Asian Chicken Noodle Soup

By Chef_Boy_R_Dean

When traveling through Atlanta Airport, I always stop at "One Flew South" and get this soup. (2 times a month). This is an awesome place to eat. (Concourse E). I drag co-workers through there all the time. I have talked to the Chef - Duane Nutter about this recipe and he has corrected me on a few things. So, here it is. Enjoy!

Ingredients

• 1 t olive oil
• 1 T shallots (small diced)
• 3 oz pulled leg & thigh meat
• 1 t onion (small diced)
• 1 T celery (cut on a bias and blanched)
• 1 T carrots (cut in half, then on a bias)
• 1 T parsley (chopped)
• 8 oz Five spice broth
• 1/2 t green onion (cut on a bias)
• 2 oz soba noodles (cooked)
• 1 T Napa cabbage (chiffonnade)
• Salt & Pepper
• Five spice to taste

Preparation

Step 1

Five spice broth:
My interpretation after talking to Duane Nutter, the Chef: In Chicken broth, boil the chicken legs and thighs. Pick off pieces of meat after tender. Use that chicken broth with 5 spice seasoning for base.

Add olive oil to the pan on medium heat then carrots, onions, chicken meat, celery, shallots, parsley, five spice broth. Bring to a boil and season. To the bowl add the cooked noodles, pour soup over noodles and garnish with Napa cabbage and green onion.