This is another dish that I made for my book club girls. It was incredibly easy, tasty, and filling. Seriously delicious. We will most definitely be having this again as a family! After I cooked it, I put it in my crockpot to keep warm, and that worked well.
4 oz. rice-stick noodles
8 c. reduced-sodium chicken broth
6 small basil sprigs
6 cilantro sprigs
3 scallions, thinly sliced
2 garlic cloves, peeled
10 whole peppercorns
1 whole star anise (I couldn't find this, so I left it out)
1 TSP coriander seeds
3 (5 oz) chicken breasts (boneless, skinless)
1/4 TSP salt
1 cup fresh Asian mushrooms (I used Shitake)
4 scallion tops, thinly sliced lengthwise
Cook noodles according to package directions, drain. (I cooked my noodles last per directions on box).
Combine broth, basil sprigs, cilantro sprigs, 2 of the scallions, garlic, peppercorns, star anise, and coriander seeds in a large pot. Boil. Reduce heat, cover, and simmer for 5 minutes. Add chicken and salt. Return to simmer. Simmer (covered) until chicken is cooked through (about 10 - 12 minutes).
Transfer chicken to plate. Pour broth mixture through fine-mesh sieve set over a large bowl. Discard solids. Return broth to clean pot.
Cut chicken into 1/2 inch thick strips. Add to broth. Add noodles, mushrooms, and remaining scallion to broth. Cook soup over medium heat until heated through (3 minutes). Stir in scallion tops.
Serves 4 (2 1/2c per serving)..................................................................................................9 points
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