Sunshine Ginger Garlic Chicken Noodle Soup

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp avocado or neutral oil, divided
• 3 tbsp low-sodium soy sauce or tamari, divided
• 1 tbsp cornstarch
• 2- inch piece fresh ginger, finely grated
• 5 cloves fresh garlic, minced
• 4 scallions, whites and greens separated and sliced
• 8 cups low-sodium chicken broth
• 8 oz dried noodles of choice (ramen, udon, or spaghetti)
• 5 oz fresh spinach or chopped bok choy
• 1 tsp toasted sesame oil
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving
• 1 tsp toasted sesame seeds, for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss until the chicken is evenly coated. Set aside to marinate for 10-15 minutes while you prepare the other ingredients.

2. 2

   Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid crowding. Sear for 2-3 minutes per side until golden brown and cooked through. Remove the chicken with a slotted spoon and set aside.

3. 3

   Reduce heat to medium. Add the remaining 1 tablespoon of oil if the pot is dry. Add the white and light green parts of the scallions and sauté for 1 minute until softened. Add the minced garlic and grated ginger, stirring constantly for 30-60 seconds until very fragrant, being careful not to burn them.

4. 4

   Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the remaining 2 tablespoons of soy sauce. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 15 minutes to allow flavors to meld.

5. 5

   While the broth simmers, cook the noodles in a separate pot of boiling water according to package directions. Drain well and set aside.

6. 6

   Return the seared chicken to the broth. Add the fresh spinach or bok choy and stir until just wilted, about 1-2 minutes.

7. 7

   Turn off the heat. Stir in the toasted sesame oil. Taste the broth and season with salt and pepper if needed.

8. 8

   To serve, divide the cooked noodles among four bowls. Ladle the hot broth, chicken, and greens over the noodles. Garnish generously with the dark green scallion tops, fresh cilantro, toasted sesame seeds, and serve with a lime wedge on the side.