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Chicken Noodle Soup With an Asian Touch

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“This very quich soup is a nice way to warm these cold days and comfort those colds. The hot pepper can be ommitted, crushed, seeded, chopped, or left whole depending on if you like heat in your soup. Throw in any vegies you like Bok choy or fresh spinach is good.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place a soup pot over medium heat and coat with the oils.
  2. Add the onion, leeks, mushrooms, garlic, ginger, carrots, parsnips, celery, pepper, thyme and bay leaf.
  3. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  4. Pour in the chicken stock and mushroom liquid and bring the liquid to a boil.
  5. Add the noodles and simmer for 5 minutes until tender.
  6. Add the chicken, and continue to simmer for another couple of minutes to heat through; season with soy sauce and pepper.
  7. Remove dried chili.
  8. Sprinkle with chopped parsley before serving.
  9. And you may drizzle extra sesame oil.

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