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.
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.
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.
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.
The beauty of this soup is you can use any type of noodle you choose.
Watch How To Make Chinese chicken noodle soup
Please scroll to the bottom for the recipe
check out some more winning soup recipes
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click on the link for the recipe…..Thai Salmon and Coconut Noodle Soup
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.Print
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?
- 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
- 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