Spicy Lemon Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 of a whole roasted chicken4 cups chicken broth1 onion3 cloves of garlic1 cup white wine1 tbsp Sriracha (Asian hot sauce--very spicy, use to taste!)1/2 pound baby carrots1 pound button mushrooms1 package lemon pepper pappardelle (Mine is from trader joe's but you can really use any noodle pasta)tarragon to tastebay leaves to tastesalt to tastepepper to tastebasil to tastesoy sauce to taste (optional)
Place the leftover whole chicken--bones and all--in the broth to simmer with the onions and garlic.
Bring to simmer and allow to simmer for 30 minutes.
Remove the whole chicken with tongs and add the vegetables, salt and herbs.
Pick the chicken clean and discard the bones.
Place the shredded chicken back in the bowl and squeeze a quarter of a lemon into the pot.
Place the lemon rind in the broth for flavor. Allow to simmer.
Add the sriracha and final seasonings to taste.
Turn the pot up to boil and add the pasta, cooking it until al dente. Then serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user PRETTYPITHY.
Bring to simmer and allow to simmer for 30 minutes.
Remove the whole chicken with tongs and add the vegetables, salt and herbs.
Pick the chicken clean and discard the bones.
Place the shredded chicken back in the bowl and squeeze a quarter of a lemon into the pot.
Place the lemon rind in the broth for flavor. Allow to simmer.
Add the sriracha and final seasonings to taste.
Turn the pot up to boil and add the pasta, cooking it until al dente. Then serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user PRETTYPITHY.
Nutritional Info Amount Per Serving
- Calories: 200.4
- Total Fat: 2.4 g
- Cholesterol: 23.2 mg
- Sodium: 96.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 2.6 g
- Protein: 11.4 g
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