Minty Chicken and Noodles
With Spring right around the corner, you may find yourself looking for lighter soup recipes. The fresh taste of mint, basil and cilantro makes this the perfect warm weather dish.
- In a large pot, combine chicken broth, shallots, ginger, carrots, radishes, and lemongrass. Bring to a boil and remove from heat. Steep tea bags in broth for 2 minutes. Remove, squeezing bags.
- Bring broth back to a simmer and add chicken breasts. Turn off heat, and let chicken breasts poach for 20 to 25 minutes, until fully cooked.
- Once the chicken has cooked, remove and let cool. Scoop out lemongrass. Season broth to taste with soy sauce and lime juice. Shred cooled chicken breast.
- In another pot, bring water to boil and cook the rice noodles per directions. Divide noodles and broth into bowls, and top with shredded chicken and fresh herbs.