Ginger Chicken Noodle Soup

Chicken noodle soup, as we all know, is THE classic comfort food. Warming the body and soul on chilly days, soothing the aches and pains on sick days, and a mother’s best friend on picky-eater days. I freely admit that I have a fondness for Campbell’s, straight from the tin and zapped in the microwave. It’s an uncomplicated soup that reminds me of less complicated days. But when I am feeling a little more grown-up but still craving chicken noodle soup, I dress up a homemade version with fresh ginger and scallions. This Asian inspired soup is not only easy to prepare and low in fat, it tastes just as mmm mmm good as my beloved Campbell’s.

GINGER CHICKEN NOODLE SOUP

2 small boneless, skinless chicken breasts
5 whole black peppercorns OR Szechuan peppercorns
2 nickel sized slices of ginger AND 1 tablespoon minced ginger
1 garlic clove, crushed AND 2 garlic cloves, minced
4 scallions, chopped
1/2 cup bamboo shoots
1 tablespoon soy sauce
12 ounces of your favorite dried Chinese egg noodles
8 cups of low sodium chicken broth

Place chicken, peppercorns, slices of ginger and crushed garlic in a small saute pan with high sides. Add enough cold water to just cover the chicken. Place over medium heat and bring to a simmer. Poach chicken until cooked through and no longer pink in the center, about 10-12 minutes. Turn the chicken over halfway through the cooking time.

Discard the poaching liquid and spices.

Chop chicken into small, bite size pieces.

In a large soup pot, bring broth and remaining ginger and garlic to a boil. Cook egg noodles in boiling broth according to package directions.

One minute before noodles are finished cooking, add chicken, scallions and bamboo shoots to the soup. Stir gently to distribute chicken and vegetables throughout the pot.

Remove from heat and sprinkle with the soy sauce. Serve immediately.

Serves 4 very generously.