Asian-Style Chicken Noodle Soup
This comforting bowl brings together tender chicken, soft noodles and fragrant broth seasoned with ginger, garlic and a touch of soy sauce. It's warm, soothing and easy to make on a busy day. Fresh veggies and color and crunch, while herbs give it a bright finish. It's the kind of soup that feels light but still satisfying.
Ingredients
- 2 tablespoons oil
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1-2 chicken breasts, thinly sliced
- 6 cup chicken broth
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes or chili sauce
- 1 cup carrots, julienned
- 1 cup cabbage or bok choy, shredded
- 1 cup mushrooms, sliced
- 2 packs egg noodles or rice noodles
- Green onions and cilantro for garnish
- Salt and pepper to taste
Instructions
- Heat the oil in a pot. Add the onion, garlic and ginger. Cook until fragrant.
- Add the chicken slices and cook until they turn white.
- Pour in the chicken broth. Add soy sauce and vinegar, sesame oil and chili if using.
- Bring to a gentle boil. Add carrots, cabbage and mushrooms. Simmer for 10 minutes.
- Add the noodles and cook according to the package directions.
- Taste and adjust seasoning with salt and pepper.
- Serve hot and top with green onions and cilantro.
Notes
View this Cookware Sets for the Asian-Style Chicken Noodle Soup Recipe.....
