Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Yield: About 8-10 servings

Ingredients

2 Tbsp olive oil
2 cups canned, sliced carrots
2 1/2 cups green onions, sliced
8 garlic cloves, minced
1 tsp ground ginger
1 rotisserie chicken, meat pulled off and shredded
Salt and black pepper
12 cups low-sodium chicken broth
5 Tbsp soy sauce, or more to taste
4 Tbsp rice vinegar
2 Tbsp Sriracha
2 Tbsp sesame oil
2 Tbsp granulated sugar
6 cups slightly packed chopped Napa cabbage
8 oz mushrooms, sliced
5 packages dry ramen, seasoning packets discarded
1 cup chopped cilantro

Directions

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer.  Add shredded chicken to the pot.
Pour in chicken broth, soy sauce, rice vinegar, Sriracha, sesame oil and sugar.  Bring to a boil then reduce heat to medium-low, cover and simmer about 5 - 7 minutes. Stir in cabbage and mushrooms and return soup to a boil. Add noodles and cook until noodles are tender. Serve warm sprinkled with cilantro.

Recipe source: Adapted from http://www.cookingclassy.com/2015/09/asian-chicken-noodle-soup/

Tara's Chicken Noodle Soup

Tara's Chicken Noodle Soup

4 quarts of chicken broth

1 rotisserie chicken, pulled off the bone and shredded

drippings from rotisserie chicken

1 yellow onion, chopped

4 stalks of celery, finely chopped

2 large handfuls of chopped fresh parsley
2 large handfuls of chopped fresh kale
2 garlic cloves, minced
1 sprig of Thyme
2 Bay leaves

8-12oz of egg noodles

Combine all of the ingredients in a large soup pot and bring to a boil.  Reduce to low, cover, and simmer for one hour.  Season with salt and pepper to taste.