Wasabi chicken soup

The liquids can vary here, so the evil phrase “salt to taste” applies again. Variations, omissions, or substitutions of vegetables are also fair game – just don’t leave out the honey or, of course, wasabi!



~6 cups chicken broth. If you don’t have any, you can use salted water.
~ 1 1/2 cups thinly sliced carrots
~ 1/2 cup sliced celery
~ 1/2 cup finely chopped onion
~ 1-2 cups chopped, cooked chicken, depending on preference for meatiness. Dark meat is recommended – or even just tear up a pre-cooked rotisserie chicken
Salt, to taste*
1/2 tsp black pepper
1 tsp garlic powder
1 tsp ground ginger
1 Tbsp freeze-dried wasabi powder
1/4 tsp cayenne pepper (optional)
2 Tbsp honey
Egg noodles! I used about 1/3 of this 9 oz package.

Bring the broth to a boil, and throw in the carrots, celery, and onion. Simmer until carrots soften, then stir in the chicken, spices, and honey.

Let it all (except noodles) simmer a while – it might even work in a slow cooker. Add more broth if there isn’t enough room in the pot.

A few minutes before serving, add the egg noodles and simmer until they’re done.


*My usual “salt to taste” protocol is about 6 shakes into the pot, then a good stir, then taste.


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