Asian Chicken Noodle Soup
This Asian-inspired chicken noodle soup is comforting, but also light and refreshing. The soy sauce is balanced by the sugar and acidity of the lime.
Ingredients
- 2 T canola oil
- 2 T butter
- 1/4 C roasted garlic minced
- 4 chicken leg & thigh quarters bone-in, skinless
- 1 T salt
- 1/2 T black pepper
- 1 1/2 C celery sliced
- 1 C carrots chopped
- 2 T fresh ginger minced
- 1 1/2 C soy sauce
- 1/2 C chicken stock
- 2-3 C water
- 1/2 C cilantro chopped
- 4 stalks lemongrass try to keep long for easy removal from broth
- 6 bay leaves
- 1 T crushed red pepper
- 1/4 C sugar
- 2 limes zest & juice
- 8 oz rice noodles
- 1 head bok choy thinly sliced
Instructions
- Heat oil and butter in a large pot over medium-high heat. Season the chicken with salt and pepper, then sear the quarters on both sides.
- Add the celery, carrots, garlic, ginger, soy sauce, stock, cilantro, lemongrass, bay leaves, red pepper, sugar and zest of 2 limes. Add 2-3 cups water to cover the chicken. Bring to a boil, then reduce to a simmer. Cook until chicken reaches 165F (about 20-30 minutes).
- While chicken is simmering, cook the rice noodles in boiling water until tender (about 5 minutes).
- When the broth is finished, remove the bay leaves and lemongrass. Shredd the chicken and remove bones from broth.
- Divide rice noodles and sliced bok choy among four bowls. Top with chicken broth mixture. Juice 1/2 lime over each bowl before serving.