Chicken Udon Bowls

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 1 Basil
  • 1/2 cup Carrots
  • 1 Cilantro
  • 1/4 cup Diagonally cut green onions
  • 4 Garlic clove
  • 4 tsp Ginger, ground
  • 3 Green onion stalks
  • 1 Green onions
  • 1 Jalapeno
  • 1 (8-ounce package Mushrooms
  • 2 cups Napa cabbage

• Canned Goods

  • 4 cups Chicken stock, low sodium
  • 1/4 cup White wine or chicken broth, dry

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Lower-sodium soy sauce

• Pasta & Grains

  • 6 oz Linguine noodles or dried udon noodles if you can find them, whole wheat

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on withsaltandwit.com

Description

Ingredients

• Broth:
• 1 (8-ounce) package sliced mushrooms
• 4 cups low sodium chicken stock
• 3 teaspoons ground ginger
• 3 garlic cloves, crushed
• 3 green onion stalks, cut into 1-inch pieces
• 6 ounces whole wheat linguine noodles or dried udon noodles if you can find them
• Soup:
• 1 tablespoon olive oil
• 1/2 cup julienned carrots
• 1/4 cup diagonally cut green onions
• 1 jalapeño, thinly sliced into rings
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 cup dry white wine or chicken broth
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon honey
• 2 cups thinly sliced napa cabbage
• To Serve:
• Basil
• Cilantro
• Sliced Green Onions

Directions

• Broth: In a medium stock pot, add the mushrooms, chicken stock, ground ginger, garlic cloves and green onions. Bring to a boil, then reduce heat and let simmer for 10 minutes.
• Meanwhile, cook the linguine noodles or udon noodles according to package instructions. Set aside and keep warm when cooked.
• After the broth has simmered for 10 minutes, drain broth and reserve. Reserve vegetables as well. Set both aside.
• Soup: In the same stock pot, heat over medium heat. Add the olive oil. Add the carrots, green onions, jalapeno, garlic clove, ginger, pepper and salt. Cook for 5 minutes, or until tender-crisp. Add the white wine, stir and cook for 1 minute. Add the broth and reserved vegetables back in, along with the chicken, soy sauce and honey. Cook until heated, 5 - 7 minutes. Right before serving, add the napa cabbage and cook for 30 seconds.
• To serve, place a spoonful of noodles into a bowl. Ladle one to two spoonfuls over the noodles. Garnish with basil, cilantro and additional sliced green onions. Serve immediately.