Better than the Freezer Aisle: Mock Annie Chun’s Asian Chicken and Noodle Bowls
To me, there is nothing more comforting than a big bowl of noodles and broth. I cringe to tell you how many packages of ramen I consumed in my childhood and college days. But now I’m a big girl, and I know how to make my own nutrient dense, homemade chicken broth. So join me in skipping the dehydrated vegetables and powdered broth, and freeze your own bowls of goodness. Annie Chun’s Chinese Chicken Soup Bowl is most definitely a step up when it comes to prepackaged soups, but I was still surprised to see maltodextrin (highly processed carbohydrates), natural flavor (again what are these?), cane sugar, and guar gum (a thickener and/or stabilizer). I don’t have those ingredients in my kitchen, and I certainly don’t see the need to add sugar to soup! I slightly adapted the ingredients to include seasonal vegetables and noodles that are widely available in grocery regular stores.
I’m going to go ahead and include this in our Better than the Freezer Aisle series, since I’ve never really seen soups in the freezer aisle, but many people will reach for “convenience” items like canned or dried soup before making it in their own kitchen. I have so many people ask me how I afford to eat a whole foods diet, and the simple answer is that I make most of our food from scratch. The Annie Chun Soup Bowls were $3.00 each (that is ONE serving) on sale at Whole Foods. I had some of these staples on hand when I cooked this soup, but I estimated that I spent about $12.00 for all of the ingredients (this includes store-bought broth, but I actually used homemade broth, which cost me absolutely nothing!) So the homemade soup comes in at $2.00 per serving, saving you a whole dollar per serving, or more if you find a great sale and make your own broth.
Mock Annie Chun’s Asian Chicken and Noodle Bowls
Kim @ onceamonthmeals.com
- 1 pound boneless skinless chicken breast, cut into bite sized pieces
- 1 cup sliced carrots
- 1 cup sliced onion
- 0.25 cup sliced mushrooms
- 2 Tablespoons cooking sherry
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 0.25 teaspoon pepper
- 6 cups homemade chicken broth
- 0.5 pounds snow peas
- 3 ounces soba noodles
In slow cooker, combine chicken, carrots, onion, mushrooms, sherry, soy sauce, vinegar, ginger, pepper, and chicken broth. Cook on high for 3 hours. Stir in snow peas and continue cooking 15-30 minutes until crisp tender. Meanwhile, cook noodles according to package instructions. Place noodles into bowls and ladle soup over top. Serve immediately.
Cook ingredients in crock pot as directed, but after adding snow peas, remove soup from heat and cool. (The peas will finish cooking when you reheat the soup.) Cool soup completely. Portion into freezer bags, label, and freeze. Portion cooked noodles in a separate bag and freeze along with soup. TO SERVE: Thaw and reheat soup . Add thawed soba noodles. Season with extra soy sauce as desired.
**conversion chart image provided by Erik Spiekermann