Wednesday, October 21, 2009

Asian Chicken Noodle Soup

This is a good detox soup. I will admit that it could be an acquired taste, but Zach and I are both big fans of asian soups and we enjoyed this thoroughly. I realize that the ingredients of cinnamon and all spice are a little odd, but you don't really taste "cinnamon" very strongly. It just adds a little depth of flavor. Buon appetito!


-2 quarts chicken broth
-2 boneless skinless chicken breasts
-1 package cellophane or thin rice noodles
-1/4 tsp cinnamon
-1/8 tsp all spice OR anise powder OR clove
-3 tbs soy sauce
-3 jalapenos
-1 onion, sliced thin
-3 scallions, sliced
-1 bunch chopped cilantro

Pour this chicken broth into a medium soup pan. Add the cinnamon, all spice and soy sauce. Take one jalapeno and make an incision down the side and put it whole into the broth. Add the raw chicken breast-I don't bother cutting it because it will be easy to tear apart after it's cooked. Bring to a boil, reduce heat but keep the lid on. Let everything simmer for about an hour. When the chicken is done, take it out, shred it, and put it back in. Finally, turn the heat back up, put in the cellophane noodles and cook for a couple minutes. These noodles cook very fast. Finally, just before serving, add in the sliced onion, 2 scallions, and the chopped cilantro. These are supposed to be practically raw in the soup. Zach also likes adding sliced fresh jalapeno to his soup, but I recommend this only if you can handle excessive spice (I prefer to be able to taste my soup).

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