Asian-Style Chicken Noodle Soup
Dream Green Recycled Aluminum 15pc Cookware Set
$169.99
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Ingredients
2 tablespoons vegetable oil
1 cup diced carrots (about 2 large)
6 green onions, sliced (1½ cups)
4 garlic cloves, minced
2 tablespoons ginger, peeled and minced
1 pound boneless skinless chicken breasts (about 2-3 chicken breasts)
Salt and fresh ground black pepper
6½ cups low-sodium chicken broth
2½ tablespoons soy sauce, or more to taste
2 tablespoons rice vinegar
1 tablespoon sriracha
1 tablespoon sesame oil
1 tablespoon granulated sugar
3 cups slightly chopped napa cabbage
¾ cup cremini mushrooms, sliced
1 package dry ramen noodles, seasoning packets discarded
½ cup cilantro, chopped
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Instructions
Heat 1 tablespoon vegetable oil in the 5.8QT Multi-Pot over medium-high heat. Add carrots and sauté for 3-5 minutes. Add green onions, garlic, and ginger and sauté for 2-4 minutes. Transfer mixture to a small bowl and set aside.
Cover chicken breasts with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Season both sides lightly with salt and pepper.
Heat 1 tablespoon of olive oil in the 5.8QT Multi-Pot over medium-high heat. Add chicken and cook until browned on both sides, about 2½ minutes per side.
Pour in chicken broth, soy sauce, rice vinegar, Sriracha, and sesame oil, then add the carrot mixture.
Bring soup to a boil, then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165°F degrees on an instant-read thermometer), about 5-7 minutes.
Remove chicken breasts from soup and transfer to a cutting board. Let rest for 5 minutes then cut them into strips. Set aside.
Stir in sugar, cabbage, and mushrooms to soup and let it return to a boil. Add noodles and cook 3-5 minutes until tender. Add back in chicken then garnish with cilantro.
Serve hot and enjoy this sick day classic with a kick!
