Asian Chicken Noodle Soup

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon toasted sesame oil
  • 4 scallions, chopped (white and green parts separated)
  • 1 2 -inch piece ginger, peeled and finely chopped
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 large skinless, boneless chicken breasts (about 8 ounces each)
  • 2 tablespoons teriyaki sauce
  • Kosher salt
  • 1 cup chopped delicata or other winter squash
  • 9 ounces fresh Asian egg noodles
  • 1 red, yellow or orange bell pepper, thinly sliced
  • 1 5 -ounce package baby spinach (about 8 cups)
Directions
  • Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.

  • Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.

  • Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.

  • Photograph by Antonis Achilleos


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