Name: Chinese Chicken Noodle Soup Recipe
Total time: 170 min
Yield: 4
Cuisine: Chinese

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Love Ice Cream? Here’s How You Can Make Your Own Waffle Cones

Here’s How You Can Make Vegan Chocolate Chip Cookies At Home

Anushka Sharma Is Making Us Crave Pakodas; Here’s How

The Chef Bringing Lost Mewari Marvels Back On Menus

These Foods Can Wreck Your Sleep

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Keep winter at bay with a bowl of hot chinese chicken noodle soup. Perfect cool weather comfort food

How to make Chinese Chicken Noodle Soup Recipe

Sarah Hobbs

Crawler

Chinese

<p>Keep winter at bay with a bowl of hot chinese chicken noodle soup. Perfect cool weather comfort food</p>

Chicken bones or chicken carcass

Brown onions,  unpeeled,  coarsely chopped

Carrots,  unpeeled,  coarsely chopped

Celery stalks,  coarsely chopped

Black peppercorns

Parsley stalks

Thyme

Dried bay leaves

Water

Light soy sauce

Dark soy sauce

Shaoxing Wine

Strips dried or fresh mandarin peel

Cinnamon quills

Whole star anise

White sugar

Chicken breast fillets

Piece fresh ginger,  peeled,  cut into matchsticks

Fresh egg noodles

Carrots,  peeled,  cut into matchsticks

Snowpeas,  thinly sliced lengthways

Green shallots,  ends trimmed,  thinly sliced lengthways

Sesame oil

Coriander leaves,  to serve

To make the chicken stock, place the chicken bones, onion, carrot, celery and peppercorns in a large stock pot.

step 1

Place the parsley, thyme and bay leaves in a small piece of muslin. Bring the corners together to enclose filling. Secure with white chicken string. Place in the pot. Pour over the water. Place over high heat and bring to the boil.

step 2

Reduce heat to very low. Use a slotted spoon to gently skim any scum the rises to the surface. Simmer, skimming regularly, for 2 hours (the longer you simmer, the more intense the flavour of the stock).

step 3

Remove from heat and set aside for 1 hour to cool slightly. Place a large piece of muslin in a fine sieve and stand over large bowl. Use a ladle to carefully strain the stock. Discard solids.

step 4

To make the chicken noodle soup, place the chicken stock in a large saucepan. Add the soy sauces, wine, mandarin peel, cinnamon, star anise, sugar and chicken breasts. Bring to a simmer. Cook for 20 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly.

step 5

Use 2 forks to shred the chicken. Return the chicken to the pan with the noodles. Cook for 2 minutes or until noodles are tender. Add the carrot, snowpeas, shallots and sesame oil and gently stir to combine. Remove from heat.

step 6

Ladle soup evenly among serving bowls. Top with coriander and mint leaves, serve immediately.

step 7

Taste