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

Craving a comforting and flavorful meal? This Asian Chicken-Noodle Soup is the perfect solution! It’s packed with delicious ingredients and easy to make, promising a warm and satisfying experience for everyone. Dive into this culinary adventure and discover the magic of homemade soup!

Asian Chicken-Noodle Soup

Get ready to warm up your kitchen and your soul with this incredible Asian Chicken-Noodle Soup! It’s a vibrant blend of savory broth, tender chicken, and satisfying noodles, all brought together with a symphony of Asian-inspired flavors. Perfect for a chilly evening or when you’re simply craving a comforting and flavorful meal.

Here’s what you’ll need to create this culinary masterpiece:

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• 8 ounces dried Asian noodles (such as udon, ramen, or soba)
• 2 cups shredded cabbage or bok choy
• 1/4 cup chopped fresh cilantro, for garnish
• 1/4 cup chopped green onions, for garnish
• Lime wedges, for serving (optional)

Instructions:

1. Sauté the Aromatics: Heat the vegetable 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. Build the Flavor Base: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Create the Broth: Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
4. Cook the Noodles and Chicken: Add the dried noodles to the pot and cook according to package directions. Return the chicken to the pot and cook until heated through.
5. Add the Greens: Stir in the shredded cabbage or bok choy during the last few minutes of cooking until just wilted.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve with lime wedges, if desired.

Enjoy this vibrant and flavorful Asian Chicken-Noodle Soup. It’s a guaranteed crowd-pleaser and the perfect way to bring a touch of Asian-inspired comfort to your table. Feel free to customize it with your favorite vegetables or protein. Bon appétit!

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Asian Chicken-Noodle Soup – Mishpacha Magazine

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