Chicken noodle soup gets an Asian twist with rice noodles, ground ginger, snow peas and toasted sesame seeds in this recipe for sesame-ginger chicken noodle soup.
Sesame-ginger chicken noodle soup
2 ounces rice noodles
1 teaspoon sesame oil
4 cups reduced sodium chicken broth
1 1/2 cups diced carrots
1 tablespoon McCormick Ginger, Ground
1 pound boneless skinless chicken breasts, cut into thin strips
1 1/2 cups julienned snow peas
1/2 cup thinly sliced green onions
1 tablespoon reduced sodium soy sauce
2 tablespoons McCormick Sesame Seeds
Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.
Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.
Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.
To toast sesame seeds: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.
To freeze soup: Cool soup completely. Ladle into in freezer-weight containers. Freeze up to 3 months. Prepare rice noodles just before serving.