ASIAN CHICKEN RICE NOODLE SOUP WITH PESTO

ASIAN CHICKEN RICE NOODLE SOUP WITH PESTO
ingredients
all
2 breasts Chicken
pre-cooked and cubed .50 inch pieces
1 lb Rice stick noodles
preferably a thick noodle
4 c Chicken broth
Vegetable broth
4c
1 lb Mushrooms (mixed variety)
sliced thick
1/2 large Onion
cubed .50 inch pieces
2 medium Celery
cubed .50 inch pieces
1 small Kabocha squash
cubed .50 inch pieces
8 large Kale
divided (6 leaves and 2 leaves)
2 cups Spinach
whole leaves
1 med Cilantro
bunch
1 med Parsley
bunch
3 cloves Garlic
divided (2 cloves minced, 1 whole)
1/2 lime Lime juice
2 tsp Lime zest
2 T Chickpea miso
2 T Avocado oil
divided (1T and 1T)
Sea salt
to taste, divided
Pepper
to taste
3 medium Carrots
cubed .50 inch pieces
cookware
  • Soup kettle
  • food processor
  • sauté pan
  • pot for boiling noodles
  • round bowl for blanching noodles
This recipe warms the soul as well as the stomach! It is chock-full of antioxidants, anti-inflammatories, and healthy detoxifying vegetables and herbs - all of which almost go unnoticed because of it's wonderful freshness and savory flavor. While it is perfectly acceptable to use only chicken broth or only vegetable broth, combining the two increases the mineral-rich content of the overall broth while maintaining a savory chicken flavor. The chickpea miso adds a desirable umami flavor while keeping the dish soy-free; and the rice noodles, in lieu of traditional noodles, make the dish gluten-free as well. Topping the dish with dopple of leafy green herb pesto adds additional texture, flavor, and a power-pack of nutrients and extra anti-oxidants without overwhelming the delicious broth.
1
Heat chicken broth and vegetable broth in a soup kettle over medium-high heat until boiling. Immediately reduce heat and and bring to a slow simmer.
2
While the broth is simmering, heat a separate medium-sized sauté pan over medium heat. Add and warm one (1) tablespoon of avocado oil. To avocado oil add carrots, onion and celery, and sauté until just beginning to soften. Add two (2) cloves of garlic and sauté for two (2) more minutes. Remove from heat and set aside.
3
Place a separate pot of water to boil over high heat and prepare a round bowl of ice water for blanching noodles.
4
To the slow-simmering chicken broth add chicken, chickpea miso, and kabocha squash. Simmer for approximately ten (10) minutes.
5
Add mushrooms, sautéed carrot, onion, celery, garlic and kale to the chicken broth. Season with sea salt and pepper to taste. Continue to simmer for approximately ten (10) minutes longer.
6
While the broth is completing it's final simmer with the vegetables, add noodles to the separate pot of boiling water until they just begin to soften (approximately seven to eight (7-8) minutes). Remove noodles and immediately blanch in cold water. Let set for approximately one to two minutes (1-2) before removing to serving bowls.
7
Prepare Pesto: into a food processor, add two (2) leaves of kale, the spinach, cilantro, parsley, one (1) clove of garlic, lime juice and lime zest. Process while gradually pouring in one (1) tablespoon of avocado oil. It's preferable to go light on the oil as the pesto will hold up well in the soup when more solid than liquid in form. Add sea salt and pepper to taste. Set aside in a small bowl.
8
Pour the hot chicken soup over the noodles, garnish with the pesto and enjoy!
source: Tamara Predes and Hannah Doughri, Natural Chef candidates at Bauman College
notes
Cooking the noodles separately and blanching them prevents the addition of cloudy starch to this beautiful clear broth.
The combination of almost any leafy greens and herbs can be used in this versatile, nut-free pesto.

ALLERGENS: None
DIET DIRECTION: Cleansing