Foolproof Poached Chicken Noodle Soup
Prep
5m
·
Cook
30m
·
Total
35m
About This Recipe
This foolproof poached chicken noodle soup is made with tender poached chicken breast, bok choy, bean sprouts, and fresh egg noodles in a fragrant, flavorful chicken soup stock. Garnish with scallions and fried Asian shallots for an added crunch and explosion of flavors. Perfect for a comforting and satisfying meal.
Ingredients
(Servings:
2)
Scale
Convert
Soup Stock
Garnish (optional)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories338kcal16%
-
Fat6g9%
-
Saturated Fat2g10%
-
Carbohydrates35g11%
-
Fiber3g12%
-
Sugar7g14%
-
Protein34g68%
-
Cholesterol100mg33%
-
Sodium950mg39%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. You can cook 2 chicken breasts (up to 10oz/300g each) with the amount of liquid used in this recipe. However, you will probably only need 1 chicken breast to top 2 servings of noodle soup.
2. You can use dried egg noodles if you wish. Just cook the noodles per the packet instructions - you can even cook it in the soup stock (after poaching the chicken) but note that the starch in the noodles will probably thicken the soup slightly (you may actually prefer this). Also you should add an extra 1/2 cup of water because the noodles will absorb liquid when cooking.
3. 7oz / 200g chicken breast will take about 20 minutes to cook, 10oz / 300g takes about 25 minutes. Don't worry if you leave it for longer, it doesn't need to be exact. The chicken will not overcook as the soup won't be hot enough.
4. You can get Fried Asian Shallots in the asian section of large supermarkets. They are slices of scallions that have been deep fried and seasoned, and they add lovely texture and flavour to soup.
5. Nutrition per serving.
2. You can use dried egg noodles if you wish. Just cook the noodles per the packet instructions - you can even cook it in the soup stock (after poaching the chicken) but note that the starch in the noodles will probably thicken the soup slightly (you may actually prefer this). Also you should add an extra 1/2 cup of water because the noodles will absorb liquid when cooking.
3. 7oz / 200g chicken breast will take about 20 minutes to cook, 10oz / 300g takes about 25 minutes. Don't worry if you leave it for longer, it doesn't need to be exact. The chicken will not overcook as the soup won't be hot enough.
4. You can get Fried Asian Shallots in the asian section of large supermarkets. They are slices of scallions that have been deep fried and seasoned, and they add lovely texture and flavour to soup.
5. Nutrition per serving.
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