Asian Inspired Chicken Noodle Soup

 

Once again the cold and flu season has settled in at our house. Mom and dad are both coughing and sneezing and just plain don't feel well.

Mom wanted chicken soup but I just didn't feel like the "usual" chicken soup. I thought I would get all fancy schmancy and make a chicken soup inspired by some asian veggies and flavors.

This turned out really tasty if not exactly attractive.

The color is a little off-putting but don't let it disuade you from trying this recipe. The flavor is really deep and the textures are very satisfying.

What did the sickies think?

They both gave it 2 thumbs up.

 

 

Asian Inspired Chicken Noodle Soup

 

Ingredients

2 tsp sesame oil

1 tsp olive oil

10 boneless, skinless chicken thighs, diced

1 medium onion, diced

4 cloves garlic, minced

1 tbsp sweet chili sauce

1 small purple cabbage, shredded

2 portobello mushrooms, diced

2 baby bok choy, diced

2 cups broccoli slaw

2 Tbsp soy sauce

 1 Tbsp hoi sin Sauce

1 Tbsp oyster sauce

1 Tbsp rice vinegar

1/4 cup cooking sherry

4 cups chicken broth

4 cups water

1 - 2 cups Chinese style Farkay noodles, broken in half

 

Directions

In a very large saucepan, heat oils over high heat. Add chicken breasts and cook until only a little pink remains. Add in onion, garlic and sweet chili sauce and cook until chicken is completely cooked and onions are soft. Remove chicken to a large bowl and set aside.

Turn heat to medium-high, in saucepan cook cabbage until reduced by half and cabbage is soft. You may need to add a little water to prevent it from burning in the pan.

 

 

The cabbage takes about 10 minutes to cook down.

When cabbage is cooked, scoop it into the bowl with the chicken.

 

 

In the saucepan, place portobellos, baby bok choy, and broccoli slaw. Add in a little water to prevent this from burning.

Add in soy sauce, hoi sin sauce, oyster sauce, vinegar, and sherry. Cook and stir until vegetables are cooked, about 7-8 minutes.

Scrape chicken and cabbage back into large saucepan. Add water and chicken broth and bring to a boil. Add in the Chinese style Farkay noodles, broken in half, and let simmer until cooked.

 

 

The Chinese Style Farkay Noodles are similar to spaghetti noodles. They only take about 5 - 8 minutes of simmering to cook.

I ended up having to grab a bigger pot than in the photos above. This makes a fair amount of soup. I'm guessing it will serve about 15, depending on serving size, maybe a bit more.

FYI - The leftovers will soak up any extra liquid so when you reheat this you may find you have to add some more water.

Sue and Kenzie were afraid to try this as it does look a little sketchy. Once they had a bite though, they were hooked.

It is soooooo tasty!

Another FYI - you will not need to add any salt. The sauces you use in the soup have enough salt that additional is not needed.

Give this one a try when you want something a little bit different than the usual chicken noodle soup.

 

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