots, shredded
•   2 ¾ pt chicken stock
•   4 boneless chicken breasts, cut into small chunks
•   2 1⁄8 oz rice noodles
•   The juice of 1 lime
•   3 Tbsp coriander leaves, chopped
•   4 fresh basil leaves, chopped
•   A small handful of bean sprouts
•   1 Tbsp soy sauce
•   1 Tbsp fish sauce

And you'll need:

•  1 large soup pot with lid
•  1 wooden spoon
•  1 ladle

Here’s what you should do:

Pour vegetable oil into a large soup pot to be placed over a high heat. When the oil is heated, add the sliced onion, garlic and pepper.  Cook and stir for 2 minutes, then season with salt and pepper to taste.

After that, add the shredded carrots and the chicken stock, and then stir. Cover the pot while gently bringing the soup to a boil.

Once the liquid has started to boil, add the chicken and leave it to simmer for 5 minutes.
Add the rice noodles after and let that simmer for another 5 minutes. When the rice noodles have cooked, remove the soup from heat.

To give it an extra twist, add lime juice for a tangy flavor. Also, season it with soy sauce and fish sauce according to your liking.

Finally, ladle it into soup bowls and garnish with the chopped coriander, a basil leaf and a sprinkling of bean sprouts.

Source:
souprecipe.org