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Comforting Chicken Noodle Soup: Warm Your Soul! Chicken noodle soup: Make this incredibly comforting and easy recipe in under 45 minutes. Tender chicken, fresh

Comforting Chicken Noodle Soup: Warm Your Soul!

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Course: Soup
Calories: 350
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. Once poached, remove the chicken from the soup. Let it cool slightly, then slice into 1/4" (0.5cm) thick pieces.
  4. 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.
  5. Prepare the bok choy: separate the leaves from the stems. Cut the stems vertically into 1/3" (1cm) wide sticks.
  6. 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.
  7. 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.
  8. 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.