Asian Chicken Noodle Soup
I am so excited that it is soup season! I meal prep (nearly) every week, but I enjoy it much more in the Fall and Winter when I can get back to hot, comfort foods. I love this first soup of the season. It brings all the comfort of a classic chicken noodle soup with a delicious twist on the flavours.
Ingredients
• Vegetable oil
• 1 cup diced carrots (around 2 large carrots)
• 6 green onions, diced (approximately 1.5 cups)
• 4 garlic cloves, minced
• 2 tbsp peeled ginger (I substituted pre-minced ginger)
• 1 lb boneless, skinless chicken breast
• Salt & Pepper
• 6.5 cups low-sodium chicken broth
• 1.5 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tbsp sesame oil
• 1 tbsp granulated sugar
• 3 cups chopped Napa cabbage
• 1 pk crimini mushrooms, sliced (I’d like to point out that this autocorrected to criminology mushrooms at first)
• 2 pls dry ramen (just the noodles, not the seasoning)
• 1/2 cup chopped cilantro
Instructions
Prepare chicken breast in a frying pan with some chicken broth, cooking thoroughly.
Heat 1 tbsp of oil in a large pot over medium to high heat. Add carrots and sauté 3 minutes. Add your green onions, garlic and ginger. Saute 2 more minutes.
Tear or cut your chicken into bite size pieces/strips and add them to your pot.
Pour in chicken broth, soy sauce, rice vinegar, siracha and sesame oil.
Bring to a boil then reduce heat to medium-low., cover and simmer for 5-7 minutes.
Stir in sugar, cabbage and mushrooms. Return soup to a boil.
Here you could add your noodles in and cook 3-5 minutes, until noodles are tender. Since I am doing this as meal prep and I despise soggy noodles, I will prepare my noodles separately and add them to each daily bowl of soup.
*A lot of soup recipes suggest cooking chicken in the soup, I have a personal preference to prepare it separately. I’m presenting it here how I cooked the meal.
September 29, 2021