Very good, a nice blend of flavors and textures. I substituted the noodle with ramen noodles with success/
i am ammending my previous review because this tasted even better the next day! the flavors all mellowed together and was twice as tasty, if that's possible. this is a keeper
This is an awesome soup! I used bok choy cabbage, made the broth with a couple chicken thighs and then add some hot sauce to finish it. In a word... YUM!
I was surprised how delicious and nutritious this recipe was. Much healthier than cream of mushroom soup. Thanks for posting. It's a keeper.
This is a wonderful recipe, added to my "tried and true" collection. It comes together easily and is very forgiving of substitution or elimination. I've made it once without the chicken, just increased veggies. I've used napa cabbage once, and bok choy instead of cabbage. Last, but not least, it's a taste pleaser. DH "oohed and aahed" over the flavor the first time, and asks to have any leftovers in his lunch. I usually serve it with take-out or freezer egg rolls on the side, and sliced fruit (peaches or pears, depending on season).
Oh yum, this is so good. I did not use the spinach, increased the ginger, and added some rice wine vinegar and sweet chili sauce to it. Topped it with basil and cilantro. It was fabulous!
The weather was cold yesterday and your recipe looked like it fit the bill. I cooked the chicken with ginger and garlic and then started tossing veggies in with the broth. I had some baby bok choy and used that instead of the cabbage and spinach (didn't have them) and added a teaspoon of toasted sesame oil at the end. Being a bit of a noodle freak, this was pure comfort. Thanks.
Sooooo yummy. This will become a favorite! I sauteed the mushrooms before adding them to the soup, I also cooked the cabbage a little longer.