Categories: Asian, Chicken, Main Dish, Rachael Ray

Ingredients

• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken tenders, cut into bite-size pieces (may use chicken thighs)
• 4 garlic cloves, minced
• 1 piece ginger, peeled and cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks)
• 1 cup shredded carrot
• salt
• fresh ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons Chinese five spice powder
• 6 cups chicken stock
• 1/2 lb vermicelli
• 4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks
• 2 cups fresh crisp bean sprouts

Directions

1. Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.

2. Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.

3. Add in the stock and bring soup to a boil.

4. Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.

5. Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.

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