Ingredients
- 1 tablespoon toasted sesame oil
- 4 scallions, chopped (white and green parts separated)
- 1 2-inch piece ginger, peeled and finely chopped
- 3 cloves garlic, minced
- 2 cups chicken bone broth
- 16 oz of chopped raw chicken (white meat is typical, but anything will work)
- 2 tablespoons teriyaki sauce
- Kosher salt
- 1 cup chopped delicata OR other winter squash
- 9 ounces fresh Asian egg noodles
- 1 colored bell pepper, thinly sliced (green is not preferred, but will do in a pinch)
- 1 bunch of Asian greens (bok choy, tatsoi, napa, etc.)
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
- Add 5 cups water plus the chicken broth, chicken, teriyaki sauce and salt.
- Cover and bring to a simmer.
- Add the squash and reduce the heat to medium low.
- Cook, covered, until the chicken is just cooked through, about 7 minutes.
- Remove the chicken to a plate; let cool slightly, then shred.
- Return the soup to a simmer over medium-high heat.
- Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes.
- Add the greens and shredded chicken.
- Top with the scallion greens.