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Foolproof Poached Chicken Noodle Soup

This recipe uses a foolproof method of poaching chicken breast so you'll never, ever overcook it. The soup stock is a refreshingly light and the flavour is enhanced by poaching the chicken in the same liquid. A perfect super fast, low maintenance mid week meal!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2
Calories: 357 kcal
Course: Main Course , Soup
Cuisine: Asian , Chinese

Ingredients

  • 1 chicken breast (up to 300g/10 oz)
  • 3 bok choys (or 4 small ones)
  • 1 cup bean sprouts
  • 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 cloves , minced
  • 1 star anise
Garnish (optional)
  • 1 scallion/shallot , light green and green part only, sliced
  • Fried Asian Shallots

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. When the chicken is poached, remove from the soup and slice into 1/4" / 0.5cm slices.
  4. Cook noodles according to the packet instructions - usually for fresh noodles soaking them in boiling water is sufficient.
  5. Cut the bok choy leaves from the stems, cut the stems vertically into 1/3" / 1cm wide sticks.
  6. 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.
  7. To assemble place noodles in bowl, top with bok choy, chicken and spoon over soup.
  8. Garnish with scallions/shallots and fried shallots.

Notes

  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition per serving.

Nutrition Information

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 (21%) Fiber 2.3g (9%) Sugar 6.8g (14%) Vitamin A 4700IU (94%) Vitamin C 115.5mg (128%) Calcium 160mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 357

% 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.