Not your normal chicken noodle soup, this Asian Chicken Noodle Soup combines chicken, lots of veggies and ramen noodles in an Asian-inspired broth. This is a sure way to warm your belly!
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 cloves garlic, minced
- 4 teaspoons minced fresh ginger
- 1 teaspoon ground cumin
- dash of cayenne pepper
- 4 cups chicken broth
- 1 (14 oz) can unsweetened coconut milk (lite is ok)
- 2 cups shredded carrots
- 2 cups small broccoli florets
- 2 (3 oz each) packages chicken-flavored ramen noodles, coarsely broken
- 2 cups fresh snow pea pods, cut in half crosswise
- 2 tablespoons soy sauce
- 4 teaspoons fresh lime juice
- 1/2 cup finely shredded fresh basil
- 1/3 cup coarsely chopped fresh cilantro
- Heat 1 tablespoon of the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Remove to a bowl and set aside.
- Heat the remaining tablespoon of olive oil in the pot. Add the garlic, ginger, cumin and cayenne, and cook for 30 seconds. Add the chicken broth, coconut milk, carrots, broccoli, and ramen noodles. Bring the mixture to a boil, then reduce the heat and cover the pot. Cook for 3 minutes.
- Add the seasoning packets, snow peas, soy sauce, lime juice, basil and cilantro and stir to combine. Serve immediately.
adapted from Better Homes and Gardens
I like to add only one seasoning packet, then taste the soup to see if it needs more. One is usually enough for me, but you can add both.