- 1 – 10 oz. pack Chinese Noodle
- Rotisserie Chicken (and its juices)
- ¼ Cup Chicken Broth
- 3 tsp Feast it Forward Japanese Seven Spice
- ½ Small Red Onion
- 4 Cloves Garlic
- 2 tsp Chili Oil
- 2 – 32 oz. cans Chicken Broth
- 4 Cups Water
- 3 tsp Chicken Bouillon
- 3 tsp Fish Sauce
- 1 tsp Black Sesame Seeds
- 2 tsp Sesame Oil
- 2 Small Bok Choy Stalks
Soup Salad Toppings
- 1 Scallion bunch
- ½ Cup Bean Sprouts
- Large handful of Mint
- Large handful of Baby Kale
- Feast it Forward Japanese Seven Spice (add to your liking)
- Lime Wedges
Boil water in large pot with dash of Olive Oil. When comes to rolling boil, add Chinese Noodles, reduce heat to simmer and cook until al dente. Strain noodles and set aside.
Pick full Rotisserie Chicken, discarding bones and skin. Place in bowl with its own juices, add a ¼ cup of Chicken Broth and 2 T. Feast it Forward Japanese Seven Spice. Set aside.
On medium heat in same large pot noodles were cooked in, add Chili Oil, Red Onion and Garlic. Sautee until translucent. Add both cans of Chicken Broth, Fish Sauce, Black Sesame Seeds, and Sesame Oil. Bring to simmer. Add Chicken and its juices to simmering soup. Heat for 25 minutes, incorporating all flavors and juices.
While simmering, chop Scallion, and add to bowl with Bean Sprouts, plucked Mint and Baby Kale. Set aside for soup salad topping.
Chop Bok Choy stalks in bite size chunks, discarding bottom bulb while keeping white stalk and leafy greens. Add Bok Choy to simmering soup. Cook until your desired softness or crispness. As individual portions, add noodles to large bowl with finished soup. Add mixed “Soup Salad Topping” and sprinkle of Feast it Forward Japanese Seven Spice and Lime Wedges.