ASIAN CHICKEN SOUP WITH NOODLES & DUCK SAUCE

Name: ASIAN CHICKEN SOUP WITH NOODLES & DUCK SAUCE
Yield: 6
Cuisine: Soup
Ingredients: Duck Sauce; 1 cup apricot preserves; 4 tablespoons rice wine vinegar; 1 pinch red pepper flake; 1 tablespoon low sodium soy sauce; 2 tablespoons, grated ginger; 2 teaspoons sesame oil; Soup; 2 hearts celery, cleaned and chopped; 1 bunch of carrots, cleaned and chopped (if they’re; organic, I leave the skin on, it’s delicious); 2 medium onions, peeled and chopped; pinch of salt; olive oil; About 96 oz. of stock (I used 2 chicken and 1; vegetable boxed broth – use home made if you have it,; I never have it); about 6 thin sliced chicken breast (boneless skinless); 8 tablespoons duck sauce; 2 teaspoons sriracha; 2 cloves garlic chopped; Two packages (six nests or bunches) of cellophane; noodles; 1 bunch scallions

When I saw this soup, I knew I had to make it. Of course I had to change things up a little and when I went to the store I couldn’t find Duck Sauce that didn’t contain the dreaded HFCS (pretend I said it in a big bellowing voice, ok?). So what’s a girl to do? Make her own, of course! I've done all the research so that you don't have to!

Ingredients

Duck Sauce
1 cup apricot preserves
4 tablespoons rice wine vinegar
1 pinch red pepper flake
1 tablespoon low sodium soy sauce
2 tablespoons, grated ginger
2 teaspoons sesame oil
Soup
2 hearts celery, cleaned and chopped
1 bunch of carrots, cleaned and chopped (if they’re
organic, I leave the skin on, it’s delicious)
2 medium onions, peeled and chopped
pinch of salt
olive oil
About 96 oz. of stock (I used 2 chicken and 1
vegetable boxed broth – use home made if you have it,
I never have it)
about 6 thin sliced chicken breast (boneless skinless)
8 tablespoons duck sauce
2 teaspoons sriracha
2 cloves garlic chopped
Two packages (six nests or bunches) of cellophane
noodles
1 bunch scallions

Instructions

For the Duck sauce:
Combine all ingredients except sesame oil in a non-reactive pan, whisk well and bring to a boil. Lower to a simmer and let cook for about 5 minutes. Remove from heat, whisk in the oil and set aside. Let it cool and then transfer to a refrigerator container with a lid. Refrigerate. This can be done ahead, as it will keep well in the fridge for at least a week. You will never eat the packet stuff again.

For the Soup:
Heat a large pot with a lid on med/high heat. Add enough olive oil to cover the bottom of the pan – when the oil is hot, add the carrots, celery and onion, then the salt.

There are a lot of vegetables in this recipe so, I sautéed them for about 12-15 minutes to release a good amount of liquid, soften them a bit and even get a little caramelization going. Add the stock and bring it to a boil, then lower the heat, cover and allow to cook for at least an hour.

About 30 minutes before you’re ready to eat, preheat your oven to 350 and line a sheet pan with foil. Add the duck sauce, sriracha and garlic to a large bowl Whisk to combine.

Dredge the chicken through the sauce making sure to get it on both sides. Put the chicken on the sheet pan and pour whatever’s left in the bowl of the marinade on top of the raw chicken (discard any that may be left in the bowl – I used a scraper to get it all on top of the chicken). Bake for 10 minutes, flip the chicken and bake for another 10 minutes 0r until cooked through and no longer pink in the middle.

Put 1 bunch or nest of cellophane noodles into each bowl. Ladle soup on top of the noodles until they’re completely immersed. Slice a chicken breast and place on top of soup, garnish with scallions. Let sit about five minutes to soften the noodles and then serve.

Notes

This was spectacular. The spicy chicken with the sweet duck sauce and the chunky chicken vegetable soup. It was like Jewish/Asian Fusion. Exotic, yet comforting and completely delicious!

Makes six generous servings with a little soup left over.