Springtime Chicken Noodle Soup.
Ingredients
- 1 pound boneless chicken tenders
- 1 tablespoon honey
- 2 tablespoons olive oil or sesame oil
- 6 cups low-sodium chicken broth
- 3 star anise
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 fresno pepper, seeded + chopped
- 2-3 tablespoons hoisin sauce
- 2 teaspoons fish sauce
- 1 cup fresh or frozen peas
- 1 cup fresh spinach
- 8 ounces rice noodles
- soft boiled eggs, optional, for serving
- fresh cilantro, basil, sprouts and limes, for serving
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Instructions
- 1. In a medium bowl, toss together the chicken and honey.
- 2. Heat the oil in a large pot over medium heat. Add the chicken and sear until caramelized on both sides, about 2 minutes. Slowly pour in the broth. Add the star anise, garlic, ginger, fresno pepper, hoisin sauce, and fish sauce. Bring to a boil and then reduce the heat to low. Simmer 15-20 minutes or until the chicken is cooked through and shreds easily. Shred the chicken in the pot. Stir in the peas, and spinach. Heat until warmed through, about 5 minutes.
- 3. Cook the rice noodles according to package directions.
- 4. Divide the noodles between bowls and ladle the soup over the noodles. Garnish as desired with eggs, herbs, limes, and sprouts. Enjoy!
Source
Original recipe: View Original