Well this evening I decided to put into practice something that I have been meaning to do for a long time now. And that is to catalog all of these tasty creations that I make for myself or for my guests. What a better way to start things off then with something everyone can relate to... Chicken Noodle Soup! I paired this with a dish of cucumber salad and Peppermint Iced Tea.
For this dish I used:
Chicken Noodle Soup (made 4 servings, 2 cups a serving)
2 thin cut chicken breast ( pan cooked in a little olive oil, then diced)
1 white onion
1 1/2 cups of thinly sliced bok choy (including greens)
4 chicken bullion cubes
6 cups of water
1 package spaghetti styled Shirataki Tofu noodles (chopped into smaller pieces)
1/2 teaspoon of sea salt
1/2 teaspoon fresh ground pepper
1 teaspoon garlic powder
1 teaspoon of sage
Cucumber Salad (made 1 serving)
1/3 of a cucumber (sliced and quartered)
1/2 tablespoon of peppercorn mayo
sprinkling of crumbled Feta Cheese
mix together then dash with more fresh pepper
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