Asian style chicken noodle soup

smonfils avatar
By sherry monfils
from worcester, MA

I love all kinds of chicken soup but 1 day recently I had a very bad cold and stopped off at my favorite Chinese restaurant. The owner, Portia, gave me a huge bowl of her version of the soup. She wouldn't give me the recipe, lol, so I winged it! It tastes very, very close to hers:-)

serves 6
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients

  • 1-1/2 Tbsp
    canola oil
  • 1 c
    frozen sliced carrots
  • 1 bunch
    green onions, thinly sliced
  • 2 tsp
    minced garlic
  • 1-1/2 tsp
    freshly grated ginger
  • 3-1/2 c
    cooked, shredded chicken
  • 6-1/2 c
    low-sodium chicken broth
  • 2 Tbsp
    low-sodium soy sauce
  • 3 Tbsp
    rice wine vinegar
  • 1 Tbsp
    sesame oil
  • 1 Tbsp
    sugar
  • 3 c
    roughly chopped napa cabbage
  • 8 oz
    cremini mushrooms, sliced very thin
  • 2 pkg
    ramen noodles, seasoning set aside
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How To Make

  • 1
    In a large pot, over med-high heat heat canola oil until hot. Add carrots and cook, stirring, for 2 mins. Stir in green onions and garlic. Cook, stirring for 2 mins.
  • 2
    Add ginger to the pot and stir quickly for 1 min. Stir in chicken, broth, soy sauce, vinegar, sesame oil, sugar, mushrooms and cabbage.
  • 3
    Bring to a boil. Lower heat to medium and let simmer for 10 mins, stirring occasionally. Add Ramen noodles and cook about 5 mins more or until the ramen noodles are tender.
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