Sounds delicious! An "almost-enough-chicken-for-soup" thing was on the menu for me last night; I was comparing supper notes on the phone later w/ a bro who had constructed a clams linguini dish from items in the pantry. His sixteen-year-old cat seemed interested as the dish simmered, so it was deemed edible by the bro even as he reminded the kitty that he'd been hired on as footwarmer and snuggler, not a food taster. But the sniffs of approval were taken as a sign the bro's cuisine would not kill a human being, cats being fussier than we are about a lot of things.
My soup had a handful of kale sliced into narrow ribbons and cut to 2" lengths, sautéd carrots, onion, garlic, celery, a couple sliced up baby bella mushrooms, some diced tofu, "the memory of a chicken wing" aka maybe two ounces of diced up leftover poached chicken breast from previous evening... and some rice vinegar, soy sauce, white pepper.
It was pretty good for a fake chicken soup, but I might have liked some noodles or a little rice with it, didn't occur to me until I was halfway through a big mug of it. Well next time.. there's a little left for lunch today but that's probably just enough for having a few saltine crackers alongside it.
It was absolutely delicious - based on many of the soups (shellfish or chicken carcass) that the carer used to prepare; I had watched closely, and sought advice from her when she used to prepare these dishes, seeking instruction.
I love those somewhat spicy, Asian style soups.
At that time, I had queried the lack of garlic, and the carer informed me that garlic is not used when preparing that dish.
Actually, it was easy to prepare, inexpensive, and (as the weather is brutal here today) can be put together reasonably quickly (in around 20-30 minutes) from what are mainly store cupboard ingredients.
Okay, the chilli (one small pepper), and ginger are "fresh" (in that they were chopped and added), as are the tomatoes, French onions and shallots. (The peas were frozen). But, given the long shelf life of such vegetables, (with the possible exception of the cherry tomatoes), this is an easy and affordable and tasty dish.
Plus, the stock can be drunk as soup from a mug, later. Healthy and tasty. And warming.
Your soup also sounds delicious,
I have taken some chicken wings from the freezer (the sort with skin and bone); some will find their way into a a somewhat similar soup, (perhaps with coconut milk), while others may end up wth rice.
Rice vinegar and soya sauce can add a lot to such dishes, can't they? I'm also partial to Thai fish sauce with rice.
The pasta struck my mind today, because I wanted soothing sustenance, and noodles swimming in spicy stock. Once that was settled in my mind, the only remaining issue was what else would accompany the the ribbons of pasta and stock, and that also intersected wth what I knew I had in the house, all of which influenced the final dish.
Twenty years ago, I might have been a little upset at the thought that I lacked proper, real, Chinese noodles; instead, today, I merely wished to check which - of the many pastas I have n the house - would suit my immediate needs and wants best; and it turned out to be nastrini, which did the needful very well indeed.
