Asian Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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âOne night I didnât have any noodles for my chicken soup, so I gave it an Asian twist with wonton wrappers. It was great! Donât skip the celery leaves; they bring great flavor to this soup.ââNoelle Myers, Grand Forks, North Dakota Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1 tablespoon sesame oil |
3 medium carrots, sliced |
2 celery ribs, chopped |
1 medium onion, chopped |
6 cups chicken broth |
1/3 cup teriyaki sauce |
1/4 cup chili garlic sauce |
1 package (12 ounces) wonton wrappers, cut into 1/4-inch strips |
2 cups sliced fresh shiitake mushrooms |
1/3 cup chopped celery leaves |
1/4 cup minced fresh basil |
2 tablespoons minced fresh cilantro |
2 green onions, sliced |
Directions:
1. In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions. Yield: 10 servings (2-1/2 quarts).
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