If you're looking for something that's not too heavy, but still flavorful--make this soup! It was exactly what we were hoping for the other night. We didn't want to turn on the oven or eat anything overly hearty. We just wanted this brothy, gingery, chickeny soup.
Yep, those are words.
That I chose to describe my meal.
Don't hold it against me, I just really liked what I ate.
Chicken Udon Noodle Soup
Adapted from: MyRecipes
2 Tbl canola oil, divided
4 cups chicken broth
6 (1/4 inch) slices of peeled ginger & 2 tsp of fresh minced ginger
3 garlic cloves, minced
2 green onions, cut into 1/2 inch pieces
3 packages of udon noodles (refrigerated, recipe-ready)
1/4 cup dry white wine
2 cups cubed chicken breasts
1 Tbl soy sauce
1 Tbl honey
salt to taste
Directions:
Add canola oil to a saucepan and heat over medium-high. Add garlic and sauté for a minute. Add the white wine, next, and cook down for 4 minutes. Then, add your chicken broth and ginger. Bring pot to a boil, and then reduce to a medium-low heat, cook for ten minutes and then let rest for ten minutes off heat to infuse the flavors into the broth. Next, pour the broth through a strainer, into a bowl to reserve your liquid.
Bring your saucepan back to the stove and heat your pan back up. Cook your chicken in 1 Tbl of oil. Once your chicken is cooked all the way through, add your reserved liquid and toss in your udon noodles, soy sauce, honey, and salt. Heat your liquid back up to temperature, cooking for about ten more minutes. Now that your soup is nice and hot, divide it into bowls alongside a soup spoon and chopsticks. Enjoy!
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