You're going to love this tasty twist on a classic! This Asian chicken noodle soup is bursting with flavor and loaded with chicken and veggies.
1 1/2cupsliced carrotsabout 3 large carrots
1/4cupyellow oniondiced (about quarter of a medium onion)
1cupgreen onions sliced (about 4) green ends separated
1lbboneless skinless chicken thighs
6cuplow-sodium chicken brothwarmed*
1/4cuplow-sodium soy sauce
1/2tspground black pepper
2cupNapa cabbagechopped, slightly packed
2packagesrefrigerated instant noodles(yakisoba or udon) or ramen
1/4tspred pepper flakesoptional
In a large stock pot or Dutch oven set over over medium-high heat, add the olive oil. When the oil is hot, add the carrots and saute for 3 minutes, then add the mushrooms, celery and onion, Continue to saute for 2 minutes, then add the garlic and ginger and cook for 2 additional minutes.
Add the chicken thighs, then turn the heat down to low and slowly pour in the warmed broth. Add the soy sauce, rice vinegar, sesame oil, salt and pepper. Return heat to medium-high until the liquid boils, then reduce to a simmer. Cook for 25 minutes, then remove the chicken and transfer to a cutting board and shred. Return the chicken to the pot, along with the peas, cabbage, green ends of the onions, and noodles. Cook for 8 minutes then remove from heat. Stir in cilantro and red pepper flakes, if desired.
*I use 1 can and 1 septic box of low-sodium chicken broth (6 cups total) and pour them into a large microwave-safe bowl and warm it in the microwave for 1 minute on HIGH.