Ginger Chicken Soup

During and after college, I often made chicken packets. Chicken was cheap and it just took a few inexpensive ingredients to create a tasty meal. By the time my mid/late twenties hit, I chickened out. No more chicken! Interestingly enough, I found comfort in my arch nemesis, the turkey.

Recently, I've been craving chicken (no mom, I am not pregnant). I remembered how much I used to enjoy chicken packets and decided to create a more grown-up version.

My husband was so excited that chicken was allowed back into the house. He went on and on about he used to watch his mom chop the head off of chickens and pluck the feathers from their goose-fleshy body. Amazingly enough, I still wanted to eat chicken!

I apologize about the formating of the recipe. Blogger is having issues, apparently.

Ginger Chicken Soup

2 chicken breast halves, bone in and skin on

2 inch piece of ginger, peeled and thinly sliced

6 green onions, thinly sliced.

2 bird's eye chili, thinly sliced

1 cup snow peas, sliced

Juice of half a lemon

1 tbs soy sauce

1 tsp sugar

Cilantro, for garnish

Rice noodles, cooked according to instructions

1. Fill a large pot with 4 cups water and bring to a boil. Add the chicken and boil for 10 minutes. Remove the chicken from the water and let cool. Remove the skin from the meat and the breast from the bone. Add the skin and bones to the pot of water and simmer until reduced by half. Remove from heat. After 10 minutes, skim off the fat.

2. Set the chicken breast on a large piece of heavy-duty foil. Slice the breasts into four or five pieces.

3. In a bowl, mix the lemon juice, soy sauce, and sugar until the sugar is dissolved. Spread the ginger and half the green onion and chili slices between the chicken pieces. Pour the sauce on top.

4. Gather the sides together and fold over to form a tightly wrapped packet. BBQ over indirect heat (325 F) for 20 minutes, gently flipping every five minutes.

5. While the chicken cooks, prepare the rice noodles. When still a bit al dente, remove from water, drain, and run cold water over them to prevent sticking.

6. Heat the stock and add the nam pla, snow peas, and the remaining green onion and chili slices. Simmer for three minutes.

7. Divide the noodles into two bowls and add the broth. Unwrap the chicken and divide the meat and juices between the bowls and serve. Garnish with cilantro.