Throw in some spices in to give your chicken noodle a bit more zing.
ginger jalapeno chicken noodle soup
Ginger-Jalapeño Chicken Noodle Soup
Ingredient
- 2 bone-in chicken breast halves (about 2 lb total)
- 3 medium carrots, sliced ¼ in. thick
- 2 stalk celery
- 1 medium onion
- piece fresh ginger
- oz. containers low-sodium chicken broth or water
- Kosher salt and pepper
- 6 oz. rice noodles
- 2 c. Bean Sprouts
- 1 jalapeño
- 1 c. fresh cilantro
- 2 limes
- Asian or other hot sauce, for serving
Instructions
- Place the chicken, carrots, celery, onion and ginger in a large pot. Add the broth, cover and bring to a boil.
- Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
- Meanwhile, cook the noodles according to package directions; drain.
- Discard the ginger from the pot and transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
- Stir the chicken back into the soup along with the noodles. Serve with the bean sprouts, jalapeño, cilantro (for topping), lime wedges and hot sauce, if desired.