Sriracha Hot Chicken Soup

Chicken noodle soup is great and all, but if the stock you're using isn’t first class, well, the whole thing can end up tasting...just okay.

So for this recipe, I’m using veggies that will infuse the broth with a spicy, smoky flavor.

A flavor that will wake up your taste buds.

Roasted red peppers, fire roasted tomatoes, and sriracha—all things you can find in any grocery store these days!

These ingredients elevate what was once a basic soup to anything but.

But let’s be honest, I hooked you as soon as I said Sriracha Hot Chicken Soup. 😉

Sriracha Hot Chicken Soup

servings: 6

Ingredients:

• 2 tablespoons olive oil
• 2 to 3 celery ribs, chopped (about 1 cup)
• 1 small yellow onion, chopped (about 1 cup)
• 2 medium carrots, chopped (about 1 cup)
• 3 garlic cloves, minced
• 2 teaspoons kosher salt
• Two 12-ounce jars roasted red peppers (about 4 small peppers)
• Two 32-ounce boxes chicken or vegetable stock (8 cups)
• One 14-ounce can diced fire-roasted tomatoes with green chilis
• 1 to 2 tablespoons sriracha
• 12 ounces wide egg noodles
• 2 cups cooked shredded chicken
• Juice of 1 lime
• 2 tablespoons chopped parsley leaves, more for garnish
• 1 avocado, pit + skin removed, chopped

Directions:

1. Heat the oil in a large pot over medium heat, then add the celery, onions, carrots, garlic and 1 teaspoon of the salt. Cook this mixture until it is soft and fragrant—about 7 minutes.
2. While the veggies cook, drain the roasted red peppers, then prepare by pureeing them in a food processor or blender, or finely chopping by hand.
3. To the pot with the veggies, add the stock, pureed roasted peppers, tomatoes, sriracha (use 1 to 2 tablespoons, depending on how spicy you like things), and remaining 1 teaspoon of salt. Bring this mixture to a simmer, then cook to allow the flavors to combine—about 5 minutes.
4. Add the egg noodles and cook until they are a couple of minutes short of al dente—about 5 minutes. Add the cooked chicken, lime juice, and parsley, then cook until the chicken is warmed through—about 3 to 5 minutes. Taste the soup and add salt if needed.
5. To serve, top with the additional parsley along with the avocado. Enjoy with grilled bread if desired.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

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Sriracha Honey Brussels Sprouts

I love that Brussels sprouts have made a powerful comeback in recent days.

People are excited to learn that a deeply browned, roasted Brussels sprout is much different—and tastier!—than a steamed one. 

And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level—adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!

The result is a Brussels sprout that is sure to make you sing in delight.

Because you sing when eating delicious food, right?

I’m not the only one, am I?!

Sriracha Honey Brussels Sprouts

servings: 1 pound of Brussels sprouts; serves 2-4

Ingredients:

• 1 pound Brussels sprouts, stemmed + halved (quartered if very large)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 teaspoons sriracha
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon roughly chopped parsley

Directions:

1. Preheat the oven to 400°F. On a baking sheet, toss the Brussels sprouts with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place them in the oven and roast them until they are deep brown and crispy on the edges—about 35 minutes.
2. While the Brussels sprouts cook, in a large bowl, mix together the sriracha, honey, vinegar, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper.
3. Remove the Brussels sprouts from the oven and toss them in the bowl with the sriracha honey mixture. To serve, top the Brussels sprouts with the toasted pumpkin seeds and parsley.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

 

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