Hot and Sour Chicken Noodle Soup

Chicken Noodle Soup may be great food for someone with a cold, but Hot and Sour Chicken Noodle Soup is perfect for everyone - sick or not.  And if you are sick, the spice and sour will definitely clear your sinuses and warm you up!  Obviously, I came up with this recipe by combining a hot and sour soup with a more traditional chicken noodle soup.  Feel free to add more or different veggies if you'd like.  If you're adding raw, cut in smaller pieces and add at the beginning - if using frozen veggies, add when you add the chicken, since they'll just need to thaw and heat through.  You may also want to add more red pepper flakes to taste (I certainly did).  Click here to check out my favorite and easiest way to cook chicken breasts. 

Hot and Sour Chicken Noodle Soup Serves 4-6

6 cups chicken broth (or veggie and chicken)
1 cup water
3/4 cup diced carrots
2 T fresh ginger root, minced
4 cloves garlic, crushed
4 teaspoons soy sauce (gluten-free)
1 1/4 teaspoon red pepper flakes
Egg noodles or other thin or small pasta (or GF rice noodles)
1 1/2 cups diced or shredded, cooked chicken breast (approx 2 breasts)
1/2 tablespoon sesame oil
1 can diced or sliced water chestnuts, diced
6 tablespoons red wine vinegar
4 tablespoons cornstarch
1 egg, beaten
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)

In a saucepan, combine the chicken broth, water, carrots, ginger, garlic, soy sauce, and hot pepper flakes and heat on medium high.
Place the chicken into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Once boiling, add the noodles and cook until nearly done.
Add the chicken and water chestnuts. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until the broth has thickened slightly, about 2 minutes. Serve garnished with green onions and cilantro.