Udon Chicken Soup

Prep time: 10 mins.
Cook time: 2 hours

Ingredients:

• Whole chicken
• Udon noodles
• Jalapenos and/or red peppers
• Cilantro and/or Basil
• Siracha chili sauce (can sub chili sauce w/out garlic from Asian mart for FODMAP free)
• Soy sauce
• salt
• pepper

Materials:

• Crock Pot or Large Pot / Stove
• Chef knife

Directions:

1. Place whole chicken in either crock pot on med/high or large pot on medium. Allow chicken to boil (~10-15 mins depending on how cold chicken is) and then simmer for 2 hours.
2. Remove chicken from pot and place into large bowl. Let sit to cool or add ice to bowl if you are in a hurry.
3. While chicken is cooling, prepare the broth and vegetables. In the broth, add a few Tbs of soy sauce until the color is a light brown. If you like spicy food, add some siracha into the soup mix. Take some of the soup out to cool and taste to see if it needs more soy sauce/siracha or salt if you like.
4. Add udon to hot chicken broth and let sit while you prepare the vegetables.
5. Slice jalapenos (and other peppers if you have them) into thin slices.
6. Wash cilantro/basil and tear with hands into small pieces (~1-2 inches long)
7. Tear chicken into small pieces once cool and store in container. You can fridge the rest separately from the soup.
8. To prepare bowl, add broth and udon first. Place jalapenos (and other peppers) on one side. Add cilantro to another corner. Place chicken on top. Add salt/pepper on top of chicken.

Optional Ideas! Change it up! Add in other veggies like beansprouts or different types of peppers. You can add sesame oil or fish oil. Also try some sesame seeds on top to garnish!