November 11, 2015

Chicken-Udon Noodle Soup

It looks like fall is actually settling in here in New England. I can't stand fickle weather (maybe I shouldn't be living in NE then?) - I just don't like when it's cool for a few days then it swings back up thirty degrees! Besides, I definitely look my best in fall/winter clothes ;)

I'm writing this post on a chilly, drizzly day, which is just perfect for this warming chicken-udon noodle soup. Can I just say, I LOVE noodles but I'm very particular about them. There's a certain threshold for thickness and the udon is right at the edge. The kind I used were chewy and absolutely divine but any thicker and I think they'd be unmanageable in the soup.
Chicken Udon-Noodle Soup
Recipe modified from Cooking Light
Serves: 4 | Serving Size: 1 1/2 cups soup, 2-oz. noodles | PointsPlus: 8
Ingredients:
  • 1 3-oz. package shiitake mushrooms
  • 4 cups fat-free, lower-sodium chicken broth
  • 3 garlic cloves, crushed
  • 1 scallion, cut into 2-inch pieces
  • 6-oz. fresh udon noodles
  • 1 tbsp canola oil
  • 2 tsp minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 2 cups shredded chicken breast
  • 1 tbsp lower-sodium soy sauce
  • 1 tbsp agave (or honey)
  • 1/4 tsp kosher salt and freshly cracked black pepper
  • 1/4 cup sliced green onions
Directions:
  1. Remove stems from the shiitake mushrooms and set them aside. Thinly slice the mushroom caps and set aside. Combine stems, chicken stock, crushed garlic cloves, and scallion pieces in a large saucepan (I used our amazing Cuisinart enameled dutch oven). Bring to a boil, cover, reduce the heat and simmer for 20 minutes. Remove from heat and let stand 10 minutes. Strain stock through a fine sieve over a bowl and discard the solids.
  2. Cook udon noodles according package directions, drain and rinse with cold water. Set aside.
  3. Heat the large saucepan over medium-high heat and add canola oil, swirling to coat. Add set aside sliced mushroom caps and saute for a few minutes. Add minced garlic and ginger, saute for a minute or two. Add white wine and cook for 4 minutes, scraping the pan to loosen the bits stuck to the bottom. 
  4. Add stock to the pan, bring to a boil, and reduce heat to medium-low. Add shredded chicken, soy sauce, honey, and salt and pepper, simmering for 2 minutes or until chicken is thoroughly heated through. 
  5. Divide noodles evenly among 4 bowls and add 1 1/2 cups soup to each bowl, sprinkling with green onions for garnish and extra deliciousness. 
LOOK AT THOSE NOODLES!
Anyone else looking forward to fall? I just love soup weather! AND SWEATER WEATHER!
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