Asian Chicken Noodle Soup
This Asian chicken noodle soup is an easy and healthy dish loaded with veggies, perfect for using leftover turkey or chicken.
Equipment
- soup pot
- cutting board
- Knife
- measuring cups
- measuring spoons
- pot for boiling noodles
Ingredients
Vegetables
- 0.5 oz garlic, minced about 4 medium cloves
- 2.2 oz shallot, thinly sliced about 1 large shallot
- 0.6 oz ginger, grated
- 5 oz carrot, julienned about 1 large carrot
- 3.5 oz fresh shiitake, sliced
- 15 oz baby bok choy about 3 whole bundles
- 1-2 whole Jalapeno pepper, sliced optional
Broth and Noodles
- 2-3 cups shredded and cooked chicken or leftover turkey
- 14 oz rice noodles ramen noodles, or shirataki noodles
- 32 oz chicken stock
- 2 tablespoon toasted sesame oil
- Coarse sea salt to taste
- 2 tablespoon fish sauce or to taste
- Half one whole lime, juice or to taste
- cilantro, chopped optional, for garnish
Instructions
Preparation
- Prepare the garlic and shallot in one bowl. Ginger, carrot, and shiitake in another bowl. Halve or quarter the bok choy, rinse and set aside to drain well. Shred the chicken and set aside.
- Prepare the noodles by following the package instructions. If the noodles need to be boiled, cook them in a separate pot. Drain well and toss the noodles with a little oil to prevent them from sticking.
- Preheat a medium to large soup pot over low heat, when it feels warm, add the toasted sesame oil. Saute garlic and shallot with 2 small pinches of salt over medium heat until fragrant, about 10 seconds.
- Add the ginger, carrots, and shiitake. Season with 2 small pinches of salt. Saute about 2 minutes.
- Add the stock. Cover with a lid. Lower the heat to medium-low and bring it to a gentle simmer, for about 4-5 minutes.
- Add the cooked chicken (or turkey) and the bok choy. Simmer for another 1 minute or until the bok choy stems turn a deeper green color yet still crunchy. Add the noodles.
- Season with fish sauce to taste, one tablespoon at a time. Off heat, drizzle with lime juice, and garnish with jalapeno and cilantro. Serve hot or warm.
Notes
After cooking, store noodles and Chinese soup broth separately to prevent noodles from absorbing broth and turning mushy. Both components will keep up to 3 days refrigerated. To serve, reheat broth on the stovetop or microwave until piping hot. Add noodles and shredded chicken just before serving.
Nutrition
Serving: 1servingCalories: 184kcalCarbohydrates: 10gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 617mgPotassium: 449mgFiber: 2gSugar: 4gVitamin A: 7114IUVitamin C: 35mgCalcium: 110mgIron: 2mg
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