Asian Chicken Soup
photo by Starrynews
- Ready In:
- 1⁄2 lb egg tagliatelle pasta noodles or 1/2 lb thin spaghetti
- 2 pieces skin-on bone-in chicken breasts
- 4 ribs organic celery, 2 cut into large pieces and 2 thinly sliced on an angle
- 1 carrot, peeled and thickly sliced
- 1 medium onion, quartered
- 1 large fresh bay leaf
- 2 cups chicken stock
- 2 tablespoons vegetable oil
- 1 bunch scallion, thinly sliced on an angle
- 4 garlic cloves, thinly sliced
- 1 fresno chile pepper, thinly sliced
- fresh ginger, grated
- 2 tablespoons tamari or 2 tablespoons low sodium soy sauce
- 4 wedges limes
- 1 handful cilantro, chopped
- Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.
- Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2 to 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.).
- Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce).
- Divide the noodles and shredded chicken among 4 soup bowls. Top with the soup and garnish with the lime wedges and cilantro.
Questions & Replies
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I had already planned to make a chicken casserole tonight, and I figured this would be a perfect fit. I used spaghetti noodles, and soy sauce, and left out the scallion. None the less very flavorful, and full of vegetables, and the chicken stock, gave it some extra flavor. A very nice recipe to serve as a side, or even a small main dish. Cooking times were right on the dot. Made for a nice side, and a great tasty, nicely flavored recipe. Made for your win in Football Pool.
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p> <p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p> <p>My rating system;</p> <p>5 stars= great, had fun making it and will make again</p> <p>4= made some changes as the recipe needed tweaking</p> <p>3= probably will not make again</p> <p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>