- Prep Time: 10 minutes
- Cook Time: 1h 30 min
- Serving: 5 People
- Calories: 707 kcal
- Carbohydrate Content: 138.22 g
- Cholesterol Content: 0 mg
- Fat Content: 10.65 g
- Fiber Content: 18.2 g
- Protein Content: 28.2 g
- Saturated Fat Content: 2.427 g
- Serving Size: 1
- Sodium Content: 7858 mg
- Sugar Content: 14.63 g
- Trans Fat Content: 0.006 g
Chinese Chicken Soup
Chinese chicken soup is a quick and easy version of an oriental-style chicken and noodle soup. Chinese chicken soup is a broth that is simmered with chicken along with different vegetables, noodles, soy sauce, and more. This delicious soup is not just delightful in taste but healthy too.
Chicken soup helps to cure coughs, and sore throats as this soup will make your body warm and improve blood circulation. Also, the ingredients used in this recipe helps to boost your immunity system. This soup is a perfect starter dish during your winter parties and get together. Here I am sharing a complete recipe to make delicious Asian chicken noodles soup that will make your family and friends happy.
Ingredients of Chinese Chicken Soup Recipe
- Dried Chinese mushrooms - 25 gm
- Chicken stock cubes - 2
- Oven ready chicken - 1
- Dried soup vegetables - 150 gm
- Rice noodles - 50 gm
- Bamboo shoots - 350 gm
- Soy sauce - 1 Tablespoon
- Sambal oelek - 1 Tablespoon
How to Make Chinese Chicken Soup
Step 1: Soak the Chinese mushrooms in a bowl of water for 2-3 hours. Drain, then slice into strips and set aside.
Step 2: In a large saucepan, bring 3 liters water to the boil and crumble the stock cubes into the boiling water.
Step 3: Add the chicken and dried soup vegetables and bring to the boil. Cover, reduce the heat and simmer for about 1 hour.
Step 4: Remove the chicken from the stock and set stock aside. Remove the chicken flesh from the bones, discarding the bones and skin.
Step 5: Cut the chicken meat into small pieces, place in a bowl with the rice noodles, and cover with boiling water. Set aside for about 5 minutes, then rinse with cold water and drain.
Step 6: Add the chicken and noodles to the stock in the frying pan with the Chinese mushrooms and stir to mix. Bring back to the boil, cover, and cook for a further 20 minutes.
Step 7: Add the bamboo shoots and reheat gently until hot.
Step 8: Stir in some soy sauce and sambal oelek to taste, ladle into warmed soup bowls and serve hot.
Step 9: Serve with thick slices of fresh crusty white bread.
- Use a small turkey in place of the chicken. Use canned baby sweetcorn, sliced in place of bamboo shoots.
- Sambal oelek is available from oriental food stores.