Chinese Chicken Noodles Soup Recipes

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CHINESE CHICKEN NOODLE SOUP



Chinese Chicken Noodle Soup image

Chinese Chicken Noodle Soup - easy noodle soup with chicken broth, noodles and bok choy. This recipe is so easy and comforting, perfect as a quick and hearty lunch.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 11

8 oz. (226 g) fresh noodles
2 cloves garlic, finely minced
1 tablespoon oil
1 1/2 cups store-bought or homemade chicken broth
1/2 cup water
4 fresh shiitake mushrooms, sliced
4 slices carrot
4 baby bok choy
1 dash white pepper
salt to taste
4 oz. (115 g) chicken, boiled, cooked, and hand-shredded into pieces

Steps:

  • Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
  • Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
  • Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
  • To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.

Nutrition Facts : Calories 237 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 29 grams fat, Fiber 10 grams fiber, Protein 20 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 2 people, Sodium 3148 grams sodium, Sugar 14 grams sugar

CHINESE CHICKEN NOODLE SOUP



Chinese Chicken Noodle Soup image

Full of fresh aromatics and flavors, this Chinese chicken noodle soup will warm you through and through on chilly days and comfort you when you're feeling under the weather.

Provided by Maggie Zhu

Categories     Soup

Time 25m

Number Of Ingredients 16

1 teaspoon olive oil ((or chicken fat))
2 bone-in skin-on chicken thighs ((or boneless skinless thighs) (*footnote 2))
4 cloves garlic (, smashed)
1 " ginger (, sliced)
1 green onion (, halved)
1/2 teaspoon cumin seeds
1/2 teaspoon Sichuan peppercorns ((or black pepper))
1 teaspoon Shaoxing wine ((or dry sherry))
4 cups chicken broth ((or low-sodium chicken broth))
1/2 bunch cilantro (, including leaves and stems (about 1 cup packed))
1 bay leaf
1/2 teaspoon soy sauce ((or to taste))
3 oz dried noodles ((or 4 oz thick fresh noodles))
1 carrot (, sliced)
3 baby bok choy (, cut into 6 pieces lengthwise)
2 tablespoons fresh cilantro (, chopped)

Steps:

  • Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
  • Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
  • Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
  • Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
  • Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
  • Use a mesh colander to remove the solid ingredients and discard them.
  • Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
  • Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
  • Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 17.3 g, Protein 26.2 g, Fat 13.4 g, SaturatedFat 3.5 g, Cholesterol 102 mg, Sodium 345 mg, Fiber 2.2 g, Sugar 2.3 g

CHINESE CHICKEN NOODLE SOUP



Chinese Chicken Noodle Soup image

Easy Chicken Noodle Soup

Provided by Elaine

Categories     Soup

Time 25m

Number Of Ingredients 6

4 cups unsalted chicken stock
2 serving fresh noodles
2 trees of Bok Choy
1 tsp. salt
¼ tsp. white pepper
1 tbsp. finely chopped scallion

Steps:

  • Make a chicken stock. Then shred the leg meats into shreds.
  • Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
  • At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
  • Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.

Nutrition Facts : Calories 614 kcal, Carbohydrate 81 g, Protein 22 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 3685 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

CHINESE CHICKEN NOODLE SOUP



Chinese Chicken Noodle Soup image

Make and share this Chinese Chicken Noodle Soup recipe from Food.com.

Provided by Tonkcats

Categories     Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 10

1 package Top Ramen noodles (chicken, oriental or pork flavor)
2 cans Swanson chicken broth
1/2 cup frozen peas
1/2 can water chestnut
1 egg, beaten with fork
1/2 cup turkey (leftover) or 1/2 cup pork (leftover)
1/2 cup napa cabbage or 1/2 cup celery, chopped
2 tablespoons carrots, sliced diagonally in small pieces
1 teaspoon sesame oil (can be omitted, but gives distinctive taste)
2 -3 tablespoons scallions, chopped, added at the last minute

Steps:

  • This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
  • Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
  • After stock boils, add the packet of seasoning supplied with Top Ramen.
  • While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
  • The egg will cook into threads.
  • Just before serving, add the noodles and the peas, then the sesame oil and scallions.
  • Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
  • You can always add another can of chicken broth if soup is too thick or you like more broth.
  • You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
  • If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
  • Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.

Nutrition Facts : Calories 154.1, Fat 7.3, SaturatedFat 2, Cholesterol 71.2, Sodium 1014.6, Carbohydrate 4.3, Fiber 1, Sugar 1.8, Protein 17

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

  • Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  • Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

CHICKEN NOODLE SOUP



Chicken noodle soup image

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.

Provided by Mary Cadogan

Categories     Lunch, Snack, Soup, Supper

Time 40m

Number Of Ingredients 10

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast (about 175g)
1 tsp chopped fresh ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onions, shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Steps:

  • Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
  • Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
  • Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium

ONE-POT CHINESE CHICKEN NOODLE SOUP



One-pot Chinese chicken noodle soup image

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

Provided by Tom Kerridge

Categories     Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 9

1 tbsp honey
3 tbsp dark soy
1 red chilli , sliced
1l chicken stock
80g leftover roast chicken (optional)
20g pickled pink ginger or normal ginger, peeled and finely sliced
½ Chinese cabbage , shredded
300g pouch straight-to-wok thick noodles
4 spring onions , sliced

Steps:

  • Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
  • Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

CHINESE-STYLE CHICKEN NOODLE SOUP



Chinese-Style Chicken Noodle Soup image

This soup is high in flavor and low in colories. It is packed full of vegetables that add to the great taste of this easy to make soup. The whole family will enjoy eating this dish. This recipe was posted in my local newspaper.

Provided by CarolAT

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon canola oil
1 1/2 teaspoons garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
3 tablespoons reduced sodium soy sauce
2 tablespoons rice vinegar
1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces
1 tablespoon cornstarch
4 ounces Chinese wheat noodles
3 cups frozen oriental-style vegetables

Steps:

  • In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
  • Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
  • Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
  • Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
  • Stir in the stir-fry vegetable mix and cook until they are heated through.

Nutrition Facts : Calories 120.5, Fat 3, SaturatedFat 0.6, Cholesterol 32.9, Sodium 546.7, Carbohydrate 5.7, Fiber 0.1, Sugar 0.5, Protein 17.8

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