Chinese Chicken Noodle Soup Recipe
Chinese Chicken Noodle Soup Recipe, an easy-to-prepare winter dish that will delight your taste buds.
This time of year, I often crave a good homemade soup. A simple and comforting dish, good for both body and soul. And frankly, this Chinese chicken and vermicelli soup ticks all the boxes, in addition to being excellent for your health.
I don’t know about you, but right now I’m craving comforting, nourishing, and easy-to-prepare recipes that don’t require spending hours in the kitchen. This healthy soup is exactly what I need: a fragrant broth, tender chicken, light vermicelli noodles… and above all, a blend of ginger, garlic, and scallions that delivers maximum flavor while remaining subtle.
At home, this broth was a hit; even the children devoured it (which is always a good sign). The chicken provides a good dose of protein, the broth is comforting, and the herbs give it that little Asian touch that makes it a pleasant change from classic winter soups.
If you’re looking for a healthy, simple, and incredibly tasty winter dish, I highly recommend trying this chicken and ginger soup. It requires only easy-to-find ingredients, is quick to prepare, and will be a hit at the table. In short, a homemade soup just the way we like it: comforting, fragrant, and easy to incorporate into your everyday meals.
Chinese Chicken Noodle Soup Recipe
Ingredients needed to prepare this Chinese chicken and cabbage soup:
FOR THE BROTH
- Cooking oil, such as sesame oil
- Grated or powdered fresh ginger
- Crushed garlic cloves
- Finely sliced spring onion
- Crushed or ground coriander seeds
- Rice or cider vinegar
- Soy sauce
- Honey or maple syrup
- Vegetable or chicken stock
FOR FILLING
- Boneless, skinless chicken thighs
- Chinese cabbage, or bok choy
- A bunch of fresh cilantro
- Lemon or lime
- Rice noodles
Chinese Chicken Noodle Soup
Ingredients
For the broth
- 2 tablespoons of sesame oil, for example
- 3 to 4 centimeters of grated fresh ginger
- 3 pressed garlic cloves
- 3 finely sliced scallions
- 1/2 teaspoon of crushed or ground coriander seeds
- 1 tablespoon of rice or cider vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of honey or maple syrup
- 2 liters of vegetable or chicken broth
For filling
- 300 g chicken thighs (boneless and skinless)
- 1/4 Chinese cabbage
- 1 or 2 bok choy leaves (optional)
- 200 g rice noodles
- 1 bunch of fresh coriander
- 1 lemon or lime
Instructions
- Start by preparing the ingredients and setting them aside.Grate the ginger, press the garlic, wash and finely slice the spring onion.Crush the coriander seeds in a mortar.
- In a large saucepan, heat the oil over medium heat and sauté the grated ginger, garlic, ground coriander seeds and the white part of the green onions for 2 to 3 minutes, stirring regularly.
- Add the rice vinegar, soy sauce, honey or maple syrup, and mix.Pour in the broth.
- Add the chicken thighs and bring to a boil.Reduce the heat to low and simmer, covered, for 30 to 40 minutes, until the chicken is tender.
- Remove the chicken thighs from the broth and shred the meat with a fork.Return the shredded chicken to the broth along with the finely chopped cabbage and the green parts of the spring onions.Cook for another 2 to 3 minutes.Season to taste.
- Serve with rice noodles, chopped fresh coriander and lemon or lime wedges.
