Asian Chicken Noodle Soup

By Grammie926

This meal in a bowl can satisfy any finicky soup lover by offering separate garnishes, such as bean sprouts, watercress, tomato wedges or pea shoots.

Nutritional Info
Per each of 6 servings: about -
cal 189
pro 17 g
total fat 4 g
sat. fat 1 g
carb 19 g
fibre 1 g
chol 35 mg
sodium 659 mg
% RDI: -
calcium 3
iron 9
vit A 4
vit C 10
folate 8

Ingredients

• 2 cups (500 mL) shredded cooked chicken
• 1 pinch salt
• 1 pinch pepper
• 4 oz (113 g) large rice stick noodles
• EasyHomemade Chicken Broth Recipe-----see below directions
• 6 grape tomatoes, cut into wedges
• 3 green onions, chopped
• 3/4 cup (175 mL) fresh coriander or fresh basil or mint leaves
• 1 hot green chili pepper, thinly sliced
• 6 lime wedges

Preparation

Step 1

In bowl, mix together chicken, salt and pepper; set aside.

In large saucepan of boiling water, cook noodles until tender but firm, about 5 minutes.

Drain noodles and rinse with cold water; toss to drain well. Divide among soup bowls.

Ladle hot chicken broth over noodles. Sprinkle with shredded chicken, tomatoes, green onions, coriander and chili pepper. Serve with lime wedges.


For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
Ingredients

2 chicken thighs
2 chicken breasts
2 small carrots, coarsely chopped
2 rib celery, coarsely chopped
2 unpeeled onions, coarsely chopped
4 slices gingerroot
2 cloves garlic, smashed
8 fresh parsley sprigs
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) black peppercorns
1 bay leaf
9 cups (2.1 L) cold water
1 tbsp (15 mL) fish sauce

Preparation

In stockpot or Dutch oven, combine chicken thighs and breasts, carrots, celery, onions, ginger, garlic, parsley, salt, peppercorns and bay leaf. Pour in water and bring to boil; reduce heat and simmer, skimming off foam, until juices run clear when chicken is pierced, about 35 minutes.

Remove chicken; let cool enough to handle. Remove skin and bones; return bones to broth. Shred chicken and refrigerate in airtight container for another use. Cover and simmer broth over low heat for 30 minutes.

Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Skim off fat. Stir in fish sauce. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)