Plain and Simple. Chicken Udon Noodle Soup. (If you have a noodle eater in your family, this is a recipe must have! )

This recipe is an adaption from Chef Gigi’s signature cooking class; for kids, “Have you Lost your Noodle”? A pasta & noodle making series. 

You can really add just about anything to your soup. It’s YOUR Soup! Experiment.

Ingredients:

1/2-1 rotisserie chicken, deboned and skin removed- meat cut or torn to bite sized pieces

1 cup fresh, baby broccoli florets

2 large carrots, peeled and cut in 1/4 in thick slices

1/2 white onion, sliced into thin strip

1 lg. celery stalks, cleaned, peeled, sliced in 1/4 in. thick diagonal pieces

2 garlic cloves, peels and smashed

3 qt. chicken stock

1 Tablespoon tomato paste

1- teaspoon Hoisin sauce ( to taste)

1- tablespoon low sodium soy sauce

1 lb. fresh, Udon noodles

1/2 cup peas, ( fresh-frozen)

1 scallions, sliced diagonally for garnish

3 lg. basil leaves, chopped before serving

Salt and Pepper ( optional)

Method:

1-In a large is 6 to 8 quart stock pot add all ingredients except the peas, udon, scallions and basil.

2- Bring to a boil and immediately reduce to a simmer. Cook until carrots and broccoli florets are bright in color, and almost cooked through about 5 -8 minutes (depending how thick they are)

3-With a slotted spoon remove carrots and broccoli- cool under cold water or plunge in a bowl of ice water to stop cooking, brighten and lock in nutrition- set aside.

4-Add noodles, tomato paste & frozen peas. Cook an additional 3-5 minutes, until noodles are cooked through, but still firm to the bite. Discard garlic.

6-Return carrots and broccoli florets to the pot. Add scallions and basil.  Adjust seasoning with additional soy sauce or salt and pepper if needed.
Approx 4 -6 servings