Everyone’s had chicken noodle soup, but the best is homemade. I wanted to put a twist on the traditional chicken noodle, with an Asian flare. I went to the Asian market in town and found some fresh Japanese noodles. When I got home I roasted off two large chicken breasts at 350 for 35-40 minutes, with a little kosher salt, ground,sichuan pepper, and olive oil. Let them cool took the meat off the bone and shredded the chicken. In a large heavy bottom pot I sauteed off some diced onion, carrots, and celery. I then grated some garlic and added that into the pot. Here’s where I changed it up and grated 1 tablespoon of fresh ginger. and an Asian chili minced fine, and added that as well . Gave it a big stir and poured in 2 quarts of chicken stock. Brought this mixture to a boil and reduced to a simmer for around 40 minutes. Then I added in my shredded chicken cooked this for another 5 minutes and finally added the fresh Japanese noodles in. Turn off the heat and put the lid on and let sit for 5 minutes or so. Soup is ready. Talk about taking a familiar dish and giving it a makeover, Wow!, is this delicious.
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