Foolproof Poached Chicken Noodle Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2
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Calories
357 kcal
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Course
Main Course, Soup
Foolproof Poached Chicken Noodle Soup
Description
This soup starts with poaching chicken breasts in a broth made from chicken stock, water, soy sauce, ginger, garlic, Chinese cooking wine, sugar, and star anise. The gentle simmer and resting period render tender, evenly cooked chicken. After removing the chicken, fresh egg noodles, bok choy stems, leaves, and bean sprouts are briefly cooked in the broth to maintain crisp-tender textures.
The noodles serve as a base topped with cooked bok choy, sliced chicken, and bean sprouts before the broth is ladled on. Garnishes of sliced scallions or shallots and fried Asian shallots add bright onion notes and crunchy texture contrasts. The soup balances mild sweetness, acidity, and savory umami from the soy and aromatics.
This makes an adaptable, gentle soup suitable for any season, offering nourishment and comforting flavors. Use one chicken breast to serve two portions, or cook two breasts together. Dried noodles can be substituted with cooking adjustments. Fried Asian shallots are recommended for added texture and flavor and can be found in Asian grocery stores.
The ingredients allow flexibility in preparation and seasoning, with the recipe providing guidance on cooking times based on chicken size and alternatives for cooking wine. The soup is straightforward yet layered in flavor.
Ingredients
- 1 chicken breast (up to 300g/10 oz)
- 3 bok choy or 4 small ones
- 1 cup bean sprout
- 5 oz / 150 g fresh egg noodles
Soup Stock
- 2 cups / 16 oz / 500 mls chicken stock
- 1 cup water
- 1 1/2 tbsp soy sauce
- 2 tsp sugar
- 1 1/2 tbsp Chinese cooking wine (or sub with 2 tsp sherry or sake (rice wine))
- 2 tsp ginger , minced
- 2 garlic minced, cloves
- 1 star anise
Garnish (optional)
- 1 scallion light green and green part only, sliced, or shallot
- fried Asian shallots
Instructions
- Combine Soup Stock ingredients in a medium saucepan large enough to hold the 2 chicken breasts side by side (without being crammed in). Bring to boil, taste and adjust if necessary.
- Add chicken to soup, bring back to boil. Remove from heat and put aside covered for 20 - 25 mins. Don't worry if you leave it for longer, it won't over cook.
- When the chicken is poached, remove from the soup and slice into 1/4" / 0.5cm slices.
- Cook noodles according to the packet instructions - usually for fresh noodles soaking them in boiling water is sufficient.
- Cut the bok choy leaves from the stems, cut the stems vertically into 1/3" / 1cm wide sticks.
- Bring the soup (without the poached chicken in it) back to boil, add the bok choy stems, boil for 30 seconds then remove from heat, add the bok choy leaves and bean sprouts.
- To assemble place noodles in bowl, top with bok choy, chicken and spoon over soup.
- Garnish with scallions/shallots and fried shallots.
Notes
- Cook up to two chicken breasts with the given liquid, but one breast suffices for two servings.
- Dried egg noodles can be used; cook per packet instructions, optionally in the broth, adding extra water as noodles absorb liquid.
- Chicken breast cooking time varies by size; longer resting times after poaching won’t overcook the meat.
- Fried Asian shallots provide texture and can be sourced at Asian grocery stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 757g | |
| Calories | 357cal | 18% |
| Carbohydrates | 33.8g | 11% |
| Protein | 41.6g | 83% |
| Fat | 5.4g | 8% |
| Cholesterol | 95mg | 32% |
| Sodium | 1368mg | 57% |
| Potassium | 750mg | 16% |
| Fiber | 2.3g | 9% |
| Sugar | 6.8g | 14% |
| Vitamin A | 4700IU | 94% |
| Vitamin C | 115.5mg | 128% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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