Author Notes
Chicken Noodle Soup is a classic on a winter day or when you're feeling ill. Why not fancy it up a bit with a few extra Asian spices? You won't regret it! —mtlabor
Ingredients
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3
chicken breasts, cut into medallions
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2 teaspoons
vegetable oil
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2
small onions, chopped
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1 tablespoon
ginger, minced
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2
garlic cloved, minced
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4 cups
water
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4 cups
chicken stock
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1/2 to 1
box of spaghetti noodles
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5
large shiitake mushrooms, stems removed and sliced thin
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2 tablespoons
seasoned rice vinegar
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4 tablespoons
soy sauce
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1 tablespoon
sesame oil
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pinch or two of red pepper flakes
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2
scallions, sliced thin
Directions
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This is definitely a crockpot soup. Or I made it that way anyway. Turn your crockpot onto the high setting to get it warmed up.
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In a large skillet, heat up oil under medium high heat and cook the chicken medallions until no longer pink. Transfer chicken to crockpot and cover.
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In same skillet used for chicken, saute the onions, garlic, and ginger for about 5 minutes, when onions are soft and translucent. Add mixture to crockpot over chicken.
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Deglaze skillet of brown bits by adding 1 cup of water to pan and scraping of the sucs. Then dump that water into the crockpot. Add remaining 3 cups of water and 4 cups of chicken broth into crockpot as well. Let simmer in crockpot until almost ready to serve, stirring occasionally. Mine was in there for about 45 minutes.
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About 15 minutes before you're ready to dig in, add in noodles and mushrooms. When noodles are soft, stir in rice vinegar, soy sauce, chili flakes, sesame oil, and scallions.
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Ladle into bowls and serve hot!
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