Asian Inspired Chicken Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 medium or 61g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tsp or 2g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Mushrooms

  Shiitake, raw

  8 mushroom or 152g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Egg noodles

  Dry, enriched

  6 oz or 170g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and carrot, and sauté until slightly softened, about 3 to 4 minutes. Add the mushrooms and cook until soft and reduced in size, about 3 minutes more.
2. Add the garlic, ginger, and chilies, stirring until fragrant, about 1 minute. Pour in the chicken broth and water, and bring to a simmer.
3. Add the chicken breasts to the liquid and simmer for 10 to 15 minutes or until the chicken is cooked through, reaching 165°F on an instant-read thermometer.
4. Remove the chicken from the pot and transfer to a plate to cool slightly before shredding with a fork. Add the noodles to the simmering broth mixture and cook for 7 to 8 minutes or until just al dente.
5. Return the shredded chicken to the pot and cook for 1 to 2 minutes until heated through. Stir in soy sauce to taste. Divide among serving bowls and top with chopped cilantro.