My husband and I were feeling under the weather recently and what’s better than chicken noodle soup to make you feel better? The only problem for me is that regular pasta usually makes me bloated and looking like I’m 3 months pregnant (Yikes!). I end up feeling worse than I did before eating it. So I decided to go with rice noodles, but who puts rice noodles in regular old like-mother-used-to-make chicken noodle soup? Definitely not me. I also wanted to use ginger since it helps so much with nausea, but again that would be super weird in regular chicken noodle soup. I had to think outside of the box for this one.
At that point I knew I would have to go the Asian route which is really one of my favorite flavor pallets. I always keep sesame oil, fresh ginger, sriracha and soy sauce well stocked and I use them readily. There’s just something about these flavors that is like a comfort food to me and I really don’t know why since I grew up in southern Ohio with zero Japanese influence. I also love how versatile those flavor combinations are too. You can put it with salmon over rice, as a glaze for turkey meatballs, as a base for soup, the possibilities are pretty much endless.
I love to marinade chicken because it makes it way more flavorful. You can also score the chicken to help it absorb the flavors more. This is one of my favorite marinades that I use on salmon and chicken. I marinated the chicken for a few hours and didn’t need to add oil or anything to the pan cause there was plenty on the chicken. I mostly use chicken thighs because they are quite a bit cheaper than chicken breasts and the hubby prefers the dark meat anyway so it’s a win-win.
When you brown the chicken in the pot you plan to cook the soups in it adds layers to the flavor. So whenever I am cooking with meat I always brown it first before adding the onions and such. See all those little brown bits? That’s flavor my friend. You may have to do a couple batches of chicken-browning because you don’t want the chicken bits to be crowded in the pan. You have to give them air to breath and become tasty.
While I’m browning the chicken I get the onion, garlic and mushrooms cut up. I learned the trick to smash the garlic with the heel of your hand and the flat side of a large knife. It makes it so much easier to peel because then it falls right off the clove instead of trying to peel it off which can take forever since garlic gets so sticky. Not to mention it’s also easier to mince now since it’s smashed.
Once you add the mushrooms, onions, and garlic you’ll be able to scrape up some of that lovely flavor but not much of it. After everything looks like it’s cooked down to my liking I’ll add just a little bit of the chicken stock and then scrap the rest of the brown bits up. I really like to caramelize the onion too because it makes the soup just a bit sweet and it helps give the broth a darker color.
After you have all that goodness in liquid form add the rest of the stock plus the rest of the ingredients and let it cook together for about 5 minutes for everything to incorporate together. I didn’t want my noodles to be over cooked so I just portioned them into the two bowls and poured the soup over it. That way you aren’t fighting over who got more noodles either since you can even it out!
I hope you guys enjoy this recipe as much as my hubby and I did! I will definitely be making it again soon. This recipe took me about 30 minutes to make (besides the 1 hour it took for the chicken to marinade.) So it was really nice to come home from work and not take forever getting dinner ready. Just click on the picture of the recipe if you want to print it out! Let me know in the comments if you tried it or if you improved it in some way. 🙂