Ginger Vegetable Chicken Noodle Bowl |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 tablespoons vegetable oil |
1 lb boneless skinless chicken tenders, cut into bite-size pieces (may use chicken thighs) |
4 garlic cloves, minced |
1 piece ginger, peeled and cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks) |
1 cup shredded carrot |
salt |
fresh ground black pepper |
2 teaspoons ground cumin |
2 teaspoons chinese five spice powder |
6 cups chicken stock |
1/2 lb vermicelli |
4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks |
2 cups fresh crisp bean sprouts |
Directions:
1. Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
2. Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
3. Add in the stock and bring soup to a boil.
4. Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
5. Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.
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