Asian Chicken Noodle Soup To Fight a Cold 1 lb Skinless; boneless chicken breasts
1/2 Soba; (buckwheat noodles) or whole wheat spaghetti
2 ts Toasted sesame oil
2 Leeks; trimmed and thinly sliced, white and light green parts only
1 lg Carrot; peeled and thinly sliced
1 Rib of celery with leaves; thinly sliced
6 c Low sodium chicken broth
3 tb Soy sauce
4 Cloves garlic; minced
1 1/2 tb Fresh peeled ginger root
1/4 c Fresh cilantro
Steam chicken until just cooked, about 12 minutes. When cool enough to
handle, tear into bite sized shreds; set aside. Boil soba according to
package directions, until al dente. Drain; set aside. Heat sesame oil in a
soup pot over medium high heat. Add leeks, carrots, and celery; saute for
five minutes. Add chicken broth, soy sauce, garlic and ginger. Bring just
to a boil, reduce heat to low and simmer for 20 minutes. Stir in chicken,
soba, and fresh cilantro. Make sure to cook until soup is hot throughout.
Asian Chicken Noodle Soup To Fight a Cold printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return. |