April 23, 2012

Asian Chicken Noodle Soup

Light Asian Chicken Noodle Soup

This is another recipe from Confections of a Foodie Bride that is as good the next day for lunch as it was for dinner the night before.    Warm, soft noodles and crisp vegetables make this a perfect dish for a spring evening, pull-together meal. 

Ingredients
  • 1/2 Tablespoon olive oil
  • 1 lb. chicken tenders, cut to bite size chunks
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 large red pepper, stemmed and seeded, and cut into strips
  • 3 cloves garlic, minced
  • 1 Tablespoon grated ginger
  • 1 Tablespoon rice vinegar
  • 4 cups chicken broth (or 4 cups water/4 chicken bullion cubes)
  • 2 cups water
  • 4 oz. thin Asian noodles
  • 6 oz. snow peas, halved
  • 1/4 cup chopped green onions (dark green parts only)

Directions

  1. Heat a large pot oven over medium-high heat, and add the oil.  Toss the chicken in and add a dash of salt and pepper.  Sear about 3 minutes per side, until nicely browned.
  2. Reduce the heat to medium, and add the carrots, red pepper, garlic, ginger, rice vinegar, broth, and water to the pot.
  3. Add the chicken back to the pot.
  4. Simmer (don’t boil) the soup over medium or medium-low for 40 minutes.
  5. Add the noodles to the pot and cook for 3-5 (check the package for  how long they take).
  6. Add the snow peas and green onions and cook 2-4 minutes, until the snow peas have turned bright green. Season to taste with salt and pepper.

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