Give me all of the soups. When the temperatures drop all I seem to crave are warm, comfort foods. Take the classic chicken noodle soup, give it a spin and you get Asian chicken noodle soup! I loved the flavors that these ingredients gave. Crimini mushrooms are always a good idea, but in this soup they take things to the next level. It’s a perfect dinner dish and warmed up for lunch again the following day. Grab a bowl and dig in friends!
Asian Chicken Noodle Soup
via cooking classy
ingredients:
2 Tbsp vegetable oil
1 cup diced carrots (about 2 large)
6 green onions, sliced (1 1/2 cups)
4 garlic cloves, minced
2 Tbsp minced peeled ginger
1 lb organic boneless skinless chicken breasts
Salt and freshly ground white or black pepper
6 1/2 cups organic low-sodium chicken broth
2 1/2 Tbsp soy sauce, or more to taste
2 Tbsp mirin (I added more rice vinegar instead)
2 Tbsp rice vinegar
1 Tbsp Sriracha
1 Tbsp sesame oil
1 Tbsp granulated sugar
3 cups slightly packed chopped Napa cabbage (subbed bok choy)
6 oz crimini mushrooms, sliced
1 (4.3 oz) package dry ramen, seasoning packets discarded
1/2 cup chopped cilantro
directions:
Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
Cover chicken with parchment paper and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 – 7 minutes. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 – 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.
Enjoy!
xx
What a hearty comfort food!! Perfect for these frigid days we’ve been having!! xo, Biana –BlovedBoston
I will be making it this week, looks so good! I love chicken noodle soup so this perfect! Especially in this 19 degree weather!
Xoxo,
Whitney & Blaire
Peaches In A Pod
I’m all about soups this time of year too, and this looks DELISH <3
Green Fashionista
Thanks for this Ashely! I have a bad cold and this looks like it would hit the spot!
I love asian spins on all dishes and I definitely would be all over this one especially with those spices and noodles!
I make a different soup every Sunday and I am definitely going to have to add this to my list of soups to make! This sounds like the perfect comfort food and such a great alternative to regular chicken noodle soup! <3, Pamela Sequins & Sea Breezes
Ok it’s 20 degrees here in Boston- I am definitely making this ASAP! Looks so tasty…the spicier, the better!
Can’t wait to make!
We are totally on the same page today. I posted a recipe for an Asian Chicken salad. Now I want the soup!
I have never heard of Asian Chicken Noodle Soup, but I totally want to try making my own. Thanks for sharing!
Christina :: Simple and Delish
this sounds just delightful! i love the asian spin on it with ginger and soy. yum!
xoxo cheshire kat
Looks and sounds delicious! I have been looking for some new soup recipes since its been freezing here, so thank you for sharing this! 🙂
Yum! I’m always game for a new soup recipe. Thanks for sharing!
Can’t wait to try…. especially since the weather is really cold outside!
yummy chicken noodle soup! Combining two of my favorite things together!