Six Tastes Kitchen

CHICKEN & RICE NOODLE SOUP
Yield: 5-6 Servings
Download Recipe Below

Ingredients:
Chicken breast – 3-4 pcs, cut into quarters
EVO/Sesame oil – 3 Tbsp.
Garlic cloves – 3, minced
Ginger root – 3 Tbsp. peeled, sliced
Vegetable/Chicken broth – 4 cups
Water – 2 cups
Sayote – 1 pc, peeled and cut in quarters (OPTIONAL)
Rice noodles – 2-3 cups, uncooked
Spinach – 2 cups, fresh
Turmeric powder – 1 Tbsp.
Salt & Pepper to taste

Preparations & Cooking:
1. In a soup pan, add the oil, garlic, and ginger until slightly brown. Add the chicken and saute everything until the chicken chunks have turned color from pink to white.
2. Add the vegetable soup and water. Let it simmer for 10 minutes on medium heat.
3. Add the sayote, rice noodles, turmeric, salt, and pepper to the soup.
4. Continue to simmer until the sayote is tender and the rice noodles are soft.
5. Adjust the taste by adding salt and pepper, if needed.
6. Add the spinach and turn off the heat. Let the spinach cook in the residual heat.
7. Served best with warm rice or crackers.

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