Ingredients: |
Ingredients: 1 Tbsp vegetable oil
1 lb boneless, skinless chicken breasts, trimmed (use store-bought rotisserie chicken to make a quick, easy dinner)
salt and pepper
5 scallions, white and green parts separated and sliced thin
2 Tbsp grated fresh ginger
2 garlic cloves, minced
6 cups low-sodium chicken broth
2 Tbsp dry sherry
2 Tbsp soy sauce, plus extra as needed
2 (3 ounce) packages ramen noodles, (flavoring packets discarded or saved for dressing recipe)
3 cups shredded coleslaw mix
3 ounces (3 cups) baby spinach
1 Tbsp sesame oil, plus extra as needed
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Directions: |
Directions:Serves: 4-6
Time: 45 mins
Heat vegetable oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
Add scallion whites, ginger, and garlic to fat left in pot and cook over medium heat until fragrant, about 1 minute. Stir in broth, sherry, and soy sauce, scraping up any browned bits.
Add browned chicken, cover, and simmer gently until temp is 160F, about 10 minutes. Transfer chicken to cutting board and shred into bite-size pieces.
Meanwhile, return soup to simmer, stir in noodles and coleslaw mix, and cook until noodles are tender, about 5 minutes. Stir in shredded chicken and spinach and cook until spinach is wilted, about 1 minutes. Stir in scallion greens and sesame oil. Season with salt, pepper, soy sauce and sesame oil to taste. |
This recipe for Asian Chicken Noodle Soup is from