Asian Chicken Soup Recipe

Ingredients for Asian Chicken Soup

• Salt to taste
• Tagliatelle Pasta Noodles
• Chicken Breasts
• Organic Celery
• 1 large carrot, peeled and chopped
• 1 medium yellow onion, chopped
• Fresh Bay Leaf
• Chicken Stock
• Vegetable Oil
• Scallion
• Garlic Cloves
• Fresno Chile Pepper
• Fresh Ginger
• 2 tablespoons tamari or soy sauce
• Limes
• 1/4 cup fresh cilantro, chopped

How to Make Asian Chicken Soup

1. Bring a large pot of salted water to a boil. Add egg noodles and cook for 2 minutes less than package directions.
2. Drain noodles and set aside.
3. In a separate large pot, combine chicken breasts, chopped celery, carrot, onion, and bay leaf.
4. Add 1 1/2 to 2 quarts of water, bring to a boil, then reduce heat and simmer gently for 12 minutes, or until chicken is cooked through.
5. Remove chicken from pot and let cool slightly. Discard skin and shred or dice the chicken, discarding bones.
6. Strain the poaching liquid into a large measuring cup. Add chicken stock and set aside.
7. Heat vegetable oil in a Dutch oven or large pot over medium-high heat.
8. Add thinly sliced celery, scallions, minced garlic, chili pepper (if using), and grated ginger. Stir-fry for 2-3 minutes until fragrant.
9. Pour in the chicken stock mixture and tamari. Bring to a simmer.
10. Add cooked noodles and shredded chicken to the soup. Heat through.
11. Divide soup into 4 bowls. Garnish with lime wedges and cilantro. Serve immediately.
12. Season with salt to taste.