2 T. vegetable oil, 2 turns of the pan

1 medium size yellow onion, peeled, quartered and thinly sliced

3 garlic cloves, peeled and finely chopped

2 poblano or anaheim peppers, seeded and thinly sliced

Salt and freshly ground black pepper

1 C. shredded carrots, available in pouches in the produce department

6 C., 1 1/2 quarts, chicken broth

1 1/2 pound chicken tenders cut into bite size chunks, 2 packages

2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)

3 T. cilantro leaves, chopped

15 fresh basil leaves, roughly chopped

1 lime

 

Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 C. shredded carrot and 6 C. chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.