Try this warm cozy Asian soup recipe!
Cook once and eat twice! This colourful nutritious soup is a great meal-in-one when you have leftover grilled chicken to use up from the night before.
Makes 6 servings
What you need:
1 tsp. vegetable oil
2 cloves minced garlic
1 tbsp. minced ginger root
4 green onions, chopped
1/8 tsp. red pepper flakes (or more!)
8 cups chicken broth
1 tbsp. fresh lime/lemon juice
2 tsp. fish sauce
2 tsp. soy sauce
2 tsp. sesame oil
2 cups cooked egg noodles or rice vermicelli noodles
2 boneless skinless chicken breasts, diced and cooked (~12 oz.)
1 cup sliced mushrooms
1 cup halved snap/snow peas or broccoli
1 yellow/red/orange pepper, diced into bite-size cubes
Optional: for more heat add hot sauce
How you prepare:
- In a large pot sauté the first 5 ingredients together. Add the rest of the ingredients and heat. Serve and enjoy!
- Make ahead method: Mince garlic and ginger and chop green onions and place in a covered bowl in the fridge. Cook egg noodles or rice vermicelli and place in a separate bowl in the fridge. Cook chicken, dice into pieces and place in a separate bowl in the fridge. Prepare mushrooms, snap/snow peas or broccoli and yellow/red/orange pepper and place into a bowl.
- When you are ready to eat the soup in a large pot sauté the first 5 ingredients of the recipe together. Add the rest of the ingredients and heat.
Dietary Fiber 2g
We hope you have enjoyed this recipe for Asian Chicken Vegetable Soup!
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