Dinner Tonight.

Spicy Chicken Soup

1. Thaw 4 boneless skinless chicken breasts. Once thawed, cut in 1/2 so they are thinner. Marinate in a sauce made up of 4 T soy sauce, 1 T hot chili sauce, 2 T sweet chili sauce, & 1 t minced garlic for apx. 1 hr.


2. Shred carrots to make 1 cup & thinly slice celery to make 1 cup. Add to 64 oz chicken stock to boil lightly for 30 minutes.

3. Sprinkle chicken with salt & pepper & grill{I use the george forman}. Slice thinly once cooked.

4. Once veggies are cooked enough to be soft add 2 T soy sauce, 1 T hot chili sauce & 1 T sweet chili sauce. Let Simmer.


5. Cook Top O Ramen noodles{5 packages} according to directions using chicken stock instead of water. 

6. DISH UP. Noodles on bottom, then veggie soup, & top with chicken & parsely. enjoy!!

**this is a very yummy meal, the soup saves and reheats very well, the noodles to do not though so you do need to make fresh noodles for the meal, but I make this soup and have Spence take it and add it to a cup of instant noodles for lunch at work**