Soup’s on–yes, again. But baby it’s cold outside and getting colder, and what better way to knock off a chill than to sit down to a big bowl of soup. And this one has the added bonus of being oh-so-tasty. Give it a try!Asian Egg Noodle Soup2 tbsp olive oil

2 boneless, skinless chicken breasts, sliced thin into bite-sized pieces

8 cups chicken broth

6 oz dried egg noodles (I used spiral)

3/4 cup chopped celery

1/2 cup chopped carrots

2 lightly beaten eggs

2 cups coarsely chopped fresh spinach

1) To large soup pot, add olive oil and heat over medium-high; add chicken and cook, stirring often, 5 minutes until just done; transfer to bowl and set aside

2) Add broth to soup pot and bring to a boil; reduce heat to medium and add egg noodles, celery, and carrots; cook 8 minutes

3) Gently pour beaten egg into soup in circular pattern and cook 2 minutes; stir in chicken and spinach, cook 2 minutes, and remove from heat; serve

Servings: 4


Though the Nashville area was blessed with a break from chilly weather today, it rained and rained and rained. And that’s why Junior Too chose this Asian soup over a bacon and egg spinach salad for dinner. Easy, quick, and “to the bottom of the bowl” good!

Asian Chicken Spinach Noodle Soup

8 oz Japanese-style Somen Noodles (or angel hair pasta)

6 cups chicken broth

3 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp fresh-squeezed lime juice

1/2 tsp ground ginger

2 cups cooked and sliced chicken (deli-roasted chicken works great)

1 cup bean sprouts (I used canned)

1 tbsp chopped fresh basil leaves

3 cups chopped spinach

3 green onions, sliced thin

red pepper flakes (optional)

1) Cook noodles according to package directions; drain, rinse, and place in bowl; set aside

2) Add chicken broth to large soup pot and heat over medium-high heat; stir in hoisin sauce, sesame oil, lime juice, ginger, chicken, bean sprouts, and basil leaves; reduce heat to medium and, stirring occasionally, cook 10 minutes; stir in spinach and green onions and immediately remove from heat

3) Place cooked noodles in bottom of soup bowls and ladle soup over top; serve with or without sprinkles of red pepper flakes; enjoy!

Servings: 4-6