Asian Chicken Noodle Soup To Fight a ColdFrom cuzpat 7 years ago
- 1 lb skinless boneless chicken breasts shopping list
- 2 oz soba noodles or whole wheat spaghetti shopping list
- 2 tsp toasted sesame oil shopping list
- 2 sm trimmed leeks thinly sliced shopping list
- 1 lrg carrot thinly sliced shopping list
- 1 x rib celery with leaves thinly sliced shopping list
- 6 cup low sodium chicken broth shopping list
- 3 tbl soy sauce shopping list
- 4 lrg cloves garlic minced shopping list
- 1 1/2 tbl peeled fresh ginger root shopping list
- 1/4 cup chopped fresh cilantro shopping list
How to make it
- Steam chicken until just cooked, about 12 minutes. When cool enough to handle, tear into bite sized shreds; set aside. Boil soba according to package directions, until al dente. Drain; set aside. Heat sesame oil in a soup pot over medium high heat. Add leeks, carrots, and celery; saute for five minutes. Add chicken broth, soy sauce, garlic and ginger. Bring just to a boil, reduce heat to low and simmer for 20 minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook until soup is hot throughout.
- Speed Variation: Slice the leek, carrot and celery in a Cuisinart with 2mm blade. Rinse well. Place in a nonstick 2quart pan and soften the vegetables over medium heat. Meanwhile, micro-steam the chicken breast and use paper towels to remove any foam that develops. Add water to the soup along with ginger and garlic. Cut the chicken into bite-sized slivers and add to the soup. Bring just to a boil. Reduce heat. Add soy sauce and a few drops of sesame oil. Simmer for 10 minutes. Meanwhile cook noodles.
- Skim soup if necessary. Add cilantro and cooked noodles. Heat through and Description: "An aromatic gentle Asian chicken noodle soup to fight a cold or start a meal."