Asian Chicken Noodle Soup

1. 1

   Cover chicken with cold water in a large saucepan. Bring to a boil on medium heat. Reduce heat to low; simmer, partially covered, for 45 mins or until chicken is cooked through. Skim surface occasionally.

2. 2

   Transfer chicken to a cutting board; reserve stock. Cool chicken slightly. Remove skin and meat from bones; discard skin and bones. Chop chicken. Strain reserved stock through a fine sieve.

3. 3

   Pour 8 cups of the stock into a clean saucepan (reserve remaining stock for other use). Bring to a boil. Add noodles and chicken. Cook for 2-3 mins or until noodles are separated and chicken heated through. Stir in bok choy, soy sauce and sesame oil. Serve soup in bowls topped with mint and chili pepper.

* Per serving · 4 servings · Values may vary.

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