- Average
- Budget Friendly
Ingredients
- 1 T, vegetable or olive oil
- 1# boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 5 scallions, white and green parts separated and sliced thin
- 2 T grated fresh ginger
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 T. dry sherry
- 2 T soy sauce, plus extra as needed
- 2(3 ounce)packages ramen noodles, flavoring packets discarded
- 3 cups shredded coleslaw mix
- 3 ounces baby spinach
- 1 T seasme oil, plus extra as needed
Preparation
Step 1
Heat oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate
Step 2
Add scallion whites, ginger and garlic to fat left in pot and cook over medium heat until fragrant, about 1 minute. Stir in broth. sherry, and soy sauce, scraping up any browned bits.
Step 3
Add browned chicken, cover, and simmer gently until it registers 160 degrees, about 10 minutes. Transfer chicken to cutting board and shred into bit-size pieces.
Step 4
Meanwhile, return soup to simmer; stir in noodles and coleslaw mix, and cook until noodles are tender, about 4 minutes. Stir in shredded chicken and spinach and cook until spinach is wilted, about 1 minute. Stir in scallion greens and sesame oil. Season with salt, pepper, soy sauce and sesame oil to taste. Serve.