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Ok sustain to this soup…don't omit the marinating the cowardly location! The seasoning of the cowardly is what gives this soup that asian pop! And that accelerator spring is what you require! And let's discourse most noodles for a second. You heard me refer that this soup is gluten supply, justness? I am so thrilled it's gluten escaped! Jessica advisable I use Mei Fun playwright noodles. I bought these on Woman, as well. Wait at those noodles! They worked so utterly in this direction!
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Asian Chicken Noodle Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
This Asian Chicken Noodle Soup has an amazing authentic taste! The chicken marinated in five key spices makes it amazingly tender...it melts in your mouth! The Mei Fun in this savory soup paired with the fresh ginger and garlic makes this dish over the top! Nothing screams savory like homemade chicken noodle soup...especially with an Asian flair!!
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 Tablespoon Extra Virgin Olive Oil
- 1.5 teaspoon Chinese Five Spice Powder
- 1.5 teaspoon salt
- 1.5 teaspoon fresh cracked black pepper
- 1/2 tsp red pepper flake
- 2.5 Tablespoons minced fresh ginger
- 1 Tablespoon fresh minced garlic
- 1 pound Portobello mushrooms
- 2 Tablespoons soy sauce, (Make sure it's a gluten free brand)
- 5 cups chicken broth
- 5 cups water
- 1 pound Bok Choy
- 1 6oz. package of Mei Fun Noodles
- Green Onions, optional (for garnish)
- I a large glass dish, marinate the chicken thighs using a 1/2 Tablespoon Extra Virgin Olive Oil, Chinese Five Spice Powder, salt, black pepper and red pepper flakes for at least 24 hours.
- After the chicken has marinated, warm a stock pot with 2 Tablespoons of Extra Virgin Olive Oil over medium high heat.
- Sear the chicken thighs in small batches for about 5 minutes. (Only sear the chicken, you do not want to cook it all the way through at this point).
- Remove seared chicken from the heat and set aside on a plate to cool.
- Keep the oil and chicken drippings in the pot and reduce heat to medium.
- Add in the ginger and garlic, allow to cook for about 1-2 minutes.
- Add in the mushrooms and stir thoroughly.
- Add in the soy sauce, chicken broth and water. After adding in liquid, cut the chicken in bite sized pieces and add into liquid.
- Reduce heat to medium low and allow to cook for about 20 mins.
- While the soup is cooking, cut the Bok Choy by removing the base and dice all of the remaining green leafs. (You want your Bok Choy cut chunky). Soak the Bok Choy in cold water to thoroughly remove all dirt, about 20 minutes.
- After the 20 minutes have passed, drain the Bok Choy and rinse one more time and then add into soup to allow to cook.
- Prepare the Mei Fun by soaking in hot water for 10 minutes which is the perfect amount of time for the Bok Choy to finish cooking in your soup.
- When the Mei Fun is done, drain Mei Fun and add into soup.
- Top this soup off with chopped green onions.
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