Asian Chicken Noodle Soup

I made a big batch of this soup yesterday and I have to say that it is the most nourishing, satisfying and delicious chicken noodle soup ever.  Part pho, part Chinese egg drop soup, it has all those yummy Asian flavors that truly warm the heart and the soul.  Loaded with vegetables and health boosting aromatics (garlic and ginger), it happens to be the perfect remedy for any sickness.

Asian Chicken Noodle Soup

 

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Author: Liza Cannata, Inspired from Nigella Lawson's Chinese Chicken Noodle Soup

Serves: 8 servings

Ingredients

• 2 tablespoons vegetable oil
• 2 leeks, trimmed, halved lengthwise, cleaned and cut into ½ inch sliced
• 3 carrots, peeled and cut into ½ inch pieces
• 3 celery stalks, cut into ½ slices
• 2 garlic cloves, minced
• 2-inch piece of ginger, peeled and grated
• 6 cups chicken stock, preferably homemade
• ½ bunch of cilantro, tied together, plus leaves for garnish
• 2 tablespoons tamari or soy sauce
• ½ cup mirin
• 1 teaspoon sea salt
• 1 teaspoon red pepper flakes
• 2 pounds boneless, skinless chicken breasts
• zest and juice from 1 lime
• 3 heads baby bok choy, trimmed and quartered widthwise
• 8 radishes, cut into eighths
• 6 ounces asian noodles (egg or rice)
• ½ teaspoon chili oil, cilantro leaves and siracha for garnish

Instructions

1. Heat 2 tablespoons of vegetable oil in a large soup pot over medium-high heat. Add the leeks, carrots, and celery and cook, stirring often until soft, about 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the tied cilantro and stir to combine.
2. Pour in the stock, cilantro, tamari or soy sauce, mirin, sea salt, pepper, lime zest and juice from half of the lime.
3. Add the chicken pieces, bring to a boil, cover, and turn the heat to low and cook for 30 minutes.
4. When done, remove the chicken to a clean plate to cool and let the soup simmer uncovered.
5. Once cooled, shred the chicken with your hands or two forks and return it to the soup.
6. Add the lime juice, lime zest, bok choy, and radishes, and cook for another 5 minutes.
7. Taste and adjust seasonings.
8. When ready to serve, cook noodles according to package directions, drain and divide noodles evenly among soup bowls. Ladle the soup into each bowl and top with a drop of chili oil, cilantro leaves, and sriracha if desired.

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