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!



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

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

  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.

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

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