Asian Chicken Noodle Soup

Directions

1. 1
   In a large stock pot or Dutch oven set over over medium-high heat, add the olive oil. When the oil is hot, add the carrots and saute for 3 minutes, then add the mushrooms, celery and onion, Continue to saute for 2 minutes, then add the garlic and ginger and cook for 2 additional minutes.
2. 2
   Add the chicken thighs, then turn the heat down to low and slowly pour in the warmed broth.
3. 3
   Add the soy sauce, rice vinegar, sesame oil, salt and pepper. Return heat to medium-high until the liquid boils, then reduce to a simmer. Cook for 25 minutes, then remove the chicken and transfer to a cutting board and shred. Return the chicken to the pot, along with the peas, cabbage, green ends of the onions, and noodles. Cook for 8 minutes then remove from heat. Stir in cilantro and red pepper flakes, if desired.