Thai Chicken Soup

By RoketJSquerl

Ingredients

• 3 Quarts Low-sodium Chicken Broth
• 1 1/2 Pounds Chicken Breast Halves Without Skin
• 1 Tablespoon Grated Lime Zest Plus 1 Tablespoon Juice From 1 Lime
• 1 Piece Ginger (3 Inch), peeled, sliced thick, and smashed
• 6 Large Garlic Cloves, unpeeled and smashed
• 5 Jalapeño Chiles, halved lengthwise and seeded
• Salt
• 1/2 Pound Rice Noodles (width of Angel Hair Pasta)
• 3 Tablespoons Minced Fresh Cilantro
• 3 Tablespoons Minced Fresh Basil
• 5 Medium Scallions, sliced thin
• Ground Black Pepper
• Lime Wedges (for Serving)

Details

Servings 8

Preparation

Step 1

1. Simmer broth in large Dutch oven. Add chicken, zest, ginger, garlic, chiles, and 1 teaspoon salt; reduce heat, cover, and simmer until broth is flavorful and chicken is cooked through, about 20 minutes. Remove chicken; cool and shred into small pieces. Discard ginger, garlic, and chiles.

2. Return broth to simmer and add rice noodles. Reduce heat and simmer until noodles are tender, about 8 minutes. Stir in shredded chicken, lime juice, cilantro, basil, scallions, and salt and pepper to taste. Serve with lime wedges.