Comforting Chicken Noodle Soup: Warm Your Soul!
This comforting chicken noodle soup features tender chicken breast, bok choy, and fresh egg noodles in a savory broth.
Ingredients
- 1 chicken breast (up to 300g/10 oz)
- 3 bok choys (or 4 small ones)
- 1 cup bean sprouts
- 5 oz / 150 g fresh egg noodles
- 2 cups / 16 oz / 500 mls chicken stock
- 1 cup water
- 1 1/2 tbsp soy sauce
- 2 tsp sugar
- 1 1/2 tbsp chinese cooking wine (or sub with 2 tsp sherry or sake (rice wine))
- 2 tsp ginger (, minced)
Instructions
- 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
- 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). Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.