Asian Chicken Noodle Soup

This is a GREAT soup that makes a large portion that can be warmed up for a few days.  It's even better on day #2!  You can make your own egg noodles or simply buy them at the store.

*Gluten Free Option:  Use rice noodles and use gluten free soy sauce.

 Do you have both of these?

If you DO - then you can make the egg noodles for the soup yourself!  I love making my noodles fresh. I think it makes a big difference.  If you're looking for a great pasta roller that easily attaches to your counter-top when you need it CLICK HERE TO PURCHASE ONE.

Follow the recipe for making your egg noodles by CLICKING HERE.

If you DO NOT, you could also purchase your favorite egg noodles from your local grocery store and use them in the following recipe: (original recipe was found in the White Grass Flavor Cookbook)

2 Tablespoons vegetable oil

1 large onion diced (about 2 cups)

1/2 medium cabbage, sliced very thin

2 stalks celery, diced  (or more because it's yummy)

3 carrots, diced (we used more than 3 because we love carrots)

3-4 cloves of garlic, minced

1/2 red bell pepper, sliced thin (we used the whole thing)

1 tsp salt

2 lbs chicken thighs (boneless) rinsed

8 cups water (we did 10-12 cups for more broth)

1/2 lb fresh greens:  Kale, swiss chard, spinach or collards, cut into strips (we use spinach - so great!)

1/4 cup soy sauce

2 Tablespoons fresh ginger, grated

1 tsp sesame oil

8 oz. egg noodles (we used about 1 lb)

hot chili sauce, optional (Sriracha is the best)

Chop all vegetables and keep separate.

Heat a large soup pot over medium-high heat.  Add oil.

Cook onions 2 minutes then add cabbage.  Cook additional 3 minutes, stirring occasionally.

Then add celery, carrots, garlic and peppers, cook 5 minutes.

Add water, salt and chicken thighs.  Bring to a boil.  Simmer 30 minutes on low. 

Remove chicken with a slotted spoon and allow to cool.  Separate fatty parts of the chicken so you don't get any icky bites while eating your soup.  Break meat into bite size pieces and return to the soup.

Add greens to broth.  Then season soup with soy sauce, ginger and sesame oil.  

If you're using store-bought noodles, add them now and simmer until they are cooked, about ten minutes.

If you're using homemade noodles, boil them separately and strain.  Put noodles in your bowl and top with soup.

This is where you add the sriracha - to your bowl.  I also add a little salt to my bowl too.  

Basic Egg Pasta Dough - KitchenAid Mixer style

This recipe is from The Complete KitchenAid Stand Mixer Cookbook and makes about a pound of pasta.

You will need a KitchenAid Mixer for the following instructions:

3 eggs
2 Tablespoons Water
1 Tablespoon EVOO
2 1/4 Cups all purpose flour

Attach flat beater to stand mixer; beat eggs, water and oil in mixer bowl at low speed to combine.  In three separate additions, add flour to make dough that clumps together.  Stop mixer and press a few tablespoons of dough into small ball; dough should feel tacky, moist and pliable.  If too wet, beat in flour, 1 tablespoon at a time.  If too dry, beat in water, 1 tablespoon at a time.  Gather dough into a ball.

Replace beater with dough hook.  Knead on low 5 minutes or until dough is smooth and elastic.  Shape dough into ball and wrap in plastic wrap; let rest at room temperature 20 minutes or refrigerate until ready to use.

Cut dough into quarters.  Flatten one piece of dough; dust with flour.  Re-wrap remaining pieces to prevent drying out while you flatten the dough.

Using your pasta roller flatten out the dough to desired thickness and then roll through desired dough cutter to create your noodles!

If you don't have a pasta roller you can roll the dough our very thinly and cut desired strips.