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Friday, March 16, 2012

Almost Instant Noodle Soup

This recipe is one that I've used over the years to make a quick lunch, snack, or dinner.  The trick is to cook the pasta most of the way before adding the rest of ingredients.  Use spirals, penne, fussilli, shells, or elbow macaroni for the pasta.  Don't use long thin noodles they don't microwave well.

Great way to use small amounts of leftovers. Use any flavor bouillon. Meat should be pre-cooked and vegetables room temperature.

Ingredients

  • 1 serving instant bouillon (1 teaspoon or 1 cube)
  • 2 ounces whole wheat spirals (or any small hearty pasta)
  • 2 ounces cooked chicken breasts (or any lean meat)
  • 1 clove garlic
  • 1/4 tbsp black pepper
  • 1/2 cup chopped broccoli (or any seasonal veggies)
  • cups water

Directions

  1. Weigh pasta and place in 1 quart microwave safe bowl. Cover with water. Add bouillon, crushed garlic, and pepper. Stir.
  2. Microwave on high for 6 minutes. While dicing or shredding cooked chicken.
  3. Add the remaining ingredients. Microwave an additional 2 minutes or until desired doneness.
  4. Adjust seasonings. (Salt and pepper-hot sauce) Enjoy
Suggestions:
 Try leftover roast beef with onions, carrots, and celery  add a mushroom  if you have one for a beefy noodle soup.  Whole wheat elbows and beef bouillon would make it hearty.

Go vegetarian by using a one-half cup of beans drained and rinsed from a can.  Any cut up vegetables will go well with beans.  Use vegetable bouillon and choose a pasta that goes with your bean - whole wheat with white beans, a white pasta with black beans.  Season with a bit more hot sauce since beans tend to bland.



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