Asian Chicken Noodle Soup

Sunday, November 15, 2009

Are you counting? This is new recipe #3 of the weekend. Like I told you, I've been feeling adventurous. :)

After a Saturday night of pizza, beer, wine, and pumpkin pie snickerdoodle bars, we knew we were going to be in the mood for something a bit healthier. Considering I spend most of Sundays in my sweats, there is something to be said about making comfort food on Sundays, too.

As someone who is a bit tired of the same old chicken noodle soup, I was happy to come across this recipe during my planning earlier this week. Take all of my favorite chicken noodle soup ingredients, and then add Asian flavors? I'm sold. As a bonus, this is incredibly easy and fast to cook up. Perfect for a weeknight lazy Sunday.

The end result was a wonderfully flavorful version of chicken noodle soup. It also had a little kick to it (thanks to the red pepper flakes), which I loved.


(Check it out. You can see my reflection in my spoon!)

I made some adjustments to the recipe based on comments in the reviews. Essentially, I just added more veggies. My version of the recipe is below. For some of the ingredients (peas, carrots, cilantro, and red pepper flakes), the amounts listed below are estimates. I didn't actually measure them, but just threw these ingredients in until I thought it looked like the appropriate amount. For the red pepper flakes, you'll want to be careful--if you add too much, it'll obviously be very spicy!

Asian Chicken Noodle Soup
(Source: Adapted from Cooking Light)

Ingredients:
- 1 tbsp. vegetable oil
- 2-3 cloves garlic, minced
- 1 tbsp. bottled grated ginger
- 3 tbsp. bottled lemongrass (or grated lemongrass in a tube)
- 2 cups water
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 3/4 cup frozen peas
- 3/4 cup matchstick carrots
- 1 lb. chicken breast tenders, cut into bite-sized pieces
- 4-5 oz. uncooked angel hair/thin spaghetti pasta (we used whole wheat)
- 1/4 cup chopped fresh cilantro (or 1 tbsp. dried)
- 1 tbsp. fresh lime juice
- 1/2 tsp. salt (I omitted)
- 4 green onions, thinly sliced
- 1 red chile pepper, finely chopped (or red pepper flakes, to taste--I used about 1-2 tsp.)

Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes.

2. Add water and broth; add peas and carrots; bring everything to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done.

3. Remove from heat; stir in remaining ingredients. Let stand 5 minutes.

Note: Of course, you can use fresh lemongrass if you can find it. They didn't have it at my supermarket, but they had the grated version in a tube in the produce section. Ultimately, I ended up finding a jar of it in the Asian foods section, so I picked that up instead.

6 comments:

Vanessa November 15, 2009 at 7:24 PM  

You know, Heather, when I stumbled upon your blog I was on secondment in Paris. I had just moved and was in the mood for comforting and easy food. When you posted your chicken noodle soup recipe, will you believe that I actually *dreamt* about it? Seriously!
Clearly I went on to make it and love it. I have since varied it a lot depending on what I have in the house.
I like to add some soy sauce to mine and I cook it with big chunks of ginger which I then remove before serving. I also love putting chestnut mushrooms in there. For a thai twist you can put lemongrass, lemon, tomyum paste and nam pla, replacing the chicken with prawns... it's such great soup and so versatile!
I am going to make the variant you just posted this week. Thank you for introducing chicken noodle soup to me just when I needed it the most! ;)

Pie November 16, 2009 at 10:19 AM  
This comment has been removed by the author.
Pie November 16, 2009 at 10:20 AM  

Hi Heather, one question. The frozen peas and carrots are essentially just bathed in the soup for 5 minutes? Is that enough? I am going to give this a try this week. Thanks for sharing!

Heather November 16, 2009 at 10:26 AM  

Vanessa--That is awesome. :) And yes, you're right, chicken noodle soup is so adaptable. I'm glad you enjoy it!

Heather November 16, 2009 at 10:27 AM  

Pie - Sorry, I realized I forgot to alter the instructions to include the peas and carrots. I'll go back and do that now.

To clarify--I used frozen peas, but the matchstick carrots weren't frozen. But it doesn't matter, as you could use frozen carrots, too.

I threw the vegetables into the pan right after I added the broth and water. Then I let the broth come to a boil (as indicated in the original instructions) before I added the pasta and chicken. I let everything boil for 5-6 minutes.

It was enough time! The veggies were perfect. :)

Enjoy!

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