Healthy recipes - Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Ingredients

• 2 bone-in chicken breast halves (about 2 lb total)
• 3 medium carrots, sliced ¼ in. thick
• 2 stalk celery
• 1 medium onion
• 2-in piece fresh ginger
• 2 32- oz. containers low-sodium chicken broth or water
• Kosher salt and pepper
• 6 oz. rice noodles
• 2 c. Bean Sprouts
• 1 jalapeño
• 1 c. fresh cilantro
• 2 Limes
• Asian or other hot sauce, for serving

Directions

1. Place the chicken, carrots, celery, onion and ginger in a large pot. Add the broth, cover and bring to a boil.
2. Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
3. Meanwhile, cook the noodles according to package directions; drain.
4. Discard the ginger from the pot and transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
5. Stir the chicken back into the soup along with the noodles. Serve with the bean sprouts, jalapeño, cilantro (for topping), lime wedges and hot sauce, if desired.