Asian Chicken Noodle Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

2 tablespoons toasted sesame oil or chili sesame oil

2 carrots, roughly chopped

2 stalks celery, thinly sliced

3 tablespoons finely chopped peeled fresh ginger

3 scallions, sliced

Kosher salt and freshly ground pepper

1 pound thin chicken cutlets

4 cups low-sodium chicken broth

4 pods star anise

4 ounces spaghetti, broken into thirds

16 frozen mini wontons or 12 frozen vegetable dumplings

4 cups baby spinach

Directions

  1. Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoons scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
  2. Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred.
  3. Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat through; season with salt and pepper.
  4. Divide the soup among bowls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil.

Cook’s Note

Don't skip the star anise! It adds great flavor -- plus plenty of antioxidants.