Asian Chicken Noodle Soup

Ingredients

Meat
- 3 lbs Chicken thighs, boneless skinless

Produce
- 1 lb Bok choy
- 1 tbsp Garlic, fresh
- 2 1/2 tbsp Ginger, fresh
- 1 Green onions
- 1 lb Portobello mushrooms

Canned Goods
- 5 cups Chicken broth

Condiments
- 2 tbsp Soy sauce

Pasta & Grains
- 1 6oz. package Mei fun noodles

Baking & Spices
- 1 1/2 tsp Black pepper, Fresh cracked
- 1 1/2 tsp Chinese five spice powder
- 1/2 tsp Red pepper flake
- 1 1/2 tsp Salt

Oils & Vinegars
- 1 tbsp Olive oil, Extra Virgin

Liquids
- 5 cups Water

Time
Prepare: 20M
Cook: 40M
Total: 1H

Found on recipesworthrepeating.com

Description

This Asian Chicken Noodle Soup has an amazing authentic taste! The chicken marinated in five key spices makes it amazingly tender...it melts in your mouth! The Mei Fun in this savory soup paired with the fresh ginger and garlic makes this dish over the top! Nothing screams savory like homemade chicken noodle soup...especially with an Asian flair!!

Do you know how hard it is to prepare food for your family where you and one of your children can only eat certain things due to food allergies, but the other 2 people in your family can eat anything they want?? Hi…and welcome to my life!! It’s ok though…I have this figured out. By the way…I’m Amanda! I’m the creator, writer, cooker (as my son calls me) and amateur photographer of Recipes Worth Repeating! You’re going to love my recipes because I cater to both needs. My recipes can be made gluten-free, as well as traditional! Yes! You do have the option for both!

Directions

I a large glass dish, marinate the chicken thighs using a 1/2 Tablespoon Extra Virgin Olive Oil, Chinese Five Spice Powder, salt, black pepper and red pepper flakes for at least 24 hours.
After the chicken has marinated, warm a stock pot with 2 Tablespoons of Extra Virgin Olive Oil over medium high heat.
Sear the chicken thighs in small batches for about 5 minutes. (Only sear the chicken, you do not want to cook it all the way through at this point).
Remove seared chicken from the heat and set aside on a plate to cool.
Keep the oil and chicken drippings in the pot and reduce heat to medium.
Add in the ginger and garlic, allow to cook for about 1-2 minutes.
Add in the mushrooms and stir thoroughly.
Add in the soy sauce, chicken broth and water. After adding in liquid, cut the chicken in bite sized pieces and add into liquid.
Reduce heat to medium low and allow to cook for about 20 mins.
While the soup is cooking, cut the Bok Choy by removing the base and dice all of the remaining green leafs. (You want your Bok Choy cut chunky). Soak the Bok Choy in cold water to thoroughly remove all dirt, about 20 minutes.
After the 20 minutes have passed, drain the Bok Choy and rinse one more time and then add into soup to allow to cook.
Prepare the Mei Fun by soaking in hot water for 10 minutes which is the perfect amount of time for the Bok Choy to finish cooking in your soup.
When the Mei Fun is done, drain Mei Fun and add into soup.
Top this soup off with chopped green onions.