binging with babish chicken noodle soup Asian chicken-noodle soup – mishpacha magazine

Okay, everyone, gather ‘round! I’ve been experimenting in the kitchen again, and let me tell you, this Asian Chicken-Noodle Soup is an absolute winner. It’s comforting, flavorful, and surprisingly easy to make. Perfect for a chilly evening or when you just need a little pick-me-up. I stumbled across this recipe and knew I had to try it. Let me share my experience and the recipe!

Asian Chicken-Noodle Soup

This vibrant and warming soup is a fantastic way to enjoy a hearty and healthy meal. The combination of tender chicken, flavorful broth, and chewy noodles is simply irresistible. Plus, you can easily customize it with your favorite vegetables. I like adding some extra bok choy for a bit more crunch, but feel free to get creative!

Here’s what you’ll need to whip up this delicious soup:

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 8 cups chicken broth
• 4 cups water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha (or more, to taste)
• 8 ounces egg noodles (or ramen noodles)
• 2 cups chopped bok choy (or other leafy greens)
• 1/4 cup chopped scallions, for garnish
• 1/4 cup chopped cilantro, for garnish
• Lime wedges, for serving (optional)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.
3. Pour in the chicken broth and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Return the chicken to the pot. Stir in the soy sauce, rice vinegar, sesame oil, and Sriracha.
5. Add the noodles and cook according to package directions.
6. Stir in the bok choy during the last few minutes of cooking, until wilted.
7. Ladle the soup into bowls and garnish with scallions and cilantro. Serve with lime wedges, if desired.

Seriously, this soup is so good! The ginger and garlic give it a wonderful aromatic warmth, and the Sriracha adds just the right amount of kick. Plus, it’s packed with vegetables and protein, making it a complete and satisfying meal. Don’t be afraid to play around with the ingredients to suit your own tastes. You could add mushrooms, bell peppers, or even a squeeze of lemon juice at the end. It’s your soup, so make it your own!

I hope you enjoy this recipe as much as I do. Let me know if you try it and what you think! I’m always looking for new variations and ways to improve my cooking. Happy slurping!

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Asian Chicken-Noodle Soup – Mishpacha Magazine

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