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  • / Chicken Noodle Soup
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Chicken Noodle Soup

Prep :

5 mins

Cooking:

10-12 minutes

Serves:

2

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  • / Chicken Noodle Soup
Favorite

Chicken Noodle Soup

Prep:

5 mins

Cooking:

10-12 minutes

Serves:

2

Facebook Instagram Pinterest Twitter Envelope Print

INGREDIENTS

2.5 cups chicken stock (liquid or stock cube made up with water)
1 garlic clove, crushed
1 cm ginger piece, cut into 3 slices
1 tablespoon reduced salt light soy sauce
1 tablespoon mirin
1/4 tsp sesame oil
100g fresh thin egg noodles
1 medium bok choy, quartered
1 medium carrot, thinly sliced
1 cup shredded cooked chicken
Spring onion or slice chilli, chopped (optional)

TIPS:

  • Frozen mixed vegetables can also be used instead of fresh vegetables.
  • Swap ginger slices for 1 small onion (halved) for a different flavour.
  • Swap thin egg noodles for vermicelli noodles for variety.

EQUIPMENTS

  • Saucepan with lid
  • Pot and strainer for noodles
  • Knife
  • Bowls and ladle (or serving spoon)
  • Measuring spoons and cup

STEPS

1

Add chicken stock, garlic, ginger, soy sauce, mirin and sesame oil in a saucepan over high heat. Put lid on.

2

Bring to simmer, then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.

3

Meanwhile, cook noodles according to packet directions.

4

Add the bok choy and carrot to the soup broth and simmer for 2 minutes.

5

Add chicken to heat through.

6

Place noodles in bowls. Top with chicken, carrots and bok choy.

  • Copyright 2022 Wok For Health. All rights reserved.

Wok for Health is for young people (12 to 25 year old) from Chinese backgrounds who are looking to develop their cooking skills, eat well and keep active.  

  • Copyright 2022 Wok For Health. All rights reserved.

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