Chick Soup With A twist

Chick Soup With A twist

Eating a steamy bowl of brothy soup such as, chicken soup with Asian noodles opens up clogged sinuses.
1 tablespoon olive oil
3 medium carrots, thinly sliced
2 small red bell peppers, thinly sliced
2 ribs celery, thinly sliced
2 cloves garlic, minced
4 thin slices fresh ginger
1 bay leaf
4 cup reduced-sodium chicken broth
5 ounces Thai-style flat brown rice noodles
3 cups pulled cooked chicken
2 scallions, diced
¼ cup small fresh basil leaves
Cooking Instructions:
1) Heat oil in large pot over medium heat. Add carrots bell peppers, celery, garlic, ginger and bay left. Cook, stirring until vegetables have softened, about 6 minutes.
2) Stir in broth and 3 cups of water. Bring to a boil. Add noodles and cook until just tender, about 5 minutes.
3) Stir in chicken and simmer until heated through, about 3 minutes. Remove bay leaf and ginger and discard.
4) Season soup to taste with salt and pepper. Ladle into bowls and town with scallions and basil.
5) Serve with a small bowl of rice, on the side. (optional)

By: Savannah Cole

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