Ingredients for Asian Chicken Soup
- Salt, to taste
- 3/4 lb egg noodles
- 1 lb boneless, skinless chicken breasts
- 1 large stalk celery and 1 cup thinly sliced celery (about 2-3 large stalks)
- 1 large carrot
- 1 large onion
- 1 fresh bay leaf
- 3 cups chicken stock
- 1 tablespoon vegetable oil
- 1 cup thinly sliced scallions (about 1 bunch)
- 4 cloves garlic, minced
- 1 small fresno chile pepper, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup tamari
- 2 limes, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 1/2-2 quarts water
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How to Make Asian Chicken Soup
- Bring a large pot of salted water to a boil. Add egg noodles and cook for 2 minutes less than package directions.
- Drain noodles and set aside.
- In a separate large pot, combine chicken breasts, chopped celery, carrot, onion, and bay leaf.
- 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.
- Remove chicken from pot and let cool slightly. Discard skin and shred or dice the chicken, discarding bones.
- Strain the poaching liquid into a large measuring cup. Add chicken stock and set aside.
- Heat vegetable oil in a Dutch oven or large pot over medium-high heat.
- Add thinly sliced celery, scallions, minced garlic, chili pepper (if using), and grated ginger. Stir-fry for 2-3 minutes until fragrant.
- Pour in the chicken stock mixture and tamari. Bring to a simmer.
- Add cooked noodles and shredded chicken to the soup. Heat through.
- Divide soup into 4 bowls. Garnish with lime wedges and cilantro. Serve immediately.
- Season with salt to taste.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
28g
Fat
19g
Carbs
20g
