Chicken and Vegetable Soup (asian styles)

Yesterday I had a long day cleaning up the house and gardening and the last thing I wanted to do was cook up a nice meal at 5.30pm. I walk over to the fridge, open it and look up down, middle, left and right and I see nothing but dips, creams, salad dressings, lemons, potatoes and carrots. What do I cook with potatoes and carrots???? I couldn't just simply eat it alone. I am not a vegetarian and surely vegetarian food tastes nice but I am so bad at flavouring vegetables sometimes. I really need meat. Oh yeah ....I see some fresh chicken wings mum has given me (she buys heapss!!). So what do I make with these three awesome ingredients? CHICKEN & VEGETABLE soup of course but my style......asian styles lol *cause of the fish sauce :D*. I have no celery....but that's okay ...I am not making some traditional soup.

The recipe is pretty simple.....it's just one pot! Ready in under an hour! It's pretty healthy. No fat at all. I put the soup in the fridge last night and when I checked it in the morning there was no fat layer left behind.

For a medium sized pot of chicken and vegetable soup you will need:

- 10 chicken wings
- 4L water
- 5 cloves of garlic
- 2 carrots chopped in chunks
- 2 potatoes chopped in chucks (quarters)
- 1 to 2 cups of pasta
- pepper and salt to taste
- glug of fish sauce
- fresh herbs to garnish

• Firstly in a large pot add 3 to 4L of water. Add cloves of peeled garlic (don't chop). Boil on high.
• While the water is boiling, wash your chicken wings, chop up carrots and pototoes
• When the water is boiled add the chicken wings. Boil until the chicken is nice and tender and cooked. To check just scoop one out and cut through. If you see the skin is still pinky red and bloody..it's not ready yet. Don't over cook it otherwise it will taste dry.
• When your chicken is done, remove it immediately from the pot and run it under cold water in a large bowl. This will help it to stop cooking. Cut or tear into strips. Set aside.
  
• While the pot is still boiling add vegetables for 15 to 20 minutes.
  
• When the vegetables are halfway cooked add in your pasta.
• Add salt and pepper and a glug of fish sauce. It helps to bring the flavour out. Taste accordingly.
• Ladle pasta and broth over bowls and garnish with herbs. Add soy sauce if you want the soup to be more salty.

*** you don't need to eat this with pasta. Jasmine rice will do .....even tastes better!

I enjoyed it. It might be bland but that is all I had in the fridge :).

Have a good day