Asian Chicken Noodle Soup

  • 2 Tbsp. Vegetable Oil
  • ½ Cup Onions-sliced thinly
  • ¼ Cup Carrots-julienne
  • 1 tsp. Fresh Ginger-finely chopped or grated
  • 3 Cups Chicken or Vegetable Broth-low sodium or substitute water
  • 2 Tbsp. Light Soy Sauce-low sodium
  • 2  Chicken Breasts-boneless, skinless
  • ¼ Lb. Rice Noodles-soaked in hot water until tender, drained
  •  Garnish with Chopped Scallions and or Cilantro Leaves

Heat a soup pot on medium high heat. Add the vegetable oil, onions, and carrots. Cook stirring for about 3 minutes or until translucent. Add the ginger, cook 30 seconds. Add the chicken broth and soy sauce. Bring to a boil and turn down to a very gentle simmer. Add the chicken breasts and very gently simmer for about 10-15 minutes or until cooked through. Do not boil or the chicken will get tough. Remove the chicken breasts to a cutting board and bring the soup back up to a gentle boil. Slice the chicken breasts and divide into the soup bowls. Divide the soaked rice noodles into the soup bowls. Ladle the hot broth over and garnish with scallions and or cilantro.  Makes 4 servings.

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