Chicken Noodle Soup Recipe

1 lb. skinless, boneless chicken breasts cut crosswise into small strips
2 T. dry sherry
3 T. soy sauce
2 T. oriental sesame oil
3 T. tahini
3 garlic cloves minced
2 T. minced ginger
1 T. sugar
1 T. seasoned rice vinegar
1 1/2 t. chili garlic sauce
4 C. napa cabbage chopped
6 green onions thinly sliced
8 C. chicken broth
1 14 oz. package fresh Chinese noodles
1/2 C. fresh cilantro chopped

Marinate chicken strips in the soy, sherry and 1 T. sesame oil. Let stand in bowl for 20 minutes or in the refrigerator for 2 hours.

In a small bowl, combine the garlic, tahini, ginger, sugar, chili sauce and vinegar. Blend well.

Heat the remaining 1 T. of sesame oil in a large pot. Add cabbage and green onions. Stir fry for about 5 minutes, until cabbage gets tender. Add the chicken broth to the pot. Bring to a boil and add the chicken.

Reduce the heat to low and simmer while you cook the noodles.

Cook noodles in a large pot of boiling water, for about 5 minutes or until tender. Drain well and add to soup pot. Stir in half of the cilantro. Season to taste with salt and pepper. Sprinkle remaining cilantro on soup when served.

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Chicken Noodle Soup

2 tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
1 (6- to 7-pound) chicken
2 quarts chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles
Chopped fresh parsley, for garnish

Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls.

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.)

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