Last night was one of those nights where it was just chilly enough for a light sweater in the evening. Not quite cold enough for blankets and a fire but it definitely had the feeling that early spring was here and winter was waving goodbye.
I had a whirlwind day of bible study, lunch with Dave at the bakery, grocery shopping with a toddler and then back home before dinner. While getting the groceries unpacked and put away I decided to check on our dog who was running free in the yard we sometimes share with our friends and landlords. It was the perfect time to take some produce scraps to the compost pile. No sooner had I dumped the scraps than I heard the squawk of our neighbors’ duck in distress. Our dog does just fine around ducks and poultry until one decides to waddle away…rapidly! There were feathers and mud all over, mostly on me. Dog by the collar in one hand and duck nestled back under a tree with the other, I marched our dog back up to our house.
Thankfully we have the best landlords on planet earth. They are our friends and part of our central coast family. We love them dearly and on a day like yesterday, I am so relieved that they love us equally.
The duck is doing okay. Still shocked and trying to heal but thankfully, alive. Clancie, our pooch, will probably never look in her direction again!
All of this is to say that I wanted something comforting, delicious and easy to prepare for dinner last night. There is a certain Asian duck soup that we love to make in the winter, but after the afternoon I had, duck did not seem like an appropriate protein to use as the base.
Enter in a combination of classic chicken noodle soup and some of our favorite Asian flavors. This is kind of like a cheater version of pho. (pho means complete amazingness in one hot spoonful btw…just in case you’ve never tried it!)
All of the greens were freshly picked right before preparing. I always have homemade bone broths in the freezer. If you don’t, just use a high quality store bought variety. I hope you enjoy this soup! Let us know in the comments what you thought of it!
Asian Chicken Noodle Soup
East meets West with this spin on an American classic, full of refreshing Asian flavors.
Credit: ©The Sprouted Cottage
- 2 large chicken breasts, cubed
- 2 tbsp. olive oil
- 2 tbsp. sesame oil
- 2 stalks of celery, halved and diced
- 3 medium scallions, thinly sliced; separating whites and greens
- 2 medium carrots, diced into small cubes
- 3 cloves of garlic, minced
- 2 tbsp. ginger, peeled and grated
- 1 lime, zest and juice
- 6 cups chicken broth (or combination broth and water)
- 2 tbsp. tamari (or soysauce)
- 1 tbsp. rice wine vinegar
- (Optional) ½ tsp. Sambal (or your favorite chili sauce)
- Asian noodles, cracked in 2” pieces (use as little or as much as you like. I used one bunch of organic Soba)
- Salt and pepper to taste
- Heat oils over medium-high heat in a French oven or other heavy bottomed pot.
- Add celery, white parts of the scallions, and carrots to the oil, stir. Cook for 2-3 minutes.
- Add the garlic, ginger and lime zest to the pot, stir. Cook for 2 minutes or until fragrant.
- Add the diced chicken and cook until chicken begins to brown, stirring occasionally.
- Add in the liquid ingredients; broth, tamari, vinegar, lime juice and Sambal. Bring soup to a boil and then reduce to a simmer. Cover and cook for 15 minutes stirring occasionally.
- Salt and pepper to taste. Add in noodles. Cook for 4-6 minutes or until noodles are tender.
- Serve with green scallions on top.