Chinese-style Chicken Noodle Soup

Ingredients

While the Mexican version of this soup uses traditional Mexican spices and ingredients, the Chinese adaptation incorporates Chinese flavors and ingredients such as ginger, soy sauce, and bok choy. The result is a unique blend of Mexican and Chinese culinary influences, creating a delicious and satisfying soup. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 2 chicken breasts, boneless and skinless (450g / 1lb) 2 chicken breasts, boneless and skinless (450g / 1lb)
• 8 cups (1.9L) chicken broth 8 cups (1.9L) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 carrots, sliced 2 carrots, sliced
• 2 stalks celery, sliced 2 stalks celery, sliced
• 4 ounces (113g) shiitake mushrooms, sliced 4 ounces (113g) shiitake mushrooms, sliced
• 4 ounces (113g) bok choy, chopped 4 ounces (113g) bok choy, chopped
• 4 ounces (113g) dried Chinese egg noodles 4 ounces (113g) dried Chinese egg noodles
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the chicken breasts to the pot and cook until browned on both sides.
3. 3.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
4. 4.
   Remove the chicken breasts from the pot and shred them using two forks. Set aside.
5. 5.
   Add the sliced carrots, celery, shiitake mushrooms, and bok choy to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender.
6. 6.
   Meanwhile, cook the Chinese egg noodles according to the package instructions. Drain and set aside.
7. 7.
   Return the shredded chicken to the pot. Stir in the soy sauce and rice vinegar. Season with salt and pepper to taste.
8. 8.
   To serve, divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — Make sure to remove any excess fat before cooking.
• Shiitake mushrooms — Clean them with a damp cloth and remove the stems before slicing.
• Bok choy — Separate the leaves from the stalks and chop them separately. Add the stalks first as they take longer to cook.

Tips & Tricks

• For added flavor, you can add a splash of sesame oil before serving.
• If you prefer a spicier soup, add a few drops of chili oil or Sriracha sauce.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• To make it more filling, you can add cooked shredded chicken or tofu.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Chinese-style Chicken Noodle Soup hot in individual bowls. Garnish with fresh cilantro for an extra burst of flavor. It pairs well with a side of steamed rice or crusty bread.

Presentation advice

To enhance the presentation, arrange the cooked noodles neatly at the bottom of each bowl before ladling the soup over them. Top with a sprig of fresh cilantro for an elegant touch.