Peanut Chicken Soup

Do you, too, have sniffles? A winter cold? You need chicken soup. Chicken soup cures almost all ills, and doubly so when the peanut sauce you happen to add in has a touch of spice to it.

This soup got very high reviews from Clive, though that may be in part because he was out in today's chilly rain for a few hours on the his bike. Whatever the reason, the soup is happy and good and good for you.

Peanut Chicken Soup
Serves 4

2 T olive oil
1 yellow onion, diced
4 chicken thighs, chopped
1 small head broccoli, chopped
4 T peanut sauce, prepared
1 quart stock (chicken or turkey)
1 bunch udon noodles
1/3 c cilantro, chopped
1/3 c scallions, chopped
1 t pepper, or to taste

Heat a large dutch oven or soup pan over medium heat until warm. Add the olive oil and heat to just shy of simmering. Add the onions and sweat briefly; 2-3 minutes.

Add the chopped chicken and cook for 5 minutes, until the chicken has started to cook through. As the chicken begins to cook, add the broccoli and the peanut sauce, stirring to coat all the ingredients with the peanut sauce. I used a prepared peanut sauce that has a little spice to it and right about this point, the house started to smell amazing.

Pour in the stock and stir to get any bits off the bottom of the pan. Allow the soup to come to a simmer, then throw in the udon. Cook for 4-5 minutes, or according to the package directions.

Stir in the cilantro and scallions and taste the soup. Add pepper to taste. Serve.