Sunday Brunch: Julie Wheeler's Asian chicken noodle soup

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

Ingredients:

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

Toppings:
Green onion (spring onion), 1 cup
Cilantro, raw, 6 tbsp.
Bean sprouts, 10 tbsp.

Tips:
Store garnishes separately in containers with small paper towel for optimum freshness and add after reheating each bowl of soup.

Directions:
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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