Ginger Vegetable Chicken Noodle Bowl

Rachael Ray

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  lb  boneless skinless  chicken tenders, cut into bite-size pieces (may use chicken thighs)
• 4  garlic cloves, minced
• 1  piece ginger, peeled and cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks)
• 1  cup  shredded carrot
•  salt
•  fresh ground black pepper
• 2  teaspoons ground cumin
• 2  teaspoons Chinese five spice powder
• 6  cups  chicken stock
• 1⁄2 lb  vermicelli
• 4  scallions, cut into 2 1/2 inch lengths then cut into matchsticks
• 2  cups  fresh crisp bean sprouts

Directions

1. Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
2. Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
3. Add in the stock and bring soup to a boil.
4. Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
5. Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.