Chicken Noodle Soup Recipe
Polynesian Chicken Noodle Soup RecipeBottled sweet-sour sauce gives flavor and deli-rotisserie chicken gives convenience to this fast soup. Rice noodles (or rice sticks) and straw mushrooms add to this Asian-style soup--garnished with chopped peanuts and cilantro.
7 Cups chicken broth (4, 14.5-ounce cans)
1/2 Cup bottled sweet and sour sauce
2 Large carrots, grated
1/2 of a 6-ounce package rice noodles (also called rice sticks*), broken in half
1 whole rotisserie chicken (about 22 ounces) skinned, boned, and chopped
1 can whole straw mushrooms*, drained
1/2 Cup chopped cilantro
1/2 Cup chopped salted peanuts
Place broth, sweet and sour sauce, and carrots in medium stock pot. Stir well and bring to a boil. Add rice noodles and simmer at a low boil until softened, about 10 minutes. Stir in chicken and mushrooms. Serve, sprinkled with chopped cilantro and peanuts. *The rice noodles and straw mushrooms can be found in the Asian section of most grocery stores. Angel hair pasta and canned button mushrooms and may be substituted, if necessary.
This is a fun twist on traditional chicken noodle soup. Using rotisserie chicken makes this a quick and easy dinner for our family. My husband and sons love it and the bonus is that I have more time to spend with them.
Number of servings - 4
Easy Chicken Noodle Soup Recipe1 lb diced chickens
5 cups water
1 can mixed vegetables, drained
5 chicken bouillon cubes
8 ounces egg noodles
1 teaspoon chopped garlic
1 bay leaf
1/2 teaspoon kosher salt
In a 3 quart sauce pan combine Chicken, water, bullion cubes,mixed vegtables,salt,garlic, and bay leaf and bring to boil.
Meanwhile in another saucepan, cook noodles according to package directions.
Drain noodles and add to soup base.
Lower to a simmer, and cook 15 minutes.
Remove Bay leaf before serving.
Serve with bisquits or corn bread.
