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Asian Chicken Noodle Soup

Ingredients

  • 2 Tbsp vegetable oil
  • 1 cup diced carrots (about 2 large)
  • 6 green onions sliced (1 1/2 cups)
  • 4 garlic cloves minced
  • 2 Tbsp minced peeled ginger
  • 1 lb boneless skinless chicken breasts
  • Salt and freshly ground white or black pepper
  • 6 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp soy sauce or more to taste
  • 2 Tbsp mirin
  • 2 Tbsp rice vinegar
  • 1 Tbsp Sriracha
  • 1 Tbsp sesame oil
  • 1 Tbsp granulated sugar
  • 3 cups slightly packed chopped Napa cabbage
  • 6 oz crimini mushrooms sliced
  • 1 (4.3 oz) package dry ramen seasoning packets discarded
  • 1/2 cup chopped cilantro

Instructions

  1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions garlic and ginger and saute 2 minutes longer set aside.
  2. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  3. Season both sides of chicken lightly with salt and pepper then add to pot and cook until browned on both sides about 2 1/2 minutes per side.
  4. Pour in chicken broth soy sauce mirin rice vinegar Sriracha and sesame oil then pour carrot mixture into soup mixture.
  5. Bring to a boil then reduce heat to medium-low cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer) about 5 – 7 minutes.
  6. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
  7. Meanwhile stir in sugar cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 – 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.

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