Asian Chicken Noodle Soup
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Toasted Sesame Oil2 cloves
Garlic (minced)2 cups
Chicken Broth (low-sodium)2 tbsps
Teriyaki SauceDirections:
1
Heat the sesame oil in a large pot over medium heat
2
Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes
3
Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt
4
Increase the heat to medium high; cover and bring to a simmer
5
Add the squash and reduce the heat to medium low
6
Cook, covered, until the chicken is just cooked through, about 7 minutes
7
Remove the chicken to a plate; let cool slightly, then shred
8
Return the soup to a simmer over medium-high heat
9
Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes
10
Add the spinach and shredded chicken
11
Top with the scallion greens
12
Photograph by Antonis Achilleos