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Light Asian Chicken Noodle Soup

February 18, 2012
Light Asian Chicken Noodle Soup

 

Happy long weekend to you!  Marc and I are both off on Monday (yes!) and we have NOTHING to do this weekend (double yes!).  Aside from the normal chores and errands, we plan on taking Job for a long walk tomorrow … and that is it!  How great.

I made this Asian-inspired chicken soup last weekend, after having this recipe bookmarked for probably a year.  When I was cooking it last week, Marc and I kept sneaking tastes of the soup, and neither of us were really convinced that it was going to be any good, but with the aid of lime, cilantro and a little rice wine vinegar, the soup really came alive.  I would definitely make this again, and you should too!

Light Asian Chicken Noodle Soup

Adapted from Confections of a Foodie Bride

  • 1/4 tsp sesame oil
  • 1 lb boneless, skinless chicken thighs
  • Salt
  • Black pepper
  • 1 cup grated carrots (~2 medium)
  • 1 large red bell pepper, seeded and cut into thin strips
  • 1 small clove garlic, minced
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp soy sauce
  • 2 Tbsp Shao Xing cooking wine
  • 1 Tbsp rice vinegar
  • 2 quarts chicken broth
  • 4 oz thin Asian noodles, like lo mein — or udon, if you can find it
  • 6 oz snow pea pods, sliced on an angle
  • 1/4 cup chopped green onions
  • Small handful of cilantro, chopped
  1. In large soup or stock pot, combine chicken thighs, salt, pepper, carrots, bell pepper, garlic, ginger and chicken broth.  Bring mixture just to a boil.  Reduce heat and simmer for at least 2 hours.
  2. When chicken is cooked thoroughly and tender, add rice vinegar, soy sauce, Shao Xing cooking wine and pea pods.  Cook 30 minutes or until pea pods are just tender.
  3. While soup and pea pods are cooking, cook noodles in a separate pot of water, according to directions on package.
  4. Serve soup over cooked noodles, with cilantro garnish and the hot sauce of your choice.
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