This dish can be easily become a lovely vegetarian dish - just leave out the chicken. Also feel free to add other veggies (peas, mushrooms, potato really the sky is the limit.)
Skillet Pasta Soup
Rice Pasta (enough for 4 servings)
4 teaspoon sesame oil
2 chicken breast cut up
1 teaspoon Five-Spice powder
1 Carrot sliced
2-3 stalks celery sliced
1 Tab minced ginger
2 cloves garlic chopped
5 cups chicken broth or veggie broth
2 Tab Tamari
1 Tab Apple cider Vinegar
1 Cup sliced green cabbage
1/4 Cup thinly slice green onion
*Boil water and cook rice pasta as directed on the bag. Drain rinse and set aside.
*Cut up chicken place in ziplock bag with 2 teaspoons oil and Five-Spice powder. Toss and set in fridge while you prep the rest of the ingredients or for at least 20 min. Following Mise-en place prep all your ingredients in bowls. Line everything up for easy assembly.
* After your veggies are prepped add a teaspoon of oil to skillet and cook chicken until no longer pink. 12-14 minutes. Transfer to a bowl.
*Heat 1 teaspoon of oil in skillet. (Depending on the type of pan that you use, you might need to add a little more oil to keep everything from sticking.)Add carrot and celery - cook, stir frequently. Cook for 3-4 minutes until they start to soften. Add ginger and garlic and cook stirring constantly until the aroma fills the room. Around 30 seconds. Add broth, tamari, and apple cider vinegar and simmer. Stir in cabbage and cook until soft.
*Add chicken to soup and toss in pasta. Divide into 4 separate bowls and garnish with green onion. Mikhail served this with some of his fresh bread. Yes...recipe will be posted soon.
Warm Soupy kisses!
Blessings to all!
Love Naomi, Brian and Mikhail