Asian Chicken Noodle Soup
Recipe: #31631
March 14, 2019
Categories: Soups and Stews, Poultry, Chicken, Pasta, Spaghetti, Vegetables, Carrot, Asian, Boneless Pieces more
"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."
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 & Variations
No special items needed.