Chinese Chicken Noodle Soup
This delicious yet simple Chinese Chicken Noodle Soup is great for a weeknight meal or lunch even as it doesn't take long to put together and can be whatever you find in the fridge.
Ingredients
Broth
- 8 cups chicken broth sodium-reduced
- 4 garlic cloves minced
- 1 Tbsp. ginger minced
- 3 Tbsp. sodium-reduced soy sauce
- 1 Tbsp. sugar
- 2 Tbsp. sherry or Chinese cooking wine
- 2 tsp. sesame oil
Toppings and Noodles
- 300 gm. Asian egg noodles
- 12 baby bok choy or 2-3 per serving cut into 2 or 4 pieces
- 2 cups shredded cooked chicken 250 gm.
- 3 medium carrots thinly cut into julienne pieces
- 2 green onion sliced
- Chilies hot sauce, chili paste, optional
Instructions
- Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors. - Cook noodles according to the package.
- Cut vegetables as needed.
- Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender. - Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side. - Serve with chilies, hot sauce, chili paste, optional
Equipment
Nutrition
Serving: 1Calories: 502kcalCarbohydrates: 53gProtein: 33gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 97mgSodium: 3074mgFiber: 6gSugar: 14g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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