At this time of the year, most of us are really looking for easy weeknight dinners--that don't involve calling something in or running through a drive-thru. I know I have hit that point when I can't think of ONE thing that really sounds good for dinner, no matter where I could pick it up. So, here's a quick soup for you. Enjoy!
Asian Chicken Noodle Soup--makes one big ol' pot :)
3 inch section of peeled fresh ginger (a spoon works best to peel the ginger)
3 garlic cloves, peeled--smash them on a board with the back of your knife to get the skin off easily
1 bunch scallions/green onions, chopped
2 tbsp. olive oil--enough to coat pan
8 cups low sodium chicken stock--I use Kitchen Basics chicken stock (2 boxes)
2-4 tbsp. low sodium soy sauce
2 tbsp. dark sesame oil
2 tbsp. sweet & spicy Thai chili sauce
1 16 oz package lo mein noodles, broken into at least halves
3 cups shredded, cooked chicken
1 1/2 to 2 cups fresh snow peas
1 8 oz package thinly sliced carrots
Salt and pepper to taste
1. Puree the garlic and ginger in a food processor until finely ground.
2. Coat the bottom of a stock pot or dutch oven with olive oil
3. Add the garlic and ginger mixture and chopped green onions to pan. Cook 3-5 minutes
4. Now, add everything except the chicken, snow peas and noodles to the pot. Bring to a boil.
5. Lower heat to simmer.
6. Add chicken, snow peas, and noodles. Simmer for 20 to 30 minutes.
7. Add salt and pepper and any other spices to taste.
