This chicken noodle soup recipe is designed for ultimate comfort and ease. Forget complicated steps; this foolproof method yields tender poached chicken, perfectly cooked noodles, and a flavorful broth that will warm you from the inside out. It’s the ideal dish for a chilly evening or when you need a nourishing meal that tastes like home. The combination of savory broth, delicate chicken, crisp vegetables, and slurpable noodles makes this a family favorite.
Comforting Chicken Noodle Soup: Warm Your Soul!
Ingredients
Method
- Combine chicken stock, water, soy sauce, sugar, chinese cooking wine, and minced ginger in a medium saucepan. Bring to a boil, taste and adjust seasoning if necessary.
- Add the chicken breast to the simmering broth, bring back to a boil, then remove from heat. Cover and let the chicken poach for 20-25 minutes until cooked through.
- Once poached, remove the chicken from the soup. Let it cool slightly, then slice into 1/4″ (0.5cm) thick pieces.
- While the chicken poaches, cook the fresh egg noodles according to package directions (usually by soaking in boiling water for a few minutes). Drain well.
- Prepare the bok choy: separate the leaves from the stems. Cut the stems vertically into 1/3″ (1cm) wide sticks.
- Bring the broth back to a boil. Add the bok choy stems and boil for 30 seconds. Remove from heat, then add the bok choy leaves and bean sprouts to the hot broth to wilt slightly.
- To assemble, place a portion of cooked noodles in each serving bowl. Top with sliced poached chicken, bok choy stems, leaves, and bean sprouts. Ladle the hot soup over everything.
- Garnish with sliced scallions/shallots and crispy fried shallots, if desired.
Notes
– Ensure the chicken is fully submerged when poaching; this prevents it from drying out.
– Don’t overcook the bok choy leaves and bean sprouts; they should remain slightly crisp for texture contrast.
– Internal temperature for fully cooked chicken should be 165°F (74°C). Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For an even richer broth, use a good quality store-bought or homemade chicken stock.
- Ensure the chicken is fully submerged when poaching; this prevents it from drying out.
- Don’t overcook the bok choy leaves and bean sprouts; they should remain slightly crisp for texture contrast.
- Internal temperature for fully cooked chicken should be 165°F (74°C).
Enjoy this wonderfully simple yet deeply satisfying chicken noodle soup. It’s a recipe that proves comfort food can be both quick and incredibly delicious.
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Frequently asked questions
Can I use rotisserie chicken for chicken noodle soup?
Absolutely! Rotisserie chicken is a fantastic shortcut. Simply shred the meat and add it to your soup during the last 10-15 minutes of cooking to heat through. It adds a wonderful depth of flavor and saves you a step. Ensure it’s fully cooked before shredding.
How long does chicken noodle soup last in the fridge?
Properly stored chicken noodle soup will last for 3-4 days in the refrigerator. Make sure to cool it completely before covering and refrigerating. Reheat gently on the stovetop or in the microwave until heated through. Avoid overcooking the noodles upon reheating.
What kind of noodles are best for chicken noodle soup?
Egg noodles are classic for a reason, but feel free to experiment. Wide or medium egg noodles hold up well. You can also use elbow macaroni, ditalini, or even broken spaghetti. Cook them separately if you plan on storing leftovers to prevent them from becoming mushy.
How to make chicken noodle soup thicker?
To thicken your chicken noodle soup, you can create a slurry by whisking together 2 tablespoons of cornstarch with 4 tablespoons of cold water. Stir this mixture into the simmering soup and cook for a few minutes until it reaches your desired consistency. Alternatively, mash some of the cooked vegetables.
