Asian Chicken Noodle Soup

By danyell923

Ingredients

• 1 tablespoon toasted sesame oil
• 4 scallions, chopped (white and green parts separated)
• 1 2 -inch piece ginger, peeled and finely chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 large skinless, boneless chicken breasts (about 8 ounces each)
• 2 tablespoons teriyaki sauce
• Kosher salt
• 1 cup chopped delicata or other winter squash
• 9 ounces fresh Asian egg noodles
• 1 red, yellow or orange bell pepper, thinly sliced
• 1 5 -ounce package baby spinach (about 8 cups)

Details

Preparation time 20mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.

Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.

Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-chicken-noodle-soup.html?oc=linkback