Asian Chicken Noodle

I made this Monday soup for lunch leftovers in the week. It's basically a chicken noodle soup with an Asian twist. Cut your veggies, like celery and carrots on an angle, use soy sauce and ginger in your broth and I used a fresh fettuccine but you can use Soba or chow mein noodles instead. Be sure to chop and prep your veggies first...then be sure not to over cook them because you want your veg a little more crunchy for this one! Enjoy.

Here's what I did.
- Poach a bone in, skin on double chicken breast in 3 cups of water, salt, pepper, a chunk of ginger, 4 crushed whole garlic cloves and a few dashes of soy sauce. Simmer for 20 minutes or so, until the breast is cooked through. Remove chicken and allow to cool before shredding.

- In another soup pot, heat up a tsp of sesame oil, and fry the white parts of 2 green onions until soft. Then strain your broth into this pot. Here, you can add a 2-3 more cups of chicken stock, either store bought or home made. Bring to a simmer.

- Now, add all at once, thinly sliced carrot, 2 celery stalks, handful of snow peas, package of bean sprouts, green onions, fresh dill the chicken and some thinly sliced fennel. Add fresh pasta and simmer for five minutes.

- Serve with more soy sauce, hot sauce, spring rolls...and voila!

Moolicious!