Friday, March 1, 2013

Asian Chicken Noodle Soup



This soup got rave reviews from my hubby and kids! I thought it was very good too and easy to put together. I think it would be great served with some egg rolls, but the night I made it I did not have the time to make the egg rolls so I served it with dinner rolls.


Asian Chicken Noodle Soup

2T olive oil
2lbs boneless skinless chicken thighs or breast, cut up
1 medium onion, chopped
10 small to medium size mushrooms, sliced
8 to 10 cloves garlic, finely chopped (or squeezed through a garlic press)
2 quarts chicken stock
2 to 3 carrots, peeled, sliced into carrot sticks
¼ cup peeled and chopped fresh ginger
½ head of chinese cabbage, sliced thin
2T honey
¼ cup soy sauce
6oz Asian rice noodles, cooked according to directions
4t sesame oil

In a large frying pan heat olive oil and add chicken, onions and mushrooms. Cook until veggies are soft and meat is completely done.

While the meat and veggies are cooking bring the chicken stock to a boil. Add the carrots and ginger and let this simmer about 10 minutes. Add cooked chicken & vegetables, chinese cabbage, honey and soy sauce. Let simmer a few minutes to soften the cabbage.

Cook noodles according to package directions and drain. Mix the sesame oil in with the noodles and add to the soup. Heat and serve.




2 comments:

  1. Crystal,
    Your soup recipe sounds really, really good! I love oriental cuisine...
    Have a great weekend :-)
    Blessings, Aimee

    ReplyDelete
  2. Thank you! I made this the other day and it was a hit. I used whole wheat rotini instead of rice noodles and spiced it up with cayenne pepper and chili flakes. It's a keeper! Jill @ horrh.blogspot.com

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