Soup, to me, is a perfect meal that can be put in a bowl and eaten with a spoon, what more can you ask for. A one pot perfect meal that is so easily stored and a breeze to clean up. I love the versatility, build a stock with your favorite meat and add your veggies, and voila, you have a cozy meal that can be eaten for days, perfection! My favorite time to eat Chinese food is the cold months, so I decided to make a soup with a bit of an Asian flare, we love it! 
I sometimes add a little ginger also, Costco sells the most perfect organic ramen noodles. I hope you will give this a try. 

Ingredients:

2 tbs.  Coconut oil

1 cup diced carrots 

1 cup diced green onions

1 1/2 tbs. minced  garlic 

1 1/2 pounds of cooked chicken breasts cut into strips or you can use rotisserie chicken. 

2  cups chopped napa cabbage

8 ounces of fresh mushrooms sliced

1/2 cup chopped cilantro

6 ounces ramen noodles (I use rice ramen from Costco)

6  cups chicken stock

3 tbs. soy sauce 

1 tbs. Sesame oil

4 tbs. rice vinegar

1 tbs. Sriracha or favorite hot sauce

1 tbs. Brown sugar

Directions:

In your favorite soup pan heat coconut oil over medium-high heat. 

Add carrots and sauté for about three minutes. 
Then add green onions, garlic and cooked chicken. 

Pour in chicken stock, soy sauce, sesame oil, rice vinegar, sriracha or favorite hot sauce. 
Bring to a light boil then reduce heat to low temperature, cover and simmer for about 15 minutes. 

Stir in brown sugar sugar, cabbage and mushrooms and return soup to a light boil, reduce temperature to low, cover and simmer for 10 minutes. 

Add noodles and cook 3 – 5 minutes uncovered until noodles are tender.  Add cilantro and serve. 

Happy soup making 😊

Kelli B