Chinese Chicken Noodle Soup

When asked what my favourite soup recipe is it has to be this one. A Chinese Chicken Noodle Soup has body, textures and a flavour so good that will have you licking the bowl. I always serve this with small baguettes to help mop up the soup. The secret is the soup base created by the simple but effective marinade.

Chinese Chicken Noodle Soup

On those cold days when you something filling and tasty then this is for you. Chicken, Noodles and soup in a single dish – perfect.

4.59 from 62 votes

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Course: Main Dish

Cuisine: Chinese

Keyword: Alcohol, Chicken, Chillies, Marinade, Noodles, Soup, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Servings: 4 people

Calories: 556kcal

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Ingredients

 

MetricImperial

• 1 lb chicken breast skinless/boneless
• 3 tbsp soy sauce
• 2 tbsp dry Sherry
• 2 tbsp sesame oil
• 3 cloves garlic
• 3 tbsp tahini
• 2 tbsp fresh ginger peeled and minced
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 1/2 tsp chili sauce
• 4 cups chinese leaf cabbage chopped
• 6 large green onions thinly sliced
• 8 cups chicken stock
• 14 oz Chinese pan-fry noodles
• 1/2 bunch coriander cilantro/chopped

Instructions

• chicken breasts into slices
  1 lb chicken breast
• Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend.
  3 tbsp soy sauce, 2 tbsp dry Sherry, 2 tbsp sesame oil
• Ideally refrigerate up to 2 hours.
• Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
  3 cloves garlic, 3 tbsp tahini, 2 tbsp fresh ginger, 1 tbsp sugar, 1 tbsp rice vinegar, 1 1/2 tsp chili sauce
• Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat.
  2 tbsp sesame oil
• Add cabbage and green onions and sauté until cabbage is tender.
  4 cups chinese leaf cabbage, 6 large green onions
• Add the chicken stock to the pot and bring to boil.
  8 cups chicken stock
• Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes.
• Cook noodles in large pot of boiling salted water until tender.
  14 oz Chinese pan-fry noodles
• Drain. Add to soup in pot. Stir in half of coriander. Season soup with salt and pepper.
  1/2 bunch coriander
• Sprinkle with remaining coriander.

Nutrition

Calories: 556kcal | Carbohydrates: 43g | Protein: 45g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 3227mg | Potassium: 1034mg | Fiber: 4g | Sugar: 9g