Feel Good Chicken Soup with Ginger Over Rice Noodles
Adapted from feasting at home
Asian-inspired, full-flavored soup with a hint of ginger and lemon. Poured over yummy rice noodles.
Ingredients
- 2 tablespoons sesame oil
- 1 medium to large onion, diced (about 5 ounces)
- 2 tablespoons fresh ginger, finely minced or grated
- 4 garlic cloves, finely minced or grated
- 4 cups chicken broth or stock
- 2 cups water
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper (or use ground black pepper)
- 2 bay leaves
- 1 1/2 pounds chicken thighs, boneless & skinless
- 8 ounces rice noodles, cooked to al dente
- 1 lemon
- sliced oyster mushrooms (optional)
Optional Garnishes
- diagonally cut scallion slices
- pinch of chili flakes
- pinch of toasted sesame seeds
- chopped fresh cilantro or Italian parsley
- drizzle of toasted sesame oil
Instructions
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Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the onion and ginger; sauté until fragrant, about 3 to 4 minutes. Lower the heat to medium-low, add the minced garlic and continue sautéing until golden for 3 to 4 additional minutes.
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Add the chicken broth, water, salt, white pepper, bay leaves and chicken thighs. Bring to a boil. Cover and lower heat. While still covered, gently simmer for 20 mintues.
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Test a piece of chicken to be sure it's done by pulling the meat apart with two forks. It should come apart easily and show no sign of pinkness. If done, shred the rest of the chicken, then return it all to the pot. Remove & discard the bay leaves. Simmer gently for 5 more minutes.
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Taste test the broth for seasoning; add more salt if needed. Squeeze the juice of half a lemon into the soup, taste and add more if desired along with several lemon slices.
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Place a small amount of rice noodles in each bowl and ladle soup over top. Add a few pieces of oyster mushrooms, if desired.
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Top off with some or all of the optional garnishes and serve while hot.