Long Squash Chicken Soup

I’ve been feeling a little under the weather the last couple days. Not bad enough to stop me from going out, but enough to make me feel tired and not as enthusiastic about food this week.

Perfect for a day like this is chicken soup. And here is a version that I particularly like. It uses squash and long rice noodles!

I use long squash, I think that’s what it’s called at the market. I usually buy the kind that are about 12 to 14 inches long like below.

INGREDIENTS
4 pieces chicken tenderloin
1 long squash
1 can chicken broth
1 package long rice noodles
water
soy sauce
salt

DIRECTIONS

First I poached about 4 pieces of chicken tenderloin in about 3 cups of water. While that was boiling away, I cut the skin off the squash then cut it in to cubes.

When the chicken was done I took it out and shredded it into bite sized pieces.

Next I skimmed off any foam from the chicken water and added a can of chicken broth to the pot. At this point I tasted the broth and added a little salt and soy sauce. The amount you add will depend on if you’re using low sodium chicken broth and how salty you like your food.

Next, add in the squash and boil until it gets soft and a little transparent looking. When it’s just about done add the chicken back in along with the long rice noodles (which have been soaked according to package instructions). Two or three minutes after adding the noodles it’s ready to eat!

Take care everyone!