Recipe of the Day-Asian Ginger Chicken Soup

Asian Ginger Soup

Ingredients

35 m                           6 servings

  • 
2 Tbs.           Sesame oil
  • 
1 pound       Boneless chicken; cut into 1-inch pieces
  • 
1 (2 inch)    Piece fresh ginger, peeled and minced
  • 
4 Cloves      Garlic, thinly minced
  • 
1/2 Cups      Rice wine vinegar or white vinegar
  • 
2 Quart        Reduced-sodium chicken broth
  • 
1 ½Cups     Water
  • ½ Cup         Cilantro chopped Or Flat Leaf Parsley Chopped
  • 
2 Tbs.           Reduced-sodium soy sauce
  • 
1 tsp.            Asian red chili sauce, such as sriracha, or to taste
  • 1                    Bunch Fresh Basil
  • 
1 Lg.             Bag or Bunch spinach or chard, stemmed and chopped*
  • 
 * You can use 2 cups frozen chopped spinach instead of one bunch fresh.

Directions

Heat oil in a Dutch oven or large soup pot over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.

Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add vinegar and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chili sauce and greens (or chard), cilantro and cook until the greens are tender, about 3 minutes.

Return the chicken and any accumulated juices to the pot and cook until heated through, simmer 1 hour on medium low heat. Serve in Large bowl with Asian noodles* Garnish with torn Basil Leaves

*Optional: 1 bunch of bean thread (cellophane noodles) soaked per bowl.

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