In this week's Dining with Duria, Angelica makes Asian Chicken Noodle soup.
Asian Chicken Noodle Soup
2-3 chicken breasts sliced into thin strips
48 oz. can or carton of chicken broth
1-2 cups of water (depending on taste)
3 cloves of garlic – minced or chopped
1 “thumb-sized” amount of ginger – minced or chopped into small pieces
Half a package or 4 handfuls of bean thread noodles (aka mung bean, bean vermicelli, glass noodles)
1 carrot – sliced into pieces
2 stalks of celery – sliced into pieces
1 green onion – sliced into pieces
Handful of chopped cilantro
In a pot, sear the chicken strips with the garlic and ginger. Make sure all sides are seared.
Add in the chicken broth. Bring to a boil. You can add 1-2 cups of water depending on how diluted you want your soup broth to be.
Cook the broth until the chicken is fully cooked. Then add the chopped carrots.
Bring the soup to a simmer, then add the handfuls of noodles. After that, you can throw in the celery slices, onion and cilantro.
The soup will be done after about 2-3 minutes, when the noodles turn transparent or “glassy” looking.
Soup is served!
Note: Bean thread noodles can be found at any Asian or International grocery store. I use the ones in the pink webbed packaging.
Other note: Feel free to add more ginger if you like the ginger taste. And you can add other seasonings to the soup, like pepper or chili paste if you like it spicy!