That's what originally inspired this soup, but honestly it's good for any occasion during those 6 months of the year when the temps dip below 70 degrees here in Southern California.
Most or all of these ingredients are already in your pantry. I keep chiles on hand because they enhance flavor of soup, marinara, and anything else you make. Pasilla delivers a milder heat than jalapeno; I tend to dice jalapeno fine and keep pasilla pieces larger or use a greater amount unless I'm really catering to Tim's tastes--which run gentler than my own. For this recipe the red bell pepper's sweetness balances the pasilla's pop.
I like rice noodles because they cook so easily (you don't even have to boil them--time spent in warm water does the trick) and keep their texture over time instead of getting mushy like traditional noodles. Also, because they're made of rice they provide needed simple, easily digestible carbs.
1 chicken breast
3 stalks celery
2 carrots
1/3 onion
1/3 red bell pepper
1/3 pasilla chile
Thai rice noodles
1 box unsalted chicken stock
Salt
Herbes de Provence
Put your pot over a low flame to preheat. Dice the vegetables. An inner leafy stalk of celery makes a nice flavor enhancement.
Turn up the heat and saute the veggies in oil for a couple of minutes.
Dice the chicken breast and add to pot along with the chicken stock and a teaspoon of herbes de Provence. VEGETARIANS: pour two to three beaten eggs into the liquid instead of the diced chicken.
Yes, I use commerically-made stock. Who has time to make their own? This unsalted version is simple and flavorful.
Simmer for 10 minutes over low flame. Break a fat handful of rice noodles into thirds, add to the pot, and continue simmering over very low flame for about 10 minutes more. Taste for salt (it'll need 1/2 teaspoon or so), and add water if necessary.
That's pretty much it. Ladle up a bowl for your boo, and while you're at it, one for you too.
