Easy Asian Chicken Noodle Soup with Ginger

There are certain foods I immediately want when the weather begins to turn cold, and this soup is one of them.

If I were sick during the fall or winter, this would probably be the first thing I'd ask for. My sister Natasha, my dad, and I were actually eating it together the other night, and I think what I love most about it is that it is pure comfort to me.

INGREDIENTS

4 cups chicken broth

About 3 chicken breasts, cooked and shredded

Thai rice noodles

1 teaspoon garlic powder

1 teaspoon coriander

1 teaspoon ginger purée

Salt, to taste

Black pepper, to taste

Fresh lime, to taste

Scallions, to taste

Fresh cilantro, optional

Chili crunch, to taste

Toasted sesame oil, optional, to taste


Step 1: Pour 4 cups of chicken broth into a pot and begin warming it over the stove.

Step 2: Add 1 teaspoon garlic powder, 1 teaspoon coriander, 1 teaspoon ginger purée, and a little salt and black pepper.

Step 3: Prepare the Thai rice noodles separately according to the package instructions. Rice noodles cook much more quickly than traditional pasta, so keep an eye on them.

Step 4: Add approximately 3 cooked and shredded chicken breasts to the seasoned broth and allow the chicken to warm through.

Step 5: Squeeze in a little fresh lime juice.

Step 6: Add scallions, cilantro, and chili crunch to taste. You can also leave these out of the pot and let everyone garnish their own bowl.

Step 7: Add a little toasted sesame oil if you'd like. I love using toasted sesame oil because it gives the broth an even deeper flavor.

Step 8: Add the cooked rice noodles to individual bowls and spoon the hot chicken and broth over the top.