East Meets West Fusion Chicken Noodle Soup

2 quarts chicken broth, home-made

2 cups (500 mL) roasted chicken, chopped

1 cup (250 mL) onion, finely minced

3 garlic cloves, finely minced

1/2 tsp (2.5 mL) chili pepper, red, hot, flakes

1 tsp (5 mL) basil, dried

1 cup (250 mL) peas, green, frozen

1 cup (250 mL) turnip or rutabaga, cut into small chunks

1 cup (250 mL) celery, sliced

1 cup (250 mL) egg noodles, fine

1 tsp (5 mL) lemon peel or zest, fine

2 tbsp (30 mL) lemon juice

2 tbsp (30 mL) soy sauce, low sodium (e.g., Lite Tamari)

1/2 cup (125 mL) fresh parsley, minced

1 tsp (5 mL) honey (to taste)

1 Heat stock in soup pot. Add chopped chicken, minced onion, garlic, chili pepper flakes, basil, peas, turnip and celery. You can substitute 1 Tbsp fresh Thai basil for the dried if you have it. Cover and bring to a boil.
2 Stir in egg noodles and simmer a few minutes until el dente (just tender).
3 Add lemon peel, fresh lemon juice, low sodium soy sauce, minced parsley and honey. Taste and adjust seasoning.
4 Serve garnished with a sprig of fresh parsley and/or lemon wedge if you wish.