Friday, December 4, 2009

Asian Chicken Noodle Soup

I love soup and I am always looking for a good soup recipe. I found this recipe the other day and decided to try it. Chicken soup is one of my favorites, this was a fun twist on it, and it is healthy too! Next time I make this soup I will add some more vegetables like peas, carrots, celery. More good soup recipes to come, even though I am in this warmer weather, I have the "winter" bug and can't stop craving soup!

Asian Chicken Noodle Soup
Chicken Tenders (I used 4) thawed and chopped into bite sized pieces
1 Tb of vegetable oil
1 Tb of Minced garlic
1 Tb of bottled grated ginger (I couldn't find grated at my grocery store, although I have found it in other stores before. I used minced ginger that was more like a paste, it worked.)
2 stalks of fresh lemongrass peeled (I had never heard of this before, but found it with the boxed herbs. I didn't know if peeling meant to peel off just the outer layer or to peel off all the layers, so I peeled off all the layers..)

2 cups of water
2 14 oz cans of chicken broth
4 oz of angel hair pasta (I used egg noodles, use whatever you want)
1/4 cup of cilantro (I was soo mad because I thought I bought cilantro but it was parsley...so I used basil, it would have been better with cilantro)
1/2 tsp of salt
1 Tb of fresh lime juice
2 green onions sliced
1 red chili pepper finely chopped (I couldn't find one so I used a green chili pepper)

Heat oil in your stock pot and add the garlic, ginger and lemongrass. Saute for about 3 mins.

Add the water and chicken broth and bring to boil. Add chicken and pasta and cover.
Cook for 5 minutes or until the chicken is done.



Remove from heat and stir in the remaining ingredients.


Cover and let stand for 5 minutes. Discard the lemongrass. Serve with lime wedges.

For those of you in Texas this soup will warm you up during your snowy week!!

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