Asian Chicken Noodle Soup

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In honour of Turtle Power and ninja skills, why not try this delicious Asian Chicken Noodle soup? Courtesy of Best Recipes Ever.

Recipe Variation: A quick substitute for the Easy Homemade Broth: Use 6 cups storebought chicken stock, 1 tbsp fish stock, 4 slices ginger and 2 smashed cloves of garlic. Bring to a boil and simmer for 10 minutes.
Servings: 4 to 6

Ingredients
2 cups (500 mL) shredded cooked chicken
Pinch each salt and pepper
4 oz (125 g) large rice stick noodles
Easy Homemade chicken broth
6 grape tomatoes, cut into wedges
3 green onions, chopped
3/4 cup (175 mL) fresh coriander, basil or mint leaves
1 hot green chili pepper, thinly sliced
lime wedges

Easy Homemade Chicken Broth
2 chicken thighs
2 chicken breasts
2 small carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 small onions (unpeeled), coarsely chopped
4 slices gingerroot
2 cloves garlic, smashed
8 sprigs fresh parsley
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) black peppercorns
1 bay leaf
9 cups (2.25 L) cold water
1 tbsp (15 mL) fish sauce

Preparation

In bowl, mix together chicken, salt and pepper; set aside.

In large saucepan of boiling water, cook noodles until tender but firm, about 5 minutes.

Drain noodles and rinse with cold water; toss to drain well. Divide among soup bowls.

Ladle hot chicken broth over noodles. Sprinkle with shredded chicken, tomatoes, green onions, coriander and chili pepper. Serve with lime wedges.

Easy Homemade Chicken Broth
In stockpot or Dutch oven, combine chicken thighs and breasts, carrots, celery, onions, ginger, garlic, parsley, salt, peppercorns and bay leaf. Pour in water and bring to boil; reduce heat and simmer, skimming off foam, until juices run clear when chicken is pierced, about 35 minutes.

Remove chicken; let cool enough to handle. Remove skin and bones; return bones to broth. Shred chicken and refrigerate in airtight container for another use. Cover and simmer broth over low heat for 30 minutes.

Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Skim off fat. Stir in fish sauce. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)

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