Friday, February 3, 2012

Asian Style Chicken Noodle Soup



My daughter Jess had a cold last week and the only food that sounded good to her was chicken noodle soup.  I decided to kick up the soup's healing power and give it an Asian flair by adding fresh ginger chunks.
I like this soup because it is quick and easy to prepare, full of healthy ingredients and all my kids gobble it up!



Asian Style Chicken Noodle Soup


4 chicken breasts, cubed
2 1/2 -32 oz containers organic chicken broth
1/2 cup onions
1 stalk celery , chopped
1 carrot, chopped
1 cup potatoes, diced
Parsley, chopped fresh
1 inch piece of ginger root, minced
2-3 cloves garlic, minced
1 tsp poultry seasoning (or use fresh thyme and rosemary)
salt and pepper to taste
egg noodles
olive oil

Saute the onions, celery, and carrots in a stock pot, until they begin to soften.  Add ginger and garlic and cook until fragrant, about 1 minute.  Add poultry seasoning and salt and pepper. If needed add a little more olive oil.  Then add cubed chicken and cook until no longer pink on the outside, and just beginning to brown.  Pour in broth and bring to a simmer.  Add potatoes and desired amount of egg noodles and cook until tender.  Check the salt and add more if desired.  Garnish with chopped parsley.


Hope you enjoy!  Have a great weekend!

Kathy

5 comments:

  1. Looks really good. Does Jessica know that you put onions in it? Maybe we should have a Soup/Stew/Chili party sometime.

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  2. What a brilliant idea to add some ginger chunks for an Asian flair!! Sounds so yummy!!

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  3. I remember the Chinese have some type of element-balanced type of cooking, and there are particular foods you're supposed to eat while sick. I can't remember off the top of my head, though.

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  4. Hope your daughter Jess is better now!! Yay for such hearty food!! Take care
    x

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  5. This is very nice chicken noodle soup with the ginger.

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