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Oriental Chicken Noodle Soup Recipe

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Quick & Easy Chinese Chicken Noodle Soup Erren's Kitchen
Quick & Easy Chinese Chicken Noodle Soup Erren's Kitchen from www.errenskitchen.com

Description

This oriental chicken noodle soup is a warm and comforting meal that is perfect for a cold and rainy day. It is a soupy version of the classic chicken noodle soup with an Asian twist, featuring ingredients like bok choy, shiitake mushrooms, and soy sauce. The combination of flavors is sure to tantalize your taste buds and satisfy your hunger.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 25 minutes.

Ingredients

  • 1 pound boneless chicken breast, cut into small pieces
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 8 oz. shiitake mushrooms, stems removed and sliced
  • 4 oz. bok choy, chopped
  • 4 oz. rice noodles
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

Equipment

  • Dutch oven or large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Soup ladle

Method

  1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
  2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  3. Add the minced garlic and grated ginger and sauté for an additional 1-2 minutes.
  4. Add the chicken broth, soy sauce, fish sauce, brown sugar, and sesame oil to the pot and stir to combine.
  5. Bring the mixture to a boil and then reduce the heat to low and let it simmer for 10 minutes.
  6. Add the sliced shiitake mushrooms, chopped bok choy, and rice noodles to the pot and simmer for an additional 5-7 minutes or until the noodles are cooked through.
  7. Add the sliced green onions and chopped cilantro to the pot and stir to combine.
  8. Ladle the soup into bowls and serve with lime wedges on the side.

Notes

  • For a spicier soup, add a sliced jalapeño pepper to the pot.
  • You can substitute the chicken breast with tofu for a vegetarian version of this soup.
  • If you prefer a thicker soup, you can add a cornstarch slurry to the pot (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir until the soup thickens.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 200
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 40mg
  • Sodium: 800mg
  • Total carbohydrate: 20g
  • Dietary fiber: 2g
  • Total sugars: 5g
  • Protein: 18g

Recipes FAQ

  • Can I use chicken thighs instead of chicken breasts?

    • Yes, you can use chicken thighs instead of chicken breasts. They will add more flavor to the soup.

  • Can I use other types of mushrooms?

    • Yes, you can use other types of mushrooms like cremini or button mushrooms.

  • Can I make this soup ahead of time?

    • Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Recipe Tips

  • Make sure to remove the stems from the shiitake mushrooms before slicing them.
  • Chop the bok choy into bite-sized pieces so that they are easy to eat.
  • Use a good quality chicken broth for the best flavor.
  • Add the rice noodles to the pot towards the end of the cooking time so that they don't get mushy.
  • Garnish the soup with fresh cilantro and lime wedges for added flavor.

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