Spicy Chicken Pasta Soup
There was a dust storm in Sharjah and Dubai two days ago. The fierce gust of wind blew the fine desert sand, scattering brown and golden powder generously all over the city. The daytime temperature dropped the next day, from the usual 40+°C (our regular temperature since summer began 6 months ago) down to 30°C. The usual empty sky welcomed its first batch of fluffy, cotton candy clouds. Birds have started to migrate into the country. The flu virus has started infecting everyone’s upper respiratory tracts. Shopping malls are displaying heavy coats and sweaters, as if it will snow any minute.
Finally, after what seemed to be a never-ending season of summer, we’re ushering in the first signs of pleasant weather, our version of winter—the time of the year where people can actually walk outdoors and not faint out of dehydration, and go to the parks and beaches on weekends for BBQ.
This deliciously creamy and spicy pasta soup is my way of welcoming the cooler days ahead.
This soup contains chicken broth that has been slowly cooked with ginger, onion, cinnamon, bay leaf, and black pepper corns. You can use bouillon, of course, specially when you are in a hurry, but that wouldn’t be as magical as compared to cooking up your own healthy broth.
Last night’s leftover pizza went very well with the soup. The cute orange umbrella—from a cocktail we had at Caesars’ several months ago—has absolutely nothing to do with either the soup or the pizza. I just felt like putting it there. Or perhaps it’s my way of indicating that I miss the rain.
Oh, this heavenly soup also contains cream that makes all the difference in the world! And then there’s a dash of red chili powder, just enough to seduce your taste buds for that second helping.
How’s the weather like in your part of the world these days? What food are you looking forward to enjoy?