As cold and flu season moves onto the scene with the changing seasons, it seemed time to pull out the old “cold remedy” soup file. Chicken soup is the most common soup that people think of when they want to alleviate a stuffy head, achy body or nourish a lagging appetite. I like to enhance that “tried-and-true” Chicken soup remedy with some curative aromatics and immune system boosters.
Spicy Asian Chicken Soup is quick, easy and economical. It’s also low in calories yet high in nutrients. Preparation, using leftover chicken, took me about 15 minutes and then another 15 minutes of cooking time. Simple!
Spicy Asian Chicken Soup
(This recipe serves 4-6 depending on portion sizes)
Ingredients:
8 cups of homemade chicken broth (or purchased no-fat, low sodium chicken broth)
2 Tablespoons garlic, finely chopped
2 inch piece of ginger, peeled and thinly sliced into rounds
¼ cup low sodium soy sauce
1 teaspoon toasted sesame oil (or plain sesame oil)
1-2 teaspoons hot chile paste or hot chile sauce (more if you like scorching hot soup)
1 cup sliced mushrooms
3 scallions, sliced thinly
1 cup sugar snap peas
1 red pepper, cut into thin strips
1 cup boneless, skinless chicken breast, cooked and sliced (leftover chicken works well or quickly poach a couple of chicken breasts for 10-15 minutes in broth)
1 Tablespoon lime juice (optional)
¼ cup cilantro as garnish (if you don’t like cilantro, omit it or use parsley)
6 ounces soba noodles (An optional addition for a heartier meal. This adds carbs and calories too. Just boil water, add noodles & cook 4 minutes. Drain and set aside.)
Directions:
In a large pot or Dutch oven, combine the chicken broth, garlic and ginger. Bring it to a boil over high heat and cook for about 5-7 minutes. Add the soy sauce, sesame oil and hot chile paste (or sauce). Stir well to combine. Add the mushrooms, scallions, peas, red pepper and chicken. Continue cooking for 2-4 minutes until vegetables are tooth tender.
Remove the pot from the heat. Add the lime juice, if using.
If you are using the soba noodles, divide them equally into bowls.
Ladle the soup into the bowls. Garnish with cilantro or parsley and serve.
