Asian Chicken Noodle Soup

Asian Chicken Noodle Soup
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
In the spring I like to eat lighter meals, but the rain and cool temperatures still call for warming foods. A broth soup is a great way to nourish your body and offer an easily digestible meal. Of course, all of my broth soups are made with homemade chicken broth, vegetable broth or beef broth. ( ) Why do I love bone broth so much? Because it has been shown to help fight colds and flus and it also contains amino acids, calcium and magnesium that may help to lower inflammation and support bones and joints. Because the weather is getting warmer, I like to keep the veggies in my soup uncooked. I thickly slice everything so that when I pour the hot broth over it, the veggies will soften perfectly while still maintaining a good crunch.
  • 4 cups homemade broth (chicken, beef or veggie)
  • 2 cups fresh water
  • 2 boneless, skinless organic chicken breasts
  • 1 inch of ginger, peeled and finely minced
  • 2 tbsp miso paste
  • 10 shiitake mushrooms, thinly sliced
  • 6 leaves of bok choy, washed and thinly sliced
  • 1 cup snow peas, thinly sliced
  • 3 scallions, thinly sliced
  • 1 lime, juiced
  • 2 tbsp sesame oil
  • 2 cakes of Forbidden rice ramen noodles from Lotus Foods
  1. In a large pot, combine the broth, water, chicken breasts, ginger and sea salt. Bring to a boil, lower to a simmer. Continue to simmer until chicken is cooked through, about 15-20 minutes. Remove the pot from the heat. After 10 minutes, whisk in the miso paste.
  2. Remove the chicken from the broth and allow to cool.
  3. Meanwhile, prepare all of your veggies and set aside in a large bowl.
  4. Cook the ramen noodles according to package directions. Drain and set aside.
  5. When chicken has cooled enough to handle, pull it into shreds using your hands. Each piece should be bite sized.
  6. Combine everything together in one pot and add the lime juice and sesame oil.
  7. Serve!


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