This soup is so comforting! I love the Asian flavors and yummy rice noodles.
8 cups chicken broth (low sodium is great)
1/2 lb chicken tenders, shredded
3 stalks celery, cut in half
3 cloves garlic, peeled and cut in half
10 baby carrots or 3 regular carrots
1/2 large jalapeño, seeded
4 inch piece of ginger, unpeeled
1 handful of cilantro (stems and all)
2 Tbs lite soy sauce
1 squirt sriracha
1tsp brown sugar
10 mushrooms, sliced
3 green onions, chopped
8 baby sweet peppers, julienned
8 oz cooked rice noodles (follow the instructions on the package)
Chopped green onion
Cashews or peanuts
Bring the broth, celery, carrots, and garlic to a boil. Add chicken tenders and turn down to a simmer. Cook for 15 minutes to poach the chicken. Discard the veggies. Put chicken in the fridge to cool. Add the jalapeño, ginger, brown sugar, and cilantro to the broth and turn to medium heat. Simmer for at least 10 minutes. Discard the jalapeño, ginger, and cilantro. Add the soy sauce, sriracha, and brown sugar. Turn to low heat. Add the mushrooms, green onion, and peppers. Cook for 10 minutes.
Serve broth over cooked rice noodles and your choice of toppings. I recommend cilantro and lime. The acid cuts the richness of the broth nicely. Enjoy!