Asian Chicken Soup

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A delicious alternative to the everyday chicken soup!!

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Steps

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Bring a pot of water to a boil , salt it , add the pasta and cook for 1 minute less than the instructions indicate.

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Drain and return to the pot.

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Meanwhile , place the chicken , large celery pieces , carrot , onion and bay leaf in a pot.

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Cover with 1 1 / 2 to 2 quarts water , bring to a boil and let poach for 12 minutes.

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Remove the chicken , discard the skin and let cool enough to handle.

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Shred or dice the meat and discard the bones.

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Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock.

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Heat the oil in a dutch oven or medium soup pot over medium-high heat.

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Add the thinly sliced celery , scallions , garlic , chile pepper and the ginger and stir for a couple of minutes.

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Add the chicken stock mixture and tamari.

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Divide the noodles and shredded chicken among 4 soup bowls.

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Top with the soup and garnish with the lime wedges and cilantro.

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Ingredients

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salt, tagliatelle pasta noodles, chicken breasts, organic celery, carrot, onion, fresh bay leaf, chicken stock, vegetable oil, scallion, garlic cloves, fresno chile pepper, fresh ginger, tamari, limes, cilantro