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Asian Chicken Noodle Soup

SAVE ✓ SAVED

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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 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

See Table See List

1 tablespoon oil (coconut preferred)

oil

tablespoon

coconut preferred

1 tablespooon sesame oil

sesame oil

tablespooon

1 onion, chopped

onion

chopped

2 stalks celery, chopped

celery

stalks

chopped

4 cloves garlic, minced

garlic

cloves

minced

1 inch ginger (peeled and cut into thin slices)

ginger

inch

peeled and cut into thin slices

2 dashes cayenne pepper (add more to taste)

cayenne pepper

dashes

add more to taste

⅛ teaspoon red pepper flakes

red pepper flakes

⅛

teaspoon

48 ounces chicken broth

chicken broth

ounces

1 cup crushed tomatoes, with juices

crushed tomatoes

cup

with juices

1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)

chicken thighs

1¼

pounds

cut into 1 inch or smaller cubes

boneless, skinless

3 tablespoons fish sauce

fish sauce

tablespoons

1 cup cilantro, roughly chopped (plus extra for garnish)

cilantro

cup

roughly chopped

plus extra for garnish

½ 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 bok choy (baby)

bok choy

cups

baby

1 lime, cut into wedges for garnish

limes

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)