Chicken noodle soup is the perfect dish when you are sick. It’s warm, comforting, and always makes me feel better as soon as I eat it. I still remember my parents bringing me bowl after bowl of chicken noodle soup when I was sick as a kid. It always seemed like they were giving me much more than just a bowl of soup, it was as if they were sharing a big bowl of love.
Recently I had the urge for a hearty bowl of chicken noodle soup even though it is summer and crazy hot here in Florida. I know I may seem insane for wanting hot soup in August, but I knew I had to satisfy my craving quickly. If not, it would be all I could think about for the coming days. We’ve all had those cravings, right? I’m just glad mine was for soup and not a big piece of cake ;). This was actually a craving I could give into!
Instead of the traditional Chicken Noodle Soup I decided to mix it up by introducing an Asian flare to the recipe. Before I go into the specifics of the recipe, note that for the chicken breast you can pre-cook it however you wish (baked or grilled). Once chicken is cooked, it will be shredded and added to soup anyways.
In a large pot, start by sauteing 1/2 head of bok choy (only the white parts, leaving the green leaves to be added later), 3/4 cups chopped carrots, 1 tsp garlic, and 2 Tbsp ginger in 2 Tbsp of sesame oil. Once the vegetables have softened, add 6 cups of chicken broth, 2 Tbsp hoisin sauce, and 3 Tbsp soy sauce and bring to a boil. Turn to medium heat, and continue to cook for approximately 15 minutes. At this time, I begin to shred my pre-cooked chicken. Add the chicken, remaining green leaves of bok choy, 2 Tbsp rice vinegar, 8 oz. rice noodles to the broth and continue to cook until noodles are fully prepared. When you are ready to serve, a few optional toppings are chopped green onions and sriracha sauce.
There is nothing better than a warm bowl of homemade soup, any time of year! The next time you have a stratchy throat, headache, runny nose, or all of the above, this delicious Asian inspired chicken noodle soup is a great alternative to the same old dish.
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- 1 chicken breast*
- 6 cups chicken broth
- 2 Tbsp sesame oil
- 1/2 bok choy
- 3/4 cup chopped carrots
- 1 tsp minced garlic
- 2 Tbsp minced ginger
- 2 Tbsp hoisin sauce
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1/2 cup chopped green onions
- 8 oz rice noodles
- *For the chicken breast, pre-cook as you wish (baked or grilled). Once chicken is cooked, it will be shredded and added to soup.
- In a large pot, saute 1/2 head of bok choy (only the white parts, leaving the green leaves to be added later), carrots, garlic, and ginger in the sesame oil.
- Once the vegetables have softened,add 6 cups of chicken broth, hoisin sauce and soy sauce, and bring to a boil.
- Turn to medium heat, and continue to cook for approximately 15 minutes.
- At this time, I begin to shred my precooked chicken.
- Add the chicken, rice vinegar, green leaves of bok choy, and rice noodles to the broth and continue to cook until noodles are fully prepared.
- Optional toppings: Chopped green onions and sriracha sauce