Chinese Chicken Noodle Soup PT35M https://img1.recipesrun.com/201907/2019/1018/ef/8/453211/300x200x90.jpg This hearty, homemade Chinese Chicken Noodle Soup is loaded with flavorful seared chicken, savory noodles, bok choy, and a hard-boiled egg with a sprinkling of green onions. A kicked-up version of classic chicken noodle soup! It’s loaded with protein and the Asian flavors in this soup blend perfectly. My biggest tip when making this soup is to sear that chicken well. Getting a good sear on that chicken is the first step in the process, which happens over fairly high heat and works best if you don’t move the chicken around as it cooks, just let the chicken absorb the heat from the pan until it reaches a golden brown color. This process also leaves chicken sediments on the bottom of the pot, the very same pot we cook the soup in. It gives the broth insanely good flavor. Searing chicken and using the same pan for the rest of the meal is the best way to obtain ultimate flavor in tons of dishes, not just soup! 4 servings Ingredients: 4 hard boiled eggs 3 green onions, diced 4 Bok Choy leaves (Asian Cabbage), sliced into strips 4 oz. Asian noodles of choice 2 tbsp. soy sauce, low sodium if preferred, light or dark is fine! 1 tbsp. Oyster Sauce 4 cups chicken broth, low sodium if preferred Salt/Pepper to taste 2 boneless skinless chicken breasts, cut into thin strips 2 tbsp. Olive Oil

Chinese Chicken Noodle Soup

4.3

( By Jennifer )

This hearty, homemade Chinese Chicken Noodle Soup is loaded with flavorful seared chicken, savory noodles, bok choy, and a hard-boiled egg with a sprinkling of green onions. A kicked-up version of classic chicken noodle soup! It’s loaded with protein and the Asian flavors in this soup blend perfectly. My biggest tip when making this soup is to sear that chicken well. Getting a good sear on that chicken is the first step in the process, which happens over fairly high heat and works best if you don’t move the chicken around as it cooks, just let the chicken absorb the heat from the pan until it reaches a golden brown color. This process also leaves chicken sediments on the bottom of the pot, the very same pot we cook the soup in. It gives the broth insanely good flavor. Searing chicken and using the same pan for the rest of the meal is the best way to obtain ultimate flavor in tons of dishes, not just soup!

01 Information

Grade easy
Serving 4 servings
Calorie 305 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

- 4 hard boiled eggs
- 3 green onions, diced
- 4 Bok Choy leaves (Asian Cabbage), sliced into strips
- 4 oz. Asian noodles of choice
- 2 tbsp. soy sauce, low sodium if preferred, light or dark is fine!
- 1 tbsp. Oyster Sauce
- 4 cups chicken broth, low sodium if preferred
- Salt/Pepper to taste
- 2 boneless skinless chicken breasts, cut into thin strips
- 2 tbsp. Olive Oil

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03 Method

Step 1

In a large soup pot, heat the olive oil over medium-high heat.
Step 2

Season the chicken strips with desired amounts of salt/pepper and add it to the heated pot. Sear the strips on each side until they reach a nice, golden-brown color, about 5 minutes on each side. Try not to touch them too much as they cook to sear them properly.
Step 3

Once the chicken strips are nice and brown on each side, remove them from the pot. You will notice brown specs at the bottom of the soup pot, this will give the soup excellent flavor!
Step 4

Reduce the heat to medium and add in the chicken broth, (preferably homemade), oyster sauce, and soy sauce.
Step 5

Bring the soup to a boil and cook the noodles according to package instructions. Once the pasta is nearly done, reduce the heat to medium-low and add the chicken back in, along with the Bok Choy and green onions. Simmer for 1-2 minutes, then remove from heat.
Step 6

Spoon the soup into 4 serving bowls and top each with a hard-boiled egg!

04 Author

Jennifer

104 Recipes

Chinese Chicken Noodle Soup

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