Sesame-Ginger Chicken Noddle Soup
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 ounces rice noodles
- 1 teaspoon sesame oil
- 4 cups reduced sodium chicken broth
- 1 1/2 cups diced carrots
- 1 tablespoon McCormick
Instructions:1. Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.
2. Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.
3. Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.
To Toast Sesame Seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.
To Freeze Soup: Cool soup completely. Ladle into in freezer-weight containers. Freeze up to 3 months. Prepare rice noodles just before serving.