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Quick Asian Chicken Noodle Soup
Jan 31st, 2005

Here is a possible solution when the shopping has been haphazard and you're feeling under the weather. This quick Chicken Noodle Soup has a salty soy-based broth and can be made with things that I generally always have around. It's a quick recipe, so the flavors aren't as developed as they could be, but did I mention it's quick? And salty and comforting? But because there are few ingredients, the quality of those you use really matters I think. I used homemade chicken stock and still had to add a bit of water at the end to cut the saltiness of the broth. If you use commercial chicken broth, definitely look for a low sodium version. This recipe is sodium-rific as it is.

Quick Asian Chicken Noodle Soup

6 cups of chicken stock
2 cups boiling water
2 chicken breast fillets
5 oz dried Chinese egg noodles
2 star anise
1 stick cinnamon
3 slices ginger
1/4 cup soy sauce [you may want to reduce this amount, especially if your stock is salty]
2 green onions chopped up


Heat the chicken stock, soy sauce, ginger, star anise, and cinnamon in a small soup pot and simmer for 5 or 6 minutes. Add the chicken to the pot and simmer (mediumish heat) for another 6 to 8 minutes. Meanwhile pour the boiling water over the noodles and then drain and set aside when they've softened. Remove the chicken from the pot, shred, and return to the pot along with the noodles and green onions. Taste for salt and add a bit of water if too salty. Cook until all ingredients are heated through and serve in big bowls.

I had leftovers for lunch today and I threw in some frozen edamame and green peas. The green peas worked the best to give it a bit of contrasting sweet freshness to the salty aromatic broth.

-Donna Hay, Off the Shelf: Cooking from the Pantry
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© 2006, Kimberly Cooperrider | kymmco@excite.com