My Chicken Noodle Broth has subtle Asian flavours and a lovely zingy broth. It is quick, simple and tasty!
This is my favourite kind of food! For the Chicken Noodle Broth the chicken is poached in the chicken broth, which has has ginger, spring onion, soy, sesame oil, chilli and garlic. Then you add edamame, Asian greens and noodles. Garnish with herbs and serve. It is simple and takes under 30 minutes to get on the dinner table.
Ingredients in Chicken Noodle Broth
- Neutral oil, I use vegetable oil
- Spring onions
- Garlic
- Ginger
- Red Chilli
- Chicken stock
- Chicken breasts
- Soy sauce
- Sesame oil
- Edamame (shelled)
- Pak choi, or Bok Choy or Asian Greens
- Dried noodles (thin)
- Coriander leaves
- Makrut Lime leaves
How to make Chicken Noodle Broth
Slice the spring onion and keep the green and white separate. We are cooking the white end, and garnishing with the green end. Place oil in your Biroux dish over a medium heat, add whites of the spring onions, garlic, ginger and chilli. Cook for around 3 minutes until fragrant, stirring occasionally. Watch the garlic doesn’t catch and burn.
Add stock, sesame oil, soy sauce and chicken breasts.
Bring to a boil place a lid on and turn the heat off. Leave for 10 minutes. Take the lid off and check the chicken has cooked through ( if not leave for 5 more minutes) remove the chicken from the pot, leave to cool and when cool enough to handle, shred into chunky pieces with two forks.
Cook the noodles in a pot of water as per packet directions.
Bring the stock back to the boil, add edamame and greens cook for approximately 2 minutes until greens are cooked, add noodles, coriander and chicken into the broth and serve.
To assemble, spoon some of the noodles, broth, greens and shredded chicken into the bowl, garnish with the green of the spring onion, and the sliced lime leaf.
If you are looking for more recipes with Asian flavours check out my posts for Kung Pao Chicken and Salmon with Teriyaki Noodles.
Common questions about Chicken Noodle Broth:
Can I make it vegetarian? Absolutely, you can use mushrooms instead of chicken and it will be delicious.
What if I don’t like Coriander? Just leave it out, or you can use mint instead.
What is a good wine match? A dry Riesling would be lovely
Chicken Noodle Broth
Ingredients
- 1 tablespoon neutral oil I use vegetable oil
- 2 spring onions
- 3 cloves garlic peeled and sliced
- 1 Thumb sized piece of ginger peeled and cut into matchsticks
- 1 red chilli sliced
- 1 litre chicken stock
- 3 chicken breasts approx. 800grams. Cut in half through the middle.
- 2 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 ½ cups edamame shelled
- 4 pak choi washed and cut in half
- 250 grams dried noodles thin
- ½ cup coriander leaves
- 2 Makrut Lime leaves spine removed, thinly sliced *optional
Instructions
-
Slice the spring onion and keep the green and white separate.
-
Place oil in your Biroux dish over a medium heat, add whites of the spring onions, garlic, ginger and chilli. Cook for around 3 minutes until fragrant, stirring occasionally. Watch the garlic doesn’t catch and burn.
-
Add stock, sesame oil, soy sauce and chicken breasts.
-
Bring to a boil place a lid on and turn the heat off. Leave for 10 minutes.
-
Take the lid off and check the chicken has cooked through ( if not leave for 5 more minutes) remove the chicken from the pot, leave to cool and when cool enough to handle, shred into chunky pieces with two forks.
-
Cook the noodles in a pot of water as per packet directions.
-
Bring the stock back to the boil, add edamame and greens cook for approximately 2 minutes until greens are cooked, add noodles, coriander and chicken into the broth and serve.
-
To assemble, spoon some of the noodles, broth, greens and shredded chicken into the bowl, garnish with the green of the spring onion, and the sliced lime leaf.
-
Happy Cooking xx Jana
Recipe Notes
instead of pak choi you can use bok choy or any Asian greens
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