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Asian Chicken Noodle Soup

A Winter Soup with Asian Flair

Recipe from Enlightened Soups, by Camilla V. Saulsbury

Makes 6 servings

What You Need

  • 1 Tbsp canola oil

  • 2 Tbsp minced peeled fresh ginger

  • 2 cloves garlic, minced

  • 2 small red chiles, seeded and finely chopped, divided

  • 6 c low-sodium chicken broth, divided

  • 3/4 lb boneless, skinless chicken breasts, trimmed of fat

  • 2 Tbsp low-sodium soy sauce

  • 1 tsp toasted (dark) sesame oil

  • 1 Tbsp light brown sugar

  • 6 ounces rice stick noodles

  • 1 bunch baby bok choy, trimmed and chopped

  • 2 green onions, trimmed and thinly sliced diagonally

Directions

  1. Heat the oil in a large saucepan set over medium-high heat.

  2. Add the ginger, garlic and half of the chiles. Cook and stir 30 seconds.

  3. Add 2 cups of the broth. Cover. Brings to a boil. Reduce heat to medium low.

  4. Add the chicken. Cook for 5 minutes or until just cooked through.

  5. Using tongs, transfer the chicken to a cutting board. Slice crossways into strips.

  6. Add the soy sauce, sesame oil, brown sugar, and the remaining 4 cups of the broth. Cover.

  7. Increase the heat to medium-high. Bring to a boil.

  8. Add the noodles. Cook 6 minutes, until noodles are tender.

  9. Add the bok choy and cook 2 minutes longer, until bok choy is wilted.

  10. Season with salt and pepper to taste.

  11. Serve the soup topped with the sliced chicken, green onions, and remaining chiles.

 

Nutrition Per Serving: Calories 238; protein 9.4g; cholesterol 49mg; sodium 507mg; carbohydrate 35g

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