Whenever one of us is sick, it’s time for The Soup. This is the only kind of soup we ever make in this home because Cris hates all other soups. This soup is amazing. The delicious, spicy broth is perfect for sore throats and stuffy noses, and the watercress is full of all sorts of magical, healthy goodness. And, bonus! The soup is easy enough to make even when you’re feeling like crap and hopped up on cough meds and trying to take care of a baby who’s become obsessed with the cat food dish.
The recipe was originally based on this Asian Chicken and Chili Soup from the delightfully cute (and tiny!) Everyday Food magazine, but it’s evolved over the years into its own beast.
- 12-16 oz of chicken, poached and shredded
- 1 bunch of watercress with the thick stems chopped off
- 1 bunch of cilantro, chopped
- 1 roughly diced onion
- 1 red bell pepper, cut into 2” strips
- the juice from 2 limes
- 2-3 tbsp soy sauce
- 1 tbsp Asian chili garlic sauce (sweet chili sauce can be used if you don’t like the spicy)
- 6 cups chicken broth
- 1 packed of udon noodles
- Bring the broth, soy sauce, chili sauce, lime juice to boil. Add onions and bell peppers and simmer for a few minutes.
- Add noodles and chicken, and simmer for a couple more minutes.
- Add in the watercress and the cilantro, and then simmer for yet a couple more minutes.
- Serve. Enjoy. Feel better.
That’s it. Sometimes we throw in some garlic and sometimes we leave out the noodles. Sometimes we add jalapenos or habeneros (because I’m not happy until it’s so spicy that I’m crying while eating it). But if you leave out the cilantro because you’re one of those weird creatures who quote-unquote “doesn’t like” cilantro? We can’t be friends anymore. I’m sorry.