Recipe Name: Chinese Chicken Noodle Soup Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
4 cups chicken stock
1 cup water
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
⅓ cup Thai or standard basil leaves
4 garlic cloves, peeled and cut in half
1 stalk lemongrass, cut in large pieces
3 boneless, skinless chicken breasts, cut in dice
½ small Chinese (Napa) cabbage, coarsely chopped
¼ pound thin Chinese noodles or 1 (3-ounce) package ramen noodles (save the seasoning packet for another use)
3 green onions (green parts only), minced
1 tablespoon sweet chili sauce
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Instructions
Place the stock, water, ginger, basil, garlic and lemongrass in a stockpot over medium-high heat. Allow to simmer 1 hour. Strain and discard the solids. Add the chicken and cabbage. Cook 7 minutes. Add the noodles, green onions, chili sauce and soy sauce. Cook another 5 minutes or until the noodles and chicken are done. Ladle into warm serving bowls and garnish with sesame seeds.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/taking-stock-in-chicken-soups/