Asian Style Chicken Noodle Soup
Main Dish, Side Dish • Asian, Chicken, Soup
Serving size: 8 to 10
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Ingredients
- 30 ounces chicken broth
- 1 cup water
- ¾ cup fresh linguine, cut into 3 inch lengths (or replace with vegan pasta)
- 1 tablespoon low sodium soy sauce
- 2 tablespoons grated fresh ginger
- 1/8 teaspoon crushed red pepper
- 1 medium red bell pepper, cut into ¾ inch pieces
- 1 medium carrot, julienned (2 inch lengths)
- 1/3 cup thinly sliced green onions
- ¼ cup chopped water chestnuts, or to taste
- 1 cup chopped cooked chicken or turkey
- 1 cup fresh pea pods, sliced diagonally into about 3 to 4 pieces per pod
- HALF RECIPE
- 15 ounces chicken broth
- 1/2 cup water
- 1/3 cup fresh linguine, cut into 3 inch lengths (or replace with vegan pasta)
- 1 1/2 teaspoons low sodium soy sauce
- 1 tablespoon grated fresh ginger
- Pinch of crushed red pepper
- 1/2 medium red bell pepper, cut into ¾ inch pieces
- 1/2 medium carrot, julienned (2 inch lengths)
- 1/4 scant cup thinly sliced green onions
- 1/8 cup chopped water chestnuts, or to taste
- 1/2 cup chopped cooked chicken or turkey
- 1/2 cup fresh pea pods, sliced diagonally into about 3 to 4 pieces per pod
Directions
- 1. In large saucepan combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper. Bring to a boil. Stir in the bell pepper, carrot, and green onions. Return to a boil; reduce heat. Simmer, covered, for 4 to 6 minutes or until vegetables are tender and noodles are tender.
- 2. Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or until pea pods are crisp tender.
Notes
- I like to use extra ginger (I like ginger) and extra crushed red pepper flakes when I don't feel well. You could use some Sriracha, or Go Chu Jang sauce for this to heat it up also. the Go Chu Jang is an actual sauce and will change the flavor a bit, but might be just what you want at the time.
