Asian Chicken Noodle Soup


I'm sitting here thinking about what I should write about this soup and all that I can think of is that I wish I had gotten to enjoy more of it. See, I made a double batch over the weekend and had intended to eat it for lunch all week. But Monday, when I got into work, the refrigerator was warmer than usual so I decided not to eat the soup.

Tuesday the fridge had died. I found one on Craigslist and the guy told me he'd deliver it Wednesday morning. Well, Wednesday morning came and went with no fridge. Of course the guy also didn't answer his phone. So Wednesday night one of my coworkers picked up a fridge from Lowe's.

I didn't know until Thursday so at this point I just gave up on being able to bring my lunch to work. I should have froze the soup on Tuesday when I realized it wouldn't work out as lunch but I completely forgot and ended up throwing away the soup at the end of the week.

Asian Chicken Noodle Soup
Source: Confections of a Foodie Bride adapted from Better Homes & Garden
Servings: 6-8
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    • 2 boneless skinless chicken breasts, cut into 1" cubes
    • 1/2 tsp. sesame oil
    • 1 red pepper, cut into thin strips
    • 1 cup carrots, grated
    • 1 clove garlic, minced
    • 2 tbsp. sherry
    • 1 tbsp. rice vinegar
    • 1 tbsp. fresh ginger, grated
    • 1 tbsp. soy sauce
    • 2 cups fat free/reduced sodium chicken broth
    • 4 cups water
    • 1/2 cup edamame (thawed, if frozen)
    • 1/4 cup green onions, chopped
    • 4 oz. Asian style noodles 
    • salt and pepper
1. Spray a skillet with non-stick cooking spray and heat over medium-high.
2. Add the sesame oil and pieces of chicken to the skillet, turning frequently until chicken is browned on all sides. Transfer chicken to a large stock pot.
3. Add the red pepper, carrots, garlic, sherry, rice vinegar, ginger, soy sauce, chicken broth and water to the pot and simmer for 40 minutes.
4. Add the noodles and edamame to the pot and cook according to package directions.
5. Season with salt and pepper to taste. Serve garnished with green onions.

I did really enjoy the flavors of this soup and I can't wait to make it again so I can have more than one bowl!

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