Asian Chicken Noodle Soup

2016-04-02 19.55.33RECIPE #212, DAY #281

ORIGINAL RECIPE: “Asian Chicken Soup” from Martha Stewart’s Everyday Food*

TIMING: 20 minutes


TOOLS: Nothing special

COOK TYPE: Stovetop

HEALTH: This is a nice, soupy dinner and is especially nice when you are sick with a common cold or something such. Especially with the whole grain soba which the recipe calls for, you have a protein, a whole grain, veggies, and plenty of vitamins and nutrients. Not to mention anti-inflammatory properties.

EXPERIENCE: Finally, the house is under contract. However, we are sorta in between homes and also without my cookbooks. Therefore, I have procured a few quick dinner cookbooks from the library and am now going to grace you with my adventures in cooking through them.

First off, an easy twist on chicken noodle soup for my sickie son.

Everyone liked it. With 2 limes, it was too sour, so I took it back down to 1. Nothing too special, but quick and easy and great for a common cold.


  1. In a soup pot, bring 6 cups of chicken broth to a boil with 2 cups water, 1 tablespoon grated ginger, 2 sliced cloves garlic, and 1/2 teaspoon red pepper flakes.
  2. Add 4 ounces soba, udon, or capellini and cook for about 8 minutes, until al dente.
  3. Add 2 sliced chicken breasts, 1 sliced red bell pepper, and 6 ounces sliced snow peas. Boil gently until chicken is cooked through, about 1 minute.
  4. Add the juice of 1 lime and 2 sliced scallions and taste for salt and ground black pepper. Serve with tongs and a ladle.


Serve topped with slivered basil and cilantro and a dollop of Sambal.

*Recipe has been changed from the original.


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