Happy Easter and spring! However, it must be said that this in like a lion and out like a lamb business is not all that it is cracked up to be this year. We are only just starting to see signs of spring -- after our snowstorm earlier in the week. But, our long winter gave us a shot to try out even more soup recipes than we could have ever dreamed of. Several weeks back, we enjoyed ginger chicken noodle bowls, based on a recipe from Southern Living. This light soup could be a summer meal, for those days that we are so hot that we are dreaming of winter...heh.
This was my first time using fresh ginger in dish. In the past we used pickled ginger in Asian dishes, like our teriyaki meatballs. So getting this meal together took a little bit longer than expected, but you can plan on around 45 minutes to get this ready.
Here's what you'll need...
6 cups chicken broth
4 skinned chicken thighs (about 1 lb.)
1/3 cup sliced fresh ginger
2 garlic cloves, sliced
1 (9.5-oz.) package rice noodles
1 tablespoon soy sauce
Salt and Pepper to taste
2 to 3 Tbsp. fresh lime juice
Snap peas or edamame for garnish
This was my first time using fresh ginger in dish. In the past we used pickled ginger in Asian dishes, like our teriyaki meatballs. So getting this meal together took a little bit longer than expected, but you can plan on around 45 minutes to get this ready.
Here's what you'll need...
6 cups chicken broth
4 skinned chicken thighs (about 1 lb.)
1/3 cup sliced fresh ginger
2 garlic cloves, sliced
1 (9.5-oz.) package rice noodles
1 tablespoon soy sauce
Salt and Pepper to taste
2 to 3 Tbsp. fresh lime juice
Snap peas or edamame for garnish
Let's get started...
1. Begin to cook your chicken tossed with olive oil over medium high heat, in the pot you will stew your soup.
1. Begin to cook your chicken tossed with olive oil over medium high heat, in the pot you will stew your soup.
2. Slice your ginger and garlic cloves.
3. Add your broth, salt, pepper, ginger, garlic, and soy sauce to the chicken and boil until chicken is cooked through (about 15 - 20 minutes).
4. Remove the chicken from the broth and let cool (about 15 minutes). Reduce the heat of the broth and simmer.
4. Remove the chicken from the broth and let cool (about 15 minutes). Reduce the heat of the broth and simmer.
5. Strain the broth to catch the ginger and garlic, then return to pot.
6. Remove the bones and excess fat from the chicken. Then shred to generous bite-sized chunks.
7. Add chicken back into broth and bring to boil.
7. Add chicken back into broth and bring to boil.
8. Add noodles and cook until tender.
9. Spoon chicken and noodles into each bowl, then ladle in broth. Garnish with spritz of lime juice and steamed edamame or snap peas.
It is best to taste the broth a few times in the process to ensure that the ginger flavor has infused. This is what took longer than expected, so plan accordingly.
9. Spoon chicken and noodles into each bowl, then ladle in broth. Garnish with spritz of lime juice and steamed edamame or snap peas.
It is best to taste the broth a few times in the process to ensure that the ginger flavor has infused. This is what took longer than expected, so plan accordingly.
