This is another great use for leftover rotisserie chicken. I had bought one the other day for the three of us, but then my daughter unexpectedly had dinner and a sleepover at a friend’s house. With a half a chicken to deal with, I decided to make some Asian soup with the leftovers and frozen Trader Joe’s Haricot Verts (skinny green beans) I had bought a few days before. You can use fresh green beans in place but those in the store didn’t look so fresh that day.
As with most Asian cooking, you will want to prep everything in advance. I finally found some rice noodles in town, and word to the wise: a 6.5 ounce package makes a TON of noodles! Next time I’ll use half the package. But since you assemble these bowls individually, you can bag up and refrigerate the leftovers for another use.
The other thing I did today was go on the hunt for canning supplies to make homemade canned salsa. I wanted pint jars, and the two stores I went to were all out of them. I asked the checker at one store if they had any in the back, and she said there has been quite a run on them lately. But my mom came to the rescue and found some for me on her way home at another store. (She took me clothes shopping today, what a nice mom!) Now, on to the recipe! Simple, satisfying, soothing.
Asian Green Bean Chicken Noodle Soup
1 1/2 cups fresh or frozen green beans, snapped in half
6.5 ounce package of dried rice noodles (can be halved)
1 tablespoon peeled and minced fresh ginger
2 teaspoons minced garlic
1 teaspoon minced Serrano pepper
2 green onions, chopped, white and green parts divided
2 teaspoons sesame oil
6 or 7 cups homemade or low sodium chicken broth
2 or 3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
2 cups cooked chicken, chopped or shredded
Fresh lime wedges
Fresh chopped cilantro
Fresh chopped basil
If using fresh green beans, blanch them in boiling water for about four minutes then dunk in a cold ice bath. Otherwise, set the frozen green beans aside to thaw out a bit. In a large bowl, add the rice noodles then pour boiling water over them. Let them soak for about 15 minutes, then drain and rinse with cold water and set aside.
Meanwhile, prep the ginger and veggies, etc. In a soup pot, saute the ginger, garlic, Serrano pepper, and white and light green parts of the onion in the sesame oil for a few minutes over medium heat. Toss in the green beans and heat them up for a few minutes more. Using tongs, remove the green beans and set aside. Now add the chicken broth, soy sauce, rice wine vinegar, and chicken to the pot. Simmer for about ten minutes to let the flavors meld. When ready to eat, add a serving of noodles to a soup bowl, top with some of the green beans, then ladle the chicken and chicken broth over all. Garnish with lime wedges to squeeze over, dark green onion parts, cilantro, and basil. Add additional soy sauce according to taste.