Tuesday, April 17, 2012

Asian Inspired Chicken Soup

I was feeling a little under the weather last week and wanted a pot of soup. I didn't want to spend a whole lot of time slaving over the pot, so I decided to make this quicker version that takes about a half hour.

Asian Inspired Chicken Soup- serves 4

4 chicken thighs
2 cloves of garlic
1/4 onion
2 carrots
2 stalks of celery
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 tsp pepper
soba noodles, cooked
green onions, and soy sauce for garnish

Place chicken thighs in a large pot, cover with water and place over medium high heat.

Smash 2 cloves of garlic and add to the pot. Roughly chop one carrot, one stalk of celery, and half of the onion, and add to the pot. Cook chicken until it reaches 165 degrees. Remove chicken and shred chicken with two forks. Strain veggies out of the broth with a slotted spoon and discard. Add chicken back to the pot and add spices. Chop veggies and add to broth. Continue cooking the broth until the veggies are just tender.

Add noodles to bowl and ladle hot broth over them. Serve with green onions and soy sauce if desired.

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