Ginger Chicken Noodle Soup

 

This is one of those recipes that ingredients can be switched up to your tastes. For the chicken one could chose breasts, thighs or even rotisserie chicken. I used celery, shallot and carrots; but original recipe just calls for carrots. As far as the noodles are concerned; I did used gluten-free capellini, but think'in next time gluten-free egg noodles would be tasty. Of course if you can have wheat your options are more.

Ingredients:

• 1 pound boneless skinless breasts, thighs or rotisserie chicken ( cubed if raw)
• 2 medium carrots, coarsely grated
• 2 medium celery stalks, chopped on the bias
• 1 medium shallot or whatever you have on hand, chopped
• good olive oil
• 1 tablespoon dry sherry
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, peeled and grated
• salt and pepper to taste
• crushed red pepper to taste
• 3 cups chicken stock
• pasta of choice ( I am never good at measuring portions, but you can always use leftovers for another dish) ( original recipe calls for 2 ounces)
• sriracha to finish (optional)
• chopped cilantro or parsley to finish (optional)

Directions:

Using a large stock pan; add 2 tablespoons olive oil and saute the chicken until browned. Add the carrot, celery, shallot and saute for about 5 minutes. 

Add the ginger and saute briefly. 

Add the dry sherry, rice vinegar, soy sauce, salt, pepper, crushed red pepper and chicken broth. 

Bring to a boil and then turn heat down to simmer for at least 2 hours.

In a separate pan cook noodles of choice according to package directions, drain and add to the soup.

Serve with sriracha and parsley or cilantro.