Chinese Chicken Noodle Soup

A simple warming chicken broth infused with Chinese flavours, noodles, vegetables and poached chicken
Chinese Chicken Noodle Soup

A simple warming chicken broth infused with Chinese flavours, noodles of your choice, vegetables, topped with leftover roast chicken or easy poached chicken and fried egg, here’s my delicious Chinese chicken noodle soup bowl.

Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup

A simple warming chicken broth infused with Chinese flavours, noodles, vegetables and poached chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Meal, Soup
Cuisine: Chinese
Diet: Diabetic, Gluten Free
Keyword: broth, chicken, Chinese, noodles, poached chicken, soup
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Free from: coconut, dairy, gluten, nuts
Servings: 4 servings
Calories: 298kcal
Author: Jo Paterson

Ingredients

For the broth

  • 800 ml chicken stock
  • 2 whole cloves of garlic peeled & smashed
  • 2 cm fresh root ginger sliced
  • 1 tsp olive oil
  • 1 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 100 grams shiitake mushrooms (or mushrooms of choice)
  • ½ tsp sesame oil (optional)
  • 2 nests noodles (& water for cooking) (edamame, udon, soba, ramen, egg, rice, wholewheat – choose the noodles you tolerate best)
  • 2 whole pak choi halved or quartered
  • 2 whole spring onions finely chopped
  • 1 whole red chilli sliced
  • 4 medium eggs

For poached chicken

  • 2 large chicken breasts
  • 2 whole cloves of garlic peeled & smashed
  • 1 medium lemon halved & squeezed
  • 1 dried bay leaf
  • 700 ml water

Instructions

  • Add ½ tsp olive oil to a saucepan and heat on medium-high heat. Slice the root ginger into slices approx. 3-5mm thick with the skin on, then add to the saucepan
  • Peel the garlic, then smash each clove with the flat part of the blade of a large knife and add to a saucepan. Stir then cook until fragrant (1-2 minutes)
  • Pour in the chicken stock, light soy sauce, oyster sauce, stir, cover and bring to a boil
  • Reduce the temperature to a simmer and remove the lid
  • Add the mushrooms to a frying pan with a drop of butter or oil and cook until the water releases, then add the mushrooms into the simmering broth
  • Prepare the noodles according to the pack instructions in a separate pan of water (NOTE: do not cook the noodles in the broth, they should be added to the broth after). Then blanch the cooked noodles in cold water to stop them from overcooking and to remove the starch and set aside
  • Crack the eggs into a hot frying pan with a little oil to cook to your liking (or poach them in water if you prefer poached eggs)
  • Last add the halved pak choi stems into the broth to cook for 2 minutes or until just wilted
  • Pass the broth through a sieve
  • Add a serving of noodles into each bowl, top with broth. Discard the garlic cloves and ginger, but place some of the mushrooms and pak choi into each bowl
  • Top with poached chicken (or leftover roast chicken pieces), sliced spring onions, chilli and a drop of sesame oil if desired. Then place a fried egg on each bowl

For poached chicken

  • Peel the garlic, then smash each clove with the flat part of the blade of a large knife and add to a saucepan
  • Cut a lemon in half, squeeze the juice into the water, then add both halves into the water along with the dried bay leaf
  • Bring the pan of water to the boil
    water boiling with lemon
  • Add the chicken breasts carefully, then TURN OFF the heat and cover
    chicken poaching in water and lemon
  • Leave covered in the hot pan for 20-30 minutes
    poached chicken
  • Remove the chicken from the water and slice or tear into pieces as desired
    poached chicken sliced on wooden chopping board

Nutrition

Calories: 298kcal | Carbohydrates: 12g | Protein: 36g | Fat: 11g | of which saturates: 3g | Fibre: 1g | of which sugars: 4g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

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