Traditional Chicken Soup With An Asian Twist

August 8, 2013
Meat

080913_never_too_early3Remember when Bubbie’ s chicken soup had circles of yellow fat on top? Here’ s a new healthier version to try.

3-4 packages Ramen Noodle chicken soup mix with curly noodles
2 cups homemade or canned chicken broth
1 cup canned carrots, drained and thinly sliced
1 cup cooked spinach, drained
about 2 cups cooked chicken, shredded into­ strips
small matzo balls, optional
sesame oil

Make chicken soup according to package direction, breaking up the noodles slightly. Remove from heat and add chicken broth and carrots. You can use a knife to cut noodles for easier serving. This can be prepared in advance and refrigerated. When ready to serve, heat and ladle the noodle soup in serving bowls. Divide and add some cooked spinach in one corner and the chicken in another. Place one matzo ball in another, if using (I do!). Slowly drip a few drops of sesame oil into each bowl. It’ s the secret ingredient, and it’ s delicious. Serve soup with soup spoons and chopsticks, if desired. 6 to 8 servings.

You can purchase a package of GreeNoodle made with moroheiya, a new healthy wheat product, at GreeNoodle.com.

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