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Asian Chicken Noodle Soup

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We love this recipe for chicken noodle soup with kicked up Asian flavors. We found the idea for this recipe in "One Dish Meals" by Food and Wine Magazine. I made some adjustments to make the recipe MUCH faster to prepare! Make it mild for your young tasters, and serve with a dash of Sriracha (Asian hot sauce) to satisfy those who enjoy extra heat! Some of the ingredients, like the udon noodles, fish sauce and Sriracha can be found in the Asian aisle of your grocery store (I found everything at Wegmans). Shopping for these ingredients at an International or Asian market may save you even more money and offer a wider variety of choices.

Ingredients

Food
Amt
Units
Prep
Notes
1 tablespoon oil (Coconut prefered)
oil
1
tablespoon
Coconut prefered
1 tablespooon sesame oil
sesame oil
1
tablespooon
1 onion, chopped
onion
1
chopped
2 stalks celery, chopped
celery
2
stalks
chopped
4 cloves garlic, minced
garlic
4
cloves
minced
1 inch ginger (peeled and cut into thin slices)
ginger
1
inch
peeled and cut into thin slices
2 dashes cayenne pepper (add more to taste)
cayenne pepper
2
dashes
add more to taste
⅛ teaspoon red pepper flakes
red pepper flakes
teaspoon
48 ounces chicken broth
chicken broth
48
ounces
1 cup tomatoes, crushed with juices
tomatoes
1
cup
crushed with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
chicken thighs
pounds
cut into 1 inch or smaller cubes
boneless, skinless
3 tablespoons fish sauce
fish sauce
3
tablespoons
1 cup cilantro, roughly chopped (plus extra for garnish)
cilantro
1
cup
roughly chopped
plus extra for garnish
1½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
udon noodles
pounds
can substitute spaghetti, gluten-free or egg-free thin noodles
salt (to taste)
salt
to taste
3 cups baby bok choy
baby bok choy
3
cups
1 lime, cut into wedges for garnish
lime
1
cut into wedges for garnish
sriracha (to taste)
sriracha
to taste

Method

In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge, and Sriracha for extra heat.

Babyfood Option:

Soups are a great third stage food for babies and toddlers. Remove a portion of noodles, chicken and greens before adding the red pepper and puree in a blender or mini food processor. Add additional broth to achieve the consistency that your baby is comfortable with. Older toddlers may enjoy the soup as is, with the noodles cut up in smaller pieces.

Prep time
10 min
Cook time
30 min
Cost per serving:
$4.15
Yields/Serves:
4-5 (double this recipe for a great "Cook Once, Eat Twice" Meal)

Yum Ratings

😫😟😐😀😍 “Super Yum! This soup has a ton of flavor and I love the noodles!” —Zane, age 10
😫😟😐😀😍 “Super Yum! I like the sauce!” —Scott, age 8
😫😟😐😀😍 “Yum! I like the sauce and the chicken.” —Alexander, 10
😫😟😐😀😍 “Yum! I really like the noodles. There were a lot of noodles and I enjoyed it with a dash of Sriracha!” —Daryle, a grown up