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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this recipe in my Penzeys catalog. Use the amount of cayenne pepper you prefer for heat. Ingredients:
2 lbs boneless skinless chicken breasts, uncooked |
2 tablespoons vegetable oil |
2 medium onions, minced |
4 garlic cloves, minced |
1/2-1 1/2 teaspoon cayenne pepper |
1 teaspoon powdered ginger |
8 cups chicken stock |
3/4 lb extra wide egg noodles |
2 scallions, green onions |
Directions:
1. Cut the chicken meat into 1/4 cubes. In a heavy stock pot, heat the oil over medium-high heat.
2. When the oil is hot, add the chicken, cooking about 5 minutes stirring frequently. If it sticks or part burns, it just gives the soup flavor.
3. Add the onion and garlic. Cook for about 5 more minutes or until everything is browning.
4. Add the cayenne pepper and ginger. Go slow with the cayenne pepper, adding a little at first and adding more to taste.
5. Stir for about a minute, then add the chicken stock.
6. Bring to a boil, then reduce heat to low and simmer for at least 20 minutes.
7. In a separate pot, bring pot of water to a boil and cook noodles for 1 minute less than the package directions recommend. Drain.
8. turn off the pot of soup and let stand for 5 minutes.
9. Only add the noodles to each bowl at serving time. Don't add ahead of time because the noodles will get too soft. Once the noodles are added to the soup, allow to sit for a few minutes for noodles to absorb the flavor of the soup.
10. Extra noodles and soup should be stored separately in fridge.
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