March 14: National Chicken Noodle Soup Day

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Title: Chicken & Rice Noodles in Broth
Categories: Pasta, Poultry, Soups, Vegetables
Yield: 4 Servings

1 tb Rice vinegar
1/2 ts Minced fresh ginger
1/2 ts Salt
1 ts Sesame oil
1 lb Boneless chicken; in thin
- julienne
8 oz Rice noodles
4 c Chicken broth
1 cl Garlic; crushed
1 tb Rice vinegar
1 ts Sesame oil
8 oz Spinach or bok choy leaves;
- washed, chopped
Salt & pepper

Recipe courtesy Michelle Urvater

In a bowl combine the tablespoon rice vinegar, minced
fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil.
Marinate the chicken in this mixture for 30 minutes.
During this time soak rice noodles in warm water to cover
for 10 minutes; drain and set in colander.

When you are ready to eat combine broth, garlic clove,
remaining tablespoon rice vinegar and sesame oil and bring
to a boil. Add soaked rice noodles and cook for 5 minutes.
Remove garlic clove. Add the marinated chicken to the
broth and simmer for 1 to 2 minutes or until just cooked
through. Add the spinach and remove from heat when spinach
is wilted.

Season to taste with salt and pepper. Ladle out soup.

Yield: 4 servings

Recipe by: Pasta Monday to Friday SHOW #PS6524

From: Gail Shermeyer

Uncle Dirty Dave's Archives

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