Asian Chicken Noodle Soup
by RaDonnaRidner-Thurman
 Savory Servings
Jan 02, 2012 | 3116 views |  0 comments | 35 35 recommendations | email to a friend | print | permalink
Asian Chicken Noodle Soup
Asian Chicken Noodle Soup
slideshow
Total approximate time from start to finish: 35-40 minutes

It’s finally starting to feel like winter! And you know what that means – another SOUP RECIPE! If this is your first visit to my blog, I love a good soup recipe. I probably have enough recipes to make one every day the entire season of winter. All different cultures have some sort of soup recipe and it is so exciting to try to find new ones that are easy and delicious to make. I found this one in my food and wine quick from scratch recipes cookbook. I modified it just a bit for our family and I have been making it for 6-7 years now. It is definitely one of my favorite soup recipes. It is perfect on a cold night and just like most chicken soups – it is great when you have a cold. It has a kick of spice to it with the chili powder so you might want to adjust that to your personal tastes. One of my favorite things about this recipe is the bok choy. We live in Alabama – how often have you cooked with bok choy? Believe it or not, you can find it at most grocery stores like Wal-Mart, Kroger, etc. Just look in the produce section with the other cabbages, greens, etc. I just adore the various flavors that come together – from the Asian spices to the little zing of cilantro – it comes together to make a delicious pot of soup!

Here is what you will need:

1 tablespoon cooking oil (I use extra virgin olive oil)

1 tablespoon Asian sesame oil

1 onion, chopped

2 ribs of celery cut into ¼ inch slices

4 cloves of fresh garlic, smashed and minced

1, 1 inch piece of fresh ginger sliced very thin

2 tablespoons of chili powder

1/8 teaspoon of dried red pepper flakes

6 cups of low sodium chicken broth

1 cup of canned crushed tomatoes in thick broth

1 ½ pounds of boneless, skinless chicken breast (leave them whole) or boneless, skinless chicken thighs

3 tablespoons of Asian fish sauce

1 cup of cilantro leaves plus ¼ cup of chopped cilantro

1 ¾ teaspoons of salt

¾ pound of spaghetti

½ head of bok choy, cut crosswise into ¼ inch slices

¼ cup of lime juice (from about 2-3 limes)

The Instructions:

In a large pot, heat both oils over medium heat. Add the onion, celery, garlic, ginger, chili powder and red pepper flakes. Cook for about 5 minutes, stirring a few times.

Then add the broth, tomatoes, chicken, fish sauce, cilantro leaves, and the salt. Bring it to a simmer, cover it and reduce the heat to medium low. Simmer it covered for about 15 minutes, until the chicken is just done. Remove the chicken and let it cool. Cook the soup for about 15 minutes longer.

Meanwhile, cook the spaghetti in a large pot of salted, boiling water until it is just done (about 9 minutes). Drain the pasta and add it to the soup. Cut the chicken up into small, bite sized pieces and add it to the soup as well. Last, add the bok choy. Bring the soup back to a simmer and cook it until it is just done, about 2 minutes. Stir in the lime juice and chopped cilantro. I love to serve mine with a nice, crusty bread to soak up all of the spicy goodness in the broth.

A note about the ingredients:

You can find the Asian fish sauce and the Asian sesame oil on the Asian food aisle at Kroger, Winn Dixie and Food World. The fresh ginger is in the produce section, usually near the root vegetables in the refrigerated cases. You can find the bok choy near the other cabbages and lettuces. If you have rice noodles on hand, you can certainly substitute it for the spaghetti. It definitely gives it a more Asian flare.

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