Chinese Egg Chicken Noodle Soup PT40M https://img1.recipesrun.com/201907/2019/1018/00/0/403269/300x200x90.jpg Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own. 4 servings Ingredients: 4 large eggs, poached 9 oz. Chinese dried egg noodles 2 boneless, skinless chicken breast halves (8 ounces each) Hot sauce, such as Sriracha (optional) 1 pound Chinese broccoli or broccolini, sliced crosswise into 1-inch pieces Coarse salt 8 cups homemade or store-bought chicken broth

Chinese Egg Chicken Noodle Soup

4.2

( By Jennifer )

Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

- 4 large eggs, poached
- 9 oz. Chinese dried egg noodles
- 2 boneless, skinless chicken breast halves (8 ounces each)
- Hot sauce, such as Sriracha (optional)
- 1 pound Chinese broccoli or broccolini, sliced crosswise into 1-inch pieces
- Coarse salt
- 8 cups homemade or store-bought chicken broth

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03 Method

Step 1

Bring broth to a simmer in a 3- to 4-quart saucepan. Add chicken; simmer gently until cooked through, about 20 minutes.
Step 2

Meanwhile, bring a large pot of water to a boil. Salt generously, add egg noodles and cook until al dente, 5 to 7 minutes. Drain and divide noodles among 4 soup bowls.
Step 3

Remove chicken from broth and set aside to cool slightly. Bring broth to a boil, add broccoli, and cook until crisp-tender, 3 to 4 minutes. Using a skimmer or slotted spoon, lift out broccoli and divide among soup bowls.
Step 4

Slice chicken and divide among bowls. Ladle broth into bowls, and top each serving with a poached egg and some hot sauce, if desired.

04 Author

Jennifer

56 Recipes

Chinese Egg Chicken Noodle Soup

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