Chinese Chicken Noodle Soup
Learn how to make a healthy and delicious chicken noodle soup that the whole family will love. This soup is loaded with lean protein, veggies, and noodles for a complete meal in one bowl!
Ingredients
- 2 servings of Asian-style noodles see Notes for recommendation
- Leftover veggies cashews, mushrooms, and sauce from the Slow-Cooked Chinese Five Spice Chicken dish
- 2 to 2.5 cups of chicken stock recipe below, or store-bought chicken broth
- Leftover chicken about 1 cup, shredded, from the Slow-Cooked Chinese Five Spice Chicken dish
- Leafy greens such as bok choy baby kale, or spinach, as well as broccoli or shredded napa cabbage.
- 1-2 scallions – chopped
- Chili oil optional, for a spicy version
For the seasonings:
- 1 tsp Chinkiang black vinegar 镇江香醋 also known as Chinese black vinegar
- 1/2 tsp or more of Season with Spice’s Sichuan-style Chinese Five Spice to taste
- Salt to taste
Instructions
- Cook noodles according to the package instructions. Drain well and divide into serving bowls.
- Place the leftovers (except chicken) from the slow-cooked five spice chicken into a large soup pot and heat on medium. When heated through, pour in the homemade stock, and bring to a slow boil.
- Add in the shredded chicken and bring the soup to a boil. Add in the seasonings. Taste and adjust as needed.
- Add in the greens. Turn heat to low and let simmer as you ladle the soup over the noodles. Turn heat off. Top the soup with chopped scallions.
- Swirl in some chili oil if you want it spicy.
Notes
1. I used fresh Korean noodles (sutamyeon) for this recipe, but any dried or fresh Chinese egg noodles, ramen noodles, or flat-style udon noodles will work.
2. Chinkiang black vinegar is one of the key ingredients in Chinese cooking. It lends a mildly sweet, smoky taste to dishes. If you can’t find it, you can use soy sauce as an alternative for the recipe (just leave out the extra salt if using soy sauce).
3. For vegetables with a higher density (e.g. broccoli), you want to add it into the soup earlier as it requires a longer cooking time. Leafy greens take only seconds to cook in boiling water, so you want to add them in last.
Nutrition
Serving: 150gCalories: 92kcalCarbohydrates: 10gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 346mgPotassium: 269mgFiber: 1gSugar: 4gVitamin A: 67IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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