#SecretRecipeClub ~ Asian Chicken Noodle Soup
Welcome to the September 2016 Group B reveal day for Secret Recipe Club. I hope you will take a moment to visit the Secret Recipe Club if you've never heard of it before - it is a wonderful group of food bloggers who are given a secret assignment of another member's blog each month and our goal is to pick ANYTHING from their blog to make and post about on our designated reveal day.
For September I had the pleasure of browsing the Cookaholic Wife blog, penned by Nichole who began her blog in 2009 to meet her need to "cook, bake, enjoy". Nichole's blog offers a wide variety of dishes to meet every skill level and taste - you will certainly find something delicious to prepare for yourself and your family at Cookaholic Wife. Just look at a few of the dishes I stumbled across: Roasted Vegetables, Pumpkin Dinner Rolls, Cranberry Apple Bread, Cheesy Beef Sandwiches, Crock Pot Italian Beef Sandwiches, Gouda Bacon Cheeseburgers, Mushroom Melt Sandwich, Shrimp Po' Boys, Broccoli Bacon Salad, TBLAT Sandwich, Asian Chicken Noodle Soup, Buffalo Chicken Pasta, Chicken and Onion Flatbread, Firecracker Chicken, Teriyaki Turkey Burgers, Peach Raspberry Pie... the list goes ON AND ON! Her recipe index is pretty incredible.
As you can see I opted for this Asian Chicken Noodle Soup - and we loved it. I will absolutely make this again! You can mix and match the add-ins to incorporate what you like best and have on hand. I let mine simmer quite a bit more than the original recipe called for and ended up having a lot of my liquid vanish - so would be mindful of that, or up the liquid amount next time. I found this was a great dish to prep ahead of time, with most everything but the noodles, the evening before, and then had dinner on the table the next night in no time flat. Perfect for a busy work night!
Asian Chicken Noodle Soup adapted from Cookaholic Wife
2 lbs boneless skinless chicken breasts, cut into small bite sized pieces
1 tsp sesame oil
1 red bell pepper, cut into thin strips
1 large carrot, peeled and sliced into thin rounds
6-7 cremini mushrooms, sliced
1 TBS Gourmet Garden chunky garlic paste (more to taste)
5 TBS dry cooking sherry
2 1/2 TBS rice vinegar
2 TBS Gourmet Garden lightly dried ginger
2 1/2 TBS soy sauce
4 cups chicken broth
8 cups water
1/2 - 3/4 cup edamame (thawed, if frozen)
1/4 - 1/2 cup green onions, chopped
4-6 oz. Asian style noodles
salt and pepper
- Add the sesame oil to a large soup pot, and when heated add pieces of chicken to the pot, turning frequently until chicken is browned on all sides.
- Add the red pepper, carrots, mushrooms, garlic, sherry, rice vinegar, ginger, soy sauce, chicken broth and water to the pot and simmer for 40 minutes.
- Add the noodles and edamame to the pot and cook according to package directions.
- Season with salt and pepper to taste. Serve garnished with green onions.