Asian Chicken Soup

I was feeling a bit under the weather recently and wanted to create a soup similar to what I have had at Asian restaurants - chicken soup with vegetables, and with a kick. This was perfect. I loved the combination of mushrooms and chicken and zucchini, and between the green onions, jalapeno and sriracha, there was a nice bite. If you don't eat it all the first day, it will get a little spicier with time, so be forewarned!

Soak the rice noodles in hot water then cut up the veggies.

Heat the sesame oil in a Dutch oven then add the onions, jalapeno and mushrooms

and saute until tender, about 3-4 minutes. Add the zucchini and cook another 2 minutes. (This recipe is adaptable - if you want to throw in carrots or anything else, feel free!)

Add the chicken (I used leftover Island Chicken!) and stir for a minute or so to warm it up.

Then add the broth,

sriracha

and soy sauce. Let simmer for a few minutes to blend the flavors. To serve, divide the rice noodles between four bowls,

then cover with the soup.

I'll be making this a lot in the future - under the weather or not!

One year ago: Oven Baked Ham and Swiss Sandwiches
Two years ago: Spicy Pasta with Sweet Potatoes
Three years ago: M&M cookies

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Asian Chicken Soup

1/3 of a 6.25 oz package rice noodles
1 Tbsp. sesame oil
1 Tbsp. minced jalapeno
1/4 cup green onions
4 oz. button mushrooms, chopped
1 cup grated zucchini
1 cup cooked, chopped chicken
4 cups chicken broth
1 tsp. sriracha sauce
1/2 tsp. soy sauce

Soak rice noodles in hot water for 10 minutes.

Meanwhile, heat oil in a Dutch oven over medium high heat. Add jalapeno, onions and mushrooms and saute for 3-4 minutes. Add zucchini and saute for 2 more minutes. Stir in chicken and stir for one minute to warm through.

Add chicken broth, sriracha and soy sauce. Stir well then let simmer for 5 minutes to blend flavors. Divide rice noodles between four bowls, then cover with the soup.

Serves 4.