| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 8 scallions, cut into bite size pieces on an angle
- 2 cups shredded carrots, available in pouches in produce department
- 1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
- 1/2 head bok choy, trimmed and shredded
- 1/2 pound pea pods (snow peas) cut in half on an angle
- Chopped fresh cilantro and/or chives, for garnish, optional
- 3 quarts packaged or canned vegetable stock or chicken broth
- 1 1/2 pounds fresh linguini, available in dairy aisle
- 1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry
Instructions
- Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
- Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.
Reviews
This was a really simple. recipe and with some simple add-ins a keeper. It also made more then I thought it would make. After reading some of the views saying it lacked flavor I added the following and my family loved it!
-Birdseye SteamFresh Lightly Seasoned Asian medley vegetables (2 packets)
– Kame Hokkien Stir-Fry noodles (2 packets) *I used one and it was not enough noodles
– Red Pepper Flakes (about 1 1/2 tbs)
-4 Garlic cloves (my family really likes garlic, so do it to your taste)
The only thing I cooked separately was the noodles and Bok Choy. Everything was added to the pot cooked together for about 4-6 mins (until boiling).
I will make this again, great rainy or cold night meal.
This is great if you’re watching what you eat, but if you’re looking for taste, there are much more flavorful noodles out there.
This was very quick and easy to prepare, as well as delicous!
Finally, something on Food Network that is actually healthy! However, this isn’t really a recipe… more just chicken broth with some veggies. HOWEVER, it was absolutely delicious! Very light, and perfect for enjoying the taste of the veggies without lots of spices to mask the flavors. I loved it and will make it very often!
Note: I substituted soba noodles for the linguine, and also swiss chard for the bok choy.
This was a hit with my kids!! A little spicy, I cut down on it to a teaspoon for my 4year old.
I loved this recipe. It was easy to make and it took almost no time at all. I was even able to get my husband (a.k.a.The Picky Eater)to try it. He loved it too. Thanks Rachael.
This was not phenomenal, but not bad at all…I had leftover chicken stock I needed to use…I followed the recipe, adding red pepper flakes to the broth, and the kids used soy and teriyaki sauce to season it. Was a good change from your old chicken noodle soup standby.
This soup taste more like a chicken noodle soup but with Asian Spice, and veggies. The flavor could of been a little stronger and the veggies had no taste so i added some more fresh american veggies like carrot, ect. But it was pretty good overall.
this actually was extremely good! if you are expecting this to be an asian soup…just don’t… because it is much better as a normal everyday soup!
if you’re looking for something simple and light, this is your dish. i found the warm broth very comforting…i used real asian noodles (the fresh kind – not dried). if you want to zing it up a tad, add soy sauce.