Asian Chicken Soup

*Note: Use the Chicken Stock recipe as a base for this soup. If you don’t have the time available, you can make this soup quickly using store-bought broth and a rotisserie chicken. Serves 6-8

Ingredients:
1Tb sesame oil
1 medium onion,diced
2 cloves of garlic, finely diced
6 c chicken broth
1/2 c hoisin sauce
1/4 c soy sauce
crushed red pepper flakes
1/4 tsp ground coriander
1/2 tsp ground mustard
1/2 tsp ginger
1/2 tsp pepper
1 tsp salt
shredded meat of 1 chicken
16 oz frozen bag of asian vegetable medley (defrosted)
8 oz soba noodles

1. In a stock pot heat oil over medium heat. Add onion garlic cloves, cook until soft. About 5 minutes, stir as necessary.

2. Add the following : broth, hoisin, soy sauce, pinch of pepper flakes, coriander, mustard, ginger, pepper, and salt. Allow this to heat to a simmer.

3. Add shredded chicken and vegetables. Cook until vegetables are soft. About 8-10 minutes.

4. Allow soup to simmer until you are about 15 minutes away from serving. Bring soup to a boil, then add the soba noodles and cook for about 6-8 minutes or according to the package’s directions.

** Salt and pepper can be adjusted to taste. If you desire more heat, just add more red pepper flakes. Enjoy!

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3 thoughts on “Asian Chicken Soup

  1. I made this for my husband last night, and he loved it! He requested more broth, so I think I’ll put in 4 oz noodles next time. Thanks for this creative and flavorful variation on chicken noodle soup. 🙂

    • Thanks Amy, so glad you and your husband enjoyed it. I tend to use more noodles because my husband claims anything less doesn’t fill him up. I think that it would still be great with less noodles though!

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