Julie Wheeler (Yoder) makes Asian Chicken Noodle Soup
Ever have a cold and need a little different spin on chicken noodle soup? This recipe gives you the benefits of chicken soup with the freshness of herbs and just a hint of heat. Try this soup and you will never want to go back to the traditional soup again.
Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 10
Cooking spray, Pam Cooking Spray, 27 gram
Chicken breast (cooked), no skin, 1 lb.
Mrs. Dash seasoning
Carrots, raw, 1 cup, strips or slices
Red onion raw 1 cup
Fresh ginger 1 tbsp.
Low sodium chicken broth, 10 cups
Better Than Bullion Chicken Base, 4 tsp.
Lemongrass (citronella), fresh, 1 tbsp.
Sesame oil, 1 tbsp.
Thai red chili paste 1 tbsp.
Cabbage, Napa, 3 cups
Rice noodles, 3 cups
Green onion (spring onion), 1 cup
Cilantro, raw, 6 tbsp.
Bean sprouts, 10 tbsp.
Store garnishes separately in containers with small paper towel for optimum freshness and add after reheating each bowl of soup.
Spray stock pot with cooking spray. Sprinkle Mrs. Dash on chicken chunks and brown for 5-7 minutes, remove from pan and set aside.
In same pan saute carrots, garlic, and red onions with cooking spray for 3-4 minutes until onions are translucent.
Add chicken broth, bullion, lemongrass tied with string, sesame oil, and red chili paste to pot and boil briskly for 5 minutes.
Then add in cabbage and chicken, cook for 5 more minutes. Reduce heat to medium and let simmer until you are ready.
Remove from heat and add rice noodles. Remove the lemongrass tied to the string. Let sit for 5 minutes until ready to serve.
Top each bowl with bean sprouts, green onion, and cilantro as a garnish.
Serving Size: 2 cups
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