Asian Chicken Noodle Soup #glutenfree #healthy

This Asian Chicken Noodle Soup has an astounding true taste! The chicken marinated in five key flavors makes it incredibly tender...it melts in your mouth! The Mei Fun in this exquisite soup matched with the crisp ginger and garlic makes this dish over the top! Nothing shouts flavorful like custom made chicken noodle soup...especially with an Asian pizazz!!

The flavoring of the chicken is the thing that gives this soup asian pop! Furthermore, that protein kick is the thing that you need! Also, we should discuss noodles for a moment. You heard me notice that this soup is sans gluten, correct? I am so excited it's without gluten! Jessica recommended I use Mei Fun rice noodles. I purchased these on Amazon, too. Take a gander at those noodles! They worked so consummately in this formula!

A great deal of rice noodles I've utilized in the past self-destruct so effectively in pasta dishes and soups, however Jessica let me know these would hold incredibly well in the soup and they did! This soup kept going all of us week and my multi year old even took it to class for her lunch 2 days straight – that is the manner by which great it is!

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Ingredients

• 3 pounds boneless skinless chicken thighs
• 1 Tablespoon Extra Virgin Olive Oil
• 1.5 teaspoon Chinese Five Spice Powder
• 1.5 teaspoon salt
• 1.5 teaspoon fresh cracked black pepper
• 1/2 tsp red pepper flake
• 2.5 Tablespoons minced fresh ginger
• 1 Tablespoon fresh minced garlic
• 1 pound Portobello mushrooms
• 2 Tablespoons soy sauce, (Make sure it's a gluten free brand)
• 5 cups chicken broth
• 5 cups water
• 1 pound Bok Choy
• 1 6oz. package of Mei Fun Noodles
• Green Onions, optional (for garnish)

Instructions

1. I a large glass dish, marinate the chicken thighs using a 1/2 Tablespoon Extra Virgin Olive Oil, Chinese Five Spice Powder, salt, black pepper and red pepper flakes for at least 24 hours.
2. After the chicken has marinated, warm a stock pot with 2 Tablespoons of Extra Virgin Olive Oil over medium high heat.
3. Sear the chicken thighs in small batches for about 5 minutes. (Only sear the chicken, you do not want to cook it all the way through at this point).
4. Remove seared chicken from the heat and set aside on a plate to cool.
5. Keep the oil and chicken drippings in the pot and reduce heat to medium.
6. Add in the ginger and garlic, allow to cook for about 1-2 minutes.
7. Add in the mushrooms and stir thoroughly.
8. Add in the soy sauce, chicken broth and water. After adding in liquid, cut the chicken in bite sized pieces and add into liquid.
9. Reduce heat to medium low and allow to cook for 30 minutes.
10. While the soup is cooking, cut the Bok Choy by removing the base and dice all of the remaining green leafs. (You want your Bok Choy cut chunky). Soak the Bok Choy in cold water to thoroughly remove all dirt, about 20 minutes.
11. After the 20 minutes have passed, drain the Bok Choy and rinse one more time and then add into soup to allow to cook.
12. Prepare the Mei Fun by soaking in hot water for 10 minutes which is the perfect amount of time for the Bok Choy to finish cooking in your soup.
13. When the Mei Fun is done, drain Mei Fun and add into soup.
14. Top this soup off with chopped green onions.

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