Asian Chicken Noodle Soup

4
Servings
25m
Prep Time
15m
Cook Time
40m
Ready In

Recipe: #31631

March 14, 2019



"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 recipe yields 4 servings
OK

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 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.

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