Asian Chicken Noodle Soup
 
Ingredients
  • 2 bone-in split chicken breasts
  • 2 TB vegetable oil
  • 5 cloves garlic, minced
  • 1 inch piece fresh ginger, peeled and minced
  • 1 TB honey
  • 3 dried red chiles (or pinch red pepper flakes)
  • 12 cups chicken broth, preferably homemade
  • ½ cup soy sauce
  • 1 red pepper, cut in a julienne
  • 2 cups sugar snap or snow peas, strings removed and halved
  • 12 oz. dried spaghetti or rice vermicelli
  • 12 frozen gyoza (optional)
  • ½ cup freshly squeezed lime juice
  • 3 scallions, sliced
Instructions
  1. Preheat oven to 375.
  2. Rub chicken breasts with olive oil and season with salt and pepper.
  3. Roast chicken breasts for 45 minutes. Remove from heat. When they are cool enough to handle, remove meat from bones and shred it into pieces. Set aside.
  4. In a large stock pot, heat oil over medium heat.
  5. Saute ginger, garlic and red chiles for one minute. Add honey and stir to coat. Saute for a few additional minutes or until fragrant.
  6. Add chicken broth and soy sauce and bring to a boil.
  7. When broth is boiling, add noodles and cook until tender, about ten minutes.
  8. Add shredded chicken, red pepper and peas. Simmer until vegetables are crisp-tender, 3-5 minutes.
  9. Add frozen gyoza, if using, and cook until heated through.
  10. Just prior to serving, add lime juice.
  11. Ladle soup into bowls, distributing gyoza evenly, and garnish with scallions.
Nutrition Information
Serving size: Serves 4
Recipe by West of the Loop at https://www.westoftheloop.com/2014/01/06/asian-chicken-noodle-soup/