Asian Chicken Noodle Soup
"This is out of the March 2019 Food Network magazine...it says...don't skip the star ansie! it adds great flavor...plus plenty of antioxidants."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (651.3 g)
- Calories 656.5
- Total Fat - 21.3 g
- Saturated Fat - 3.9 g
- Cholesterol - 113.4 mg
- Sodium - 1379.1 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 7.1 g
- Sugars - 22.7 g
- Protein - 47.3 g
- Calcium - 158.8 mg
- Iron - 5.5 mg
- Vitamin C - 156.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoon scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
Step 2
Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred.
Step 3
Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat trough; season with salt and pepper.
Step 4
Divide the soup among bowlfuls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil.
Tips
No special items needed.
1 Reviews
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