Asian Chicken Noodle Soup

• servings: 4-6

Ingredients

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breasts, trimmed

Salt and pepper

5 scallions, white and green parts separated and sliced thin 2 tablespoons grated fresh ginger

2 garlic cloves, minced

6 cups low-sodium chicken broth

2 tablespoons dry sherry

2 tablespoons soy sauce, plus extra as needed

2 (3-ounce) packages ramen noodles, flavoring packets discarded 3 cups shredded coleslaw mix

3 ounces (3 cups) baby spinach

1 tablespoon sesame oil, plus extra as needed

Directions

1. Heat vegetable oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pep-per. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.

2. Add scallion whites, ginger, and garlic to fat left in pot and cook over medium heat until fra-grant, about 1 minute. Stir in broth, sherry, and soy sauce, scraping up any browned bits.

3. Add browned chicken, cover, and simmer gently until it registers 160 degrees, about 10 mins. Transfer chicken to cutting board and shred into bite-size pieces.

4. Meanwhile; return soup to simmer, stir in noodles and coleslaw mix, and cook until noodles are tender, about 4 mins. Store in shredded chicken and spinach and cook until spinach is wilted, about 1 minute. Stir in scallion greens and sesame oil. Season with salt, pepper, soy sauce, and sesame oil to taste. Serve.