Golden Noodles With Chicken
A fragrant Asian-inspired soup featuring turmeric-infused chicken broth, tender rice noodles, and crispy fried shallots, topped with fresh herbs. This comforting dish combines aromatic spices with succulent shredded chicken for a satisfying meal.
Ingredients
- •¼ cup Extra-virgin olive oil
- •4 whole shallots
- •¼ cup unbleached all-purpose flour
- •2 tablespoons extra virgin olive oil
- •2 pieces bone-in, skin-on chicken breasts
- •1 to taste Kosher salt and freshly ground pepper
- •1 tablespoon ginger
- •¼ teaspoon ground cumin
- •1 teaspoon ground tumeric
- •4 cups Swanson Chicken Broth
- •8 ounces vermicelli rice noodles
- •1 cup leafy herbs
- •⅓ cup cilantro
- •⅔ cup dill and basil
Cooking Instructions
- 1.
Make the fried shallots: In a small skillet, heat 1/4-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
5 min
- 2.
Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
8 min
- 3.
Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
1 min
- 4.
Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
12 min
- 5.
Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
10 min
- 6.
Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.
2 min