Asian Chicken Soup

• Gluten free

• Meat

  • 2 cups Chicken
  • 1 Chicken carcass, roasted

• Produce

  • 2 handfuls Baby spinach
  • 10 sprigs Cilantro
  • 2 Ginger, fresh
  • 1 Lime
  • 5 Scallions

• Condiments

  • 2 tsp Soy sauce

• Pasta & Grains

  • 1 8-ounce package Rice noodles

• Baking & Spices

  • 2 Peppercorns
  • 1 tbsp Salt

Found on dessertfortwo.com

Ingredients

• 1 leftover roasted chicken carcass
• 5 scallions, divided
• 2 peppercorns
• 1 tablespoon salt, divided
• 2 teaspoons soy sauce
• 2 fresh ginger, sliced
• 10-20 sprigs of cilantro, plus extra for serving
• 1 8-ounce package rice noodles (labeled pad thai noodles)
• 2 cups leftover shredded chicken
• 2-3 handfuls baby spinach
• 1 lime, juiced

Directions

• First, cover the leftover chicken carcass with cold water in a large stockpot.
• Add 3 chopped scallions to the pot, the peppercorns, and 2 teaspoons of salt.
• Bring to a gentle simmer, cover and continue to simmer for 2-3 hours, until nice and fragrant.
• Strain the broth, discard all ingredients, and return the broth to the same pan.
• Add the remaining scallions (sliced), soy, ginger and cilantro. Taste and add the last teaspoon of salt, if needed.
• Bring the broth to a boil, and add the rice noodles and cook until done, about 8 minutes.
• Stir in the shredded chicken, spinach and lime juice.
• Remove the ginger and cilantro sprigs before ladling into bowls to serve.
• Serve garnished with fresh cilantro.

Nutrition