Shredded Chicken Soup – Asian Style

A little twist on a comfort food favorite.  This is quick, easy and very tasty.  You get a nice crunch with the bean sprouts and carrots, a hint of spice with the chili oil.  The fresh pasta wraps get silky and thicken up the soup.  And you can always adjust the heat a bit to add more or less.  You can whip this up in about 30 minutes.

Serves 4

Ingredients

1 bunch of green onions

14 oz baby spinach leaves, washed, rinsed and patted dry

3 sheets of fresh pasta wraps, but into noodle width strips or 4oz Chinese egg noodles

2 boneless skinless chicken breasts, poached and shredded

1-tablespoon chili oil

2 tablespoons grated fresh ginger

1 tablespoon minced garlic

1 cup shredded carrots

1-cup fresh bean sprouts

2-4 tablespoons soy sauce

6 ½ cups chicken stock

Red pepper flakes (optional)

In a large saucepan poach chicken in stock, about 15-20 minutes.  Remove and when cool enough to handle shred.  Trim onions; discard the tough green ends, cut into 1-inch pieces.  While the chicken in poaching, heat oil in a medium sized skillet, sauté the ginger, onions, garlic and carrots until fragrant about 5-7 minutes.  Return chicken to pot add onion mixture.  When soup begins to simmer add noodles, spinach and bean sprouts.  Season with soy sauce and red pepper flakes.  Continue to heat through until the noodles are silky and cooked through.