The other night Josh was feeling pretty sick, so I, being the incredibly considerate partner that I am (hahaha), decided to make my favorite go-to when I'm feeling sick.
I just didn't feel right running to the store and buying a can of chicken noodle soup when I already had such incredible ingredients at home. To put my own spin on things, I chose to go for a Thai Inspired Chicken Noodle Soup. It's citrusy, and refreshing, but the the broth is still soothing. It is sure to put a spring in your step; no one can deny the comfort of chicken noodle soup.
To keep it a quick and easy process, I opted for using Chicken Broth. This soup will only take about 30 to 40 minutes.

What You Need:

For the Chicken:
-1 Large Clove of Garlic
-2 Boneless/Skinless Chicken Breasts
-1 tsp Fresh Squeezed Lime Juice
-1 Tbsp Low Sodium Soy Sauce
-1 tsp Salt
-Pepper to taste

For the Broth:
-1 tsp olive oil
-4 Cloves of Garlic
-1/2 tsp fresh grated Ginger
-1 Jalapeño (seeded)/ or a chili pepper
-Fresh Cilantro Leaves for Garnish
-1 Shallot
-1 Large Carrot
-a large Handful of Shiitake Mushrooms
-2 Celery Stalks
-32 Oz Organic Low Sodium Chicken Broth
-1 tsp Fresh Squeezed Lime Juice
-1 tsp Sambal Olek Chili Paste
-1 Package Thai Style Rice Noodles
-Salt and Pepper to taste

1. Start by pre-heating your oven to 350º F. While the oven is pre-heating, prep the ingredients for the chicken. Place your chicken in an oven safe dish, a small casserole dish will do! Mince the garlic finely, add that, the soy sauce, and the lime juice to the chicken. Flip your chicken a few times to make sure it is coated. Distribute salt evenly over chicken, then add pepper. Put the chicken in the oven, and set a timer for 10 minutes. When the time goes off, baste the chicken by pouring the leftover juices in the baking pan over the chicken, put back in the oven for another 10 minutes.

2. Prep the ingredients for your broth now: mince the jalapeño/chili pepper, seed it if you would prefer your soup mild, leave the seeds if you're feeling spicy. Peel the carrot and cut into small rounds, dice the shallot, and celery stalks.

3. In a large pot, add oil over medium heat and allow it to get hot. Once hot add the minced garlic, allow it to become fragrant (stirring constantly, this is a quick process.) Add in the jalapeño and shallot, continue to stir until the shallot is cooked. Add the chicken broth, bring to boil, and reduce to simmer.

4. While waiting for the broth to boil, add chili paste, grated ginger, and lime juice to a small bowl, and stir together. Once your soup is simmering, add the lime and chili paste mixture, and the carrots and celery. Cover and continue to let simmer.

5. Once the timer for the chicken has gone off again, pull it out and flip it, setting it on the highest rack. At this point you're just going to want to cook it until the chicken is done, it should take between 5-10 minutes depending on the oven. 

6. When the chicken is done cooking, either pull it or cut it into bite size pieces and add it to your soup, add the mushrooms along side. Allow soup to simmer covered for 5-10 minutes. 

7. At this time, cook the noodles according to package instructions. Leave the noodles slightly al-dente and add to bowls for serving. 

8. Pour soup into bowls, and garnish with fresh cilantro leaves. Add salt and pepper to taste. Enjoy!