Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

2 tbl
canola oil

2
uncooked boneless skinless chicken breasts, cut into ½" cubes

1 yellow onion quartered and thinly sliced

3
garlic cloves

1
poblano or anaheim pepper, seeded and thinly sliced

2 cups shredded carrots

2 quarts chicken stock

12 oz
rice noodles

3 tbl
cilantro, chopped

15
fresh basil leaves, chopped

salt & pepper

Turn the heat to high under a large soup pot and add the canola oil. Just before the oil smokes add the chicken, onion, garlic, and peppers. Stir constantly for 2 minutes. Add the carrots and chicken stock and salt and pepper to taste. Cover with a lid and bring to a boil. Lower the heat and simmer for 15 minutes.

While the soup simmers, heat 2 quarts of water to a boil in a pot. Turn the heat off, drop the rice noodles in and let them soak for 8 minutes. Drain the noodles and add them to the soup. Add the cilantro and basil and serve.

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2 tbl	canola oil
2	uncooked boneless skinless chicken breasts, cut into ½" cubes
1	yellow onion quartered and thinly sliced
3	garlic cloves
1	poblano or anaheim pepper, seeded and thinly sliced
2 cups	shredded carrots
2	quarts chicken stock
12 oz	rice noodles
3 tbl	cilantro, chopped
15	fresh basil leaves, chopped
	salt & pepper