Chinese noodle soup is super easy and quick to make, it only takes 10 minutes. You can add any veggies or protein you’ve in the fridge. I usually add shredded chicken or roasted pork. If you have a pre-cooked soy sauce egg (ramen egg) in the fridge, you can add that too. Then you can serve this quick, healthy and delicious Chinese noodle soup.
Chinese noodle soup recipe:
For this recipe, you can use raw chicken breast or roasted chicken:
Raw chicken breast:
cook the chicken breast in chicken bone broth, cover the pot for 2~5 minutes, then turn off the heat and cover the pot for 5~10 minutes, see below for more detail. So that the chicken breast will be cooked and juicy, not tough.
You can prepare several portions at once, tear them with your hands and soak them in the chicken bone broth, pack them separately and store them in the freezer so that you can easily eat Chinese noodle soup or other dishes in the future.
Use roasted chicken:
If you’re using frozen, shredded roast chicken, simply roll it in the soup and spoon it out immediately to retain the flavor of the grilled chicken seasoning.
If you use chilled, shredded roast chicken, you don’t need to heat it, just add it to the hot noodle soup and stir it with the hot soup when you’re ready to eat it. This will preserve the gravy and spice flavor of the roast chicken, making it even more delicious.
What you need:
- It’s really easy and simple:
- Egg noodles: You can use any kind of noodles, white noodles, wheat noodles, rice vermicelli, pho, angel hair, elbow, or farfalle. As long as you like what you’ve at home. Egg noodles are the noodles most commonly used in Chinese restaurants.
- Shredded chicken breast: or any other protein you prefer.
- Chicken bone broth: I use chicken bone broth from the economy. Check out this blog to learn how to make chicken bone broth. You can also use chicken broth or vegetable broth.
- Bok choy: Any vegetable you like. But I recommend you use a vegetable that doesn’t have too much flavor. For example, Spinach, cabbage, or green peas.
- Soy sauce: To give the soup more flavor and color.
- Salt: To taste so you don’t add too much soy sauce, otherwise the soup will be full of soy sauce.
- Sesame oil: to refine the taste.
How to make:
- Prepare a pot to boil the chicken bone soup.
- Put in the chicken tenderloin and boil for 2 minutes, then simmer for 5 minutes.
- Remove the chicken tenderloin to cool and shred. Add soy sauce and salt to the soup.
- At the same time, prepare another pot, boil hot water, blanch the vegetables and set aside.PRO TIPS: The reason why the green vegetables are cooked in hot water and not in the chicken soup is that the taste of the green vegetables would easily destroy the taste of the chicken soup.
- Add the noodles and follow the instructions on the noodle package.
- After the noodle is cooked, rinse them with cold water, drain them and put them in a bowl.PRO TIPS: The noodles should be rinsed in cold water to make them firm. Don't forget to spin the noodles dry so that the soup doesn't have the taste of cooked noodles. This is how a Chinese restaurant makes the noodle soup tastier.
- Put the shredded chicken and vegetables on top of the noodles.
- Pour the chicken bone broth over the top and sprinkle with chopped green onions. Ready to serve.
How to cook chicken breast tender and juicy?
Chicken breast is primarily cooked by simmering, not boiling, which is the secret to making it juicy and tender. Put chicken breast into boiling water or soup, cover the pot and cook for 3~5 minutes, then turn off the heat and cover the pot for 8~10 minutes.
Chicken tenderloin: boil for 2 minutes, simmer for 5 minutes
Chicken cutlets: cook for 5 minutes, simmer for 10 minutes
After the chicken breasts are cooked, they should be stored in the refrigerator or frozen along with the soup. This will keep the chicken breasts fresh and juicy.
More noodles:
★ Taiwanese Beef Noodle Soup – My favorite noodle soup
★ Chicken Chow Mein Noodles – Less than 20 minutes
★ Beef Stir Fry With Noodles – Pepper steak with onion and green pepper
★ Shirataki Noodles – Keto & Whole30
★ The Best Easy Asian Spicy Garlic Sesame Noodles
★ Easy Pad Thai
★ Vietnamese Noodles with Lemongrass Chicken
Other cozy soups to try:
★ Pumpkin Soup
★ Vegan Lentil Soup – Less than 20 minutes
★ Easy Asian Beef with Vegetable Soup
★ Egg Drop Soup – 10 minutes
★ Wonton Soup
★ Creamy Broccoli Soup
Watch how to make it:
Ingredients
- 2 cups chicken bone broth
- 1 chicken breast, 300g/10 oz
- 200 g egg noodle, or any other noodles you like
- 3 cups water, to cook noodle
- 1 sliced scallion, for garnish
- bok choy, or other green vegetable
SEASONINGS:
- 1 tsp soy sauce
- 1/4 tsp salt
- 1 tsp sesame oil
Instructions
BOIL THE CHICKEN BONE SOUP AND CHICKEN TENDERLOIN
- Prepare a pot to boil the chicken bone soup. Put in the chicken tenderloin and boil for 2 minutes, then simmer for 5 minutes. (Note 1)
- Remove the chicken tenderloin to cool and shred.
- Add soy sauce and salt to the soup. (Note 2)
COOK VEGGIES AND NOODLES
- At the same time, prepare another pot, boil hot water, blanch the vegetables and set aside. (Note 3)
- Add the noodles and follow the instructions on the noodle package.
- After the noodle is cooked, rinse them with cold water, drain them and put them in a bowl. (Note 4)
ASSEMBLE THE CHICKEN NOODLE SOUP
- Put the shredded chicken and vegetables on top of the noodles.
- Pour the chicken bone broth over the top and sprinkle with chopped green onions.
- Ready to serve.
Video
Tips & Notes:
- Chicken breast is primarily cooked by simmering, not boiling, which is the secret to making it juicy and tender. Boil them in chicken bone broth, which will make the soup and meat even sweeter.
Chicken tenderloin: boil for 2 minutes, and simmer for 5 minutes.
Chicken cutlets: cook for 5 minutes, and simmer for 10 minutes. - Chicken broth is mild, so don’t add too much soy sauce, it’s a strong flavor and affects the taste of the soup. Therefore, it’s best to add both salt and soy sauce.
- The green vegetables are cooked in hot water and not in chicken soup. Otherwise, the taste of the green vegetables would easily destroy the taste of the chicken soup.
- This way the noodle will be firm and the soup doesn’t have the taste of cooked noodles. This is how a Chinese restaurant makes the noodle soup tastier.
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