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
Continue After Advertisement
Ingredients
-
3
chicken breasts, cut into medallions
-
2 teaspoons
vegetable oil
-
2
small onions, chopped
-
1 tablespoon
ginger, minced
-
2
garlic cloved, minced
-
4 cups
water
-
4 cups
chicken stock
-
1/2 to 1
box of spaghetti noodles
-
5
large shiitake mushrooms, stems removed and sliced thin
-
2 tablespoons
seasoned rice vinegar
-
4 tablespoons
soy sauce
-
1 tablespoon
sesame oil
-
pinch or two of red pepper flakes
-
2
scallions, sliced thin
Directions
-
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.
-
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.
-
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.
-
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.
-
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.
-
Ladle into bowls and serve hot!
See what other Food52ers are saying.