Easy Chinese Chicken Noodle Soup

Chinese chicken noodle soup

Chinese chicken noodle soup is so healthy and nourishing, and best of all it’s ready in 40 minutes. Packed with flavour and super healthy it’s clean taste smacks of an authentic Chinese broth. All cooked in one pot, and most of the cooking time is leaving  the breasts to steep in the rich broth.

chinese chicken noodle soup ingredients ready to prepare
The beauty of this soup is it’s low fat, healthy and packed full of flavour. Loaded with health giving ginger and garlic and perfumed with kaffir lime leaves it’s so good we could just drink it as is.

poaching the chicken Chinese style

Poaching chicken the Chinese way results in moist tender chicken every single time. You bring your stock, aromatics and seasonings  up to the boil, add your chicken and bring back to the boil then turn it off and leave covered with the lid on for 30 minutes. Too easy!

The chicken continues to cook with the residual heat of the stock and always results in tender and moist chicken.

aromatics

Using ginger, garlic, kaffir lime leaves along with a seasoning of soy sauce, sesame oil and sugar adds a real depth of flavour to your stock.

vegetables

You can use a number of different vegetables for this soup such as wombok (Napa cabbage), zucchini, squash, beans, cabbage, corn, broccoli, snow peas or any other Chinese green leafy veg.

noodles

The beauty of this soup is you can use any type of noodle you choose.

chinese chicken noodle soup udon noodles before adding to the soup
udon noodles in hot water

Watch How To Make Chinese chicken noodle soup

 

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click on the link for the recipe…..Hearty Chicken, Vegetable and Lentil Soup

 

What’s your go-to soup recipe? We would love to hear from you in the comments below when you make this Chinese chicken noodle soup.

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Chinese Chicken Noodle Soup


  • Author: Recipe Winners
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 serves

Description

Chinese chicken noodle soup is filling, nourishing and full of flavour. Quick to prepare and you can swap out the vegetables for what you have. What’s not to like?


Ingredients

  • 2 whole chicken breasts
  • 2 tablespoons vegetable oil
  • 1/2 cup fresh ginger, finely julienned
  • 2 tablespoons garlic, finely chopped
  • 2 litres (2 pints) chicken stock, store bought or homemade
  • 3 double kaffir limes leaves
  • 2 tablespoons light soy sauce
  • 3 teaspoons light brown sugar
  • 2 teaspoons sesame oil
  • 1 medium carrot, finely julienned
  • 1 cup dried sliced shiitake mushrooms
  • 400g (14 ounces) udon noodles, or other noodles of your choice
  • large handful of bean sprouts
  • 4 baby bok choy, washed and halved
  • 1 red chilli, finely sliced
  • 2 spring onions (scallions) finely sliced

Instructions

  • heat oil in a medium heavy based sauce pan
  • add garlic and ginger and stir fry for a minute or so
  • pour stock into pan
  • add kaffir leaves, soy sauce, sesame oil and sugar and bring to a boil
  • add chicken and return to the boil, then pop a lid on and turn the heat off
  • allow chicken to sit for 25-30 minutes
  • prepare your noodles according to what you are using
  • remove chicken from pot and slice
  • add bok choy and shiitake mushrooms and bring to a low boil for 2 minutes
  • add carrots and cook for 1 minute
  • place noodles in bowl and pour over boiling stock
  • place bok choy into bowls
  • garnish with bean sprouts, sliced chilli and shallots (scallions)
  • serve and enjoy!

  • Category: soups
  • Method: stove top
  • Cuisine: Chinese

Keywords: Chines kickend noodle soup

 

 

 

 

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