Spicy Asian Chicken Noodle

soup with carrots, chicken, noodles and Asian flavors

I’ve made a version of this soup before.  This Asian Chicken Noodle has a little more kick and depth of flavor from cooking the chicken in the pot first.  But like most soups, anyone can adapt it to whatever their personal tastes are or what needs to be used up in the pantry.  It’s a good soup to make when you are feeling a little down from holiday stresses.  Right now, everyone, it seems has a cold.  I had a lingering sore throat for weeks.  Hoarse every night after projecting my voice in the school lunchroom ( read: shouting).  It wasn’t until after I took the advice from a colleague to employ the old school treatment of gargling multiple times a day with warm salt water that I was finally cured.  Of course, the soup helped by soothing my throat and warming up my aching bones with its spicy notes of ginger, Sriracha and Thai red curry.  Whatever your December malaise or Holiday woe, this zippy soup will be sure to pick you up so that you can keep going.

 

Spicy Asian Chicken Noodle Soup

 2 boneless, skinless chicken breasts

2 teaspoons garlic powder

1 teaspoon onion powder

salt and pepper

1 tablespoon canola oil

water

1 red pepper, chopped

1 yellow pepper, chopped

8 cups chicken broth

1 chunk of fresh ginger (about 2 inches)

4 teaspoons Sriracha

1/4  cup soy sauce

2 tablespoons lime juice (from about 1 lime)

4 teaspoons red curry paste

1 teaspoon fish sauce

1 teaspoon cider vinegar

3 oz. uncooked wide rice noodles (flat)

garnishes: grated fresh carrot, cilantro, lime wedges, Sriracha, green onions

Season chicken on both sides with garlic powder, onion powder, salt and pepper.  Heat a large soup pot on medium high.  Add the oil.  Once the oil is shimmering, add the chicken.  Allow to sear on one side until the chicken releases from the pan.  Flip the chicken and sear for another 4-5 minutes until the second side releases from the pan.  Add 3 tablespoons-1/3 cup water to the bottom of the pan to loosen chicken bits and juices.  Turn heat to simmer, cover and cook chicken for 10 minutes, until just cooked through.  Remove chicken and juices to a dish and cover with tin foil.  

Add peppers to soup pot.  Turn heat back to medium high.  Saute peppers until they begin to soften, about 2-3 minutes.  Add chicken broth and all seasonings through cider vinegar.  Shred chicken and add back to pot along with any accumulated juices.  Bring soup to a boil, reduce heat to simmer and cook for 20 minutes.

Meanwhile, add 6 cups of water to a large saucepan.  Bring to a boil.  Add rice noodles.  Cook 3 minutes, then drain.  Place about 1/4 cup-1/2 cup of rice noodles in each serving bowl.

Taste soup and adjust seasonings.  Ladle soup over each noodle serving.  Serve with garnishes on side.

 

Southwestern Chicken Soup

soup with chicken, cheese and southwestern flavors

I really wanted to make chicken tortilla soup.  A hearty tomato based soup thickened with tortilla chips.  Filling and you guessed, it fattening.  But oh so delicious!  After doing a little internet research snuggled up with my cup of coffee and my phone early one  morning, I came across The Pioneer Woman’s recipe for Slow Cooker Chicken Tortilla Soup.  No tortillas or taco chips in it.  Huh?  What do I know about Southwestern cooking, anyway?  Not much, except that I like it.  And I liked her basic list of ingredients, most of which I used in the recipe below.  But I forgot to put it in the slow cooker. Or I didn’t have enough time to do it in the morning before I left for work.  Still the recipe I came up with didn’t take long, at all.  And I preferred that I browned the chicken first.

I gave the soup to my soup ladies and they all loved it…especially that it was much lower in calories than what I usually make.  I ate all the leftovers myself, adorning each bowl with the entire list of suggested garnishes.  When there was only a tiny amount left, I poured it on a pile of tortilla chips and pretended that it was a plate of fancy nachos.  Whatever your taste, however you decorate your bowl, this recipe is a winner.

 

Southwestern Chicken Soup

2 tablespoons canola oil

2 large boneless, skinless chicken breasts

1 taco seasoning pouch, I use McCormick

1 medium sized onion, diced

1 red pepper, chopped

1 yellow pepper, chopped

2 teaspoons chili powder

1 teaspoon cumin

1 28 oz. can diced tomatoes

1 16 oz. can diced tomatoes

1 4 oz. can diced green chilis

4 oz. tomato paste

3 cups chicken stock

1 chili in adobo, chopped

2 16 oz. cans black beans

salt and pepper

garnishes:

lime wedges, sour cream, grated cheddar, diced jalapeno, cilantro, tortilla chips

Heat oil in a large soup pot over medium high heat.  Coat chicken breasts with taco seasoning and add to pot.  Cook until chicken is browned on both sides.  Lower heat and add diced onion and remaining taco seasoning.  Stir to combine.  Cover pot and allow onions to soften, about 5 minutes.  Add chopped peppers, chili powder and cumin.  Stir to combine and cook uncovered for up to ten minutes until the peppers begin to soften and spices are fragrant.  Add tomatoes, green chilis, tomato paste, chicken stock and chili in adobo.  Bring mixture to a boil then reduce to simmer for 20 minutes.  

Remove chicken from soup and shred with forks into large pieces.  Add the chicken back to the pot.  Drain and rinse black beans and add to soup.  Taste and adjust seasonings with salt and pepper.  Serve with garnishes.