I find that most people have a classic chicken soup recipe that they love already. And, if not, it’s pretty easy to wing it.
This not-so-classic version is just as easy and a lot more exciting, if you ask me. My family agrees. If your kids are open to Asian flavors, give this a go they might just agree, too. And even if they don’t love it better than regular chicken soup, if they like it at all, this recipe helps make serving something a little more adventurous
really easy.
Also, as much as I hate to bring up cold and flu season, this gingery broth is a great meal for someone on the mend.
Ingredients
- 2 chicken breasts (you can substitute shredded leftover rotisserie chicken or, if you have it, chicken left over from when you made homemade chicken broth)
- 1 (16-ounce) package thin rice noodles, soba noodles, or angel hair pasta
- 8 cups chicken broth, store-bought or homemade
- 1⁄4 cup soy sauce
- 1⁄4 cup sliced fresh ginger, smashed with the backside of a small knife or spoon
- 1⁄2 to 1 teaspoon sriracha or similar hot sauce, to taste
- 1 red bell pepper, seeded and cut into 1⁄4-inch strips
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh basil or Thai basil (optional)
- 2 tablespoons chopped fresh scallion (optional)
- 2 tablespoons freshly squeezed lime juice (from about 1 juicy lime)
- Lime wedges, for serving (optional)
How to Make It
- If not using already cooked rotisserie or leftover chicken, poach the chicken breasts: lay them in a single layer on the bottom of a pot and cover with cold water until it comes about 1 inch above the chicken. Bring to a boil over medium-high heat before lowering the heat to medium, covering, and simmering for about 10 minutes. Check to make sure the meat is cooked through before removing from the heat. Cool, shred, and set aside, discarding the cooking liquid.
- In the meantime, cook the rice or soba noodles according to the package directions. If substituting angel hair pasta, for how to cook pasta perfectly. Set aside.
- Place the broth, soy sauce, ginger, and sriracha in a large pot set over medium-high heat. Bring to a boil, lower the heat to medium, and allow to simmer hard for 5 minutes.
- Remove the soup from the heat and, using a slotted spoon, remove the ginger (or, at least, most pieces). Add the shredded chicken, noodles, red pepper, cilantro, basil, scallion, and lime juice, if using. Let the soup sit for 5 minutes to allow the flavors to mingle and peppers to soften. Serve immediately with lime wedges on the side or allow to cool completely before storing in a sealed container in the refrigerator for up to 5 days or freezer for up to 3 months.
