Ingredients
- 2 tablespoons oil (vegetable oil)
- 1 onion, halved and sliced
- 3 carrots, peeled and cut into 2 inch matchsticks
- 1/2 teaspoon salt (you may want more if your chicken broth is unsalted)
- 1/2 teaspoon pepper
- 8 cups chicken broth
- 4 to 6 ounces dried egg noodles
- 2 ounces coconut milk
- 1 to 2 tablespoons Asian chili garlic sauce (depending on taste, we used 2 T and it is really spicy hot)
- 8 ounces cooked chicken (cooked and shredded, about 3 cups)
- 1 cup basil leaves
How to Make
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Step 1: In a dutch oven over medium high heat add the oil and heat until shimmering. Stir in the vegetables and salt and pepper (onion - pepper) and cook for a few minutes or until vegetables are softened.
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Step 2: Stir in broth and the next 3 ingredients (-chili garlic sauce) and bring to a boil. Reduce heat to medium low and simmer until noodles are softened (3-5 minutes).
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Step 3: Stir in chicken and cook until heated through (5 minutes). Stir in basil and serve.
We hope you enjoy this recipe!
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