A while back my friend Michaela over at An Affair From the Heart posted this awesome Spicy Chicken Noodle Soup. The addition of ginger and cilantro gave it an Asian twist and red pepper flakes gave it a kick. We were so impressed I couldn't wait to try it again. Then along came the gluten-free diagnosis. But I was determined to make it anyway. Gluten-Free noodles are easy to find, and I made a couple of twists on Michaela's twists. I'm delighted with this version too. Now there's a twist on the traditional and a twist on the twist! Make sure you try both versions. I used Hodgsons Mill Brown Rice Angel Hair Pasta and the results were fabulous. I also substituted coconut milk for the cream for a truly Asian inspired flavor. If you omit the butter for some olive oil and use coconut milk then this recipe would be great for not only gluten-free folks but dairy-free as well. Everybody wins. Great ingredients, great flavor. No matter what kind of noodles or dairy you choose, this is a must make. It will be your new favorite soup for the winter.
|This is my absolute new favorite soup.|
I'm so excited that I can still have chicken noodle soup,
thanks to gluten-free noodles!
|It's very hearty with lots of chicken and |
|It's got a great kick and tastes so fresh|
with the coconut milk and cilantro for garnish.
|Thanks Michaela for a terrific inspiration!|
Spicy Asian Chicken Noodle Soup
adapted from: An Affair From the Heart Spicy Chicken Noodle Soup
1 pound chicken breasts
10 cups chicken stock, divided (I use Better Than Bouillon)
3 tablespoons unsalted butter (or olive oil)
1 medium white onion, finely chopped
1 cup celery, finely chopped
1 cup carrots, finely chopped
3 cloves garlic, minced
2 teaspoons ground ginger
1-1 1/2 teaspoons red pepper flakes
1/2 cup coconut milk (save reserve for garnish)
1 (8 ounce) package Hodgson Mill Brown Rice Angel Hair Pasta, broken into small pieces
fresh cilantro, chopped for garnish
Place chicken breasts in the bottom of a large soup pot, cover with about 2 cups of chicken broth. Cover pot and bring to boil, then reduce to simmer. Cook for 7.5 minutes, flip chicken breasts over and cook for another 7.5 minutes. Remove chicken breasts from pot. Place on a cutting board and shred using two forks. Set aside. Discard liquid from pot and melt the 3 tablespoons of butter over medium heat. Add onions and celery and saute for approximately 5 minutes. Add carrot and garlic sauteing for an additional minute. Season with salt and pepper. Add ginger and red pepper flakes. Return shredded chicken to the pot and add the remaining 8 cups of chicken stock. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes. While soup is cooking, in another pot prepare noodles according to package directions and drain them well. Add coconut milk to soup, stirring thoroughly. Add noodles. Taste and adjust seasoning if necessary. Serve topped with chopped cilantro and drizzled with reserved coconut milk.
Prep Time: Approximately 20 minutes Cook Time: Approximately 1 hour total