• 2 tablespoons vegetable oil
• 1 medium yellow onion, peeled, quartered and thinly sliced
• 3 cloves garlic, peeled and finely chopped
• 2 poblano or anaheim peppers, seeded and thinly sliced
• Salt and freshly ground black pepper
• 1 cup shredded carrots (available packaged in the produce department)
• 6 cups chicken stock (1 1/2 quarts)
• 1 1/2 pound chicken tenders, cut into bite-size chunks
• 2 small bundles from a 3.75-ounce package of bean thread noodles, such as Kame brand (there are usually 3 bundles in one package)
• 3 tablespoons cilantro leaves, chopped
• 15 fresh basil leaves, roughly chopped
• Juice of 1 lime

Heat a large heavy-bottomed soup pot with vegetable oil, two 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 the shredded carrots and the chicken stock. Cover with a lid and bring up to a simmer. Once simmering, add the chicken and simmer for 5 minutes, then add the noodles and simmer for 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the lime juice.

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