Asian Chicken Soup

This comforting soup is very easy and delicious. This Asian chicken noodle soup is mostly Vietnamese style but can be customized with what you have on hand.

Ingredients:
1. Bone-in chicken (I used chicken thighs.)
2. Wonton Style or Egg noodles
3. Bok Choy
4. Mushrooms
5. Soy Sauce
6. Red chili oil
7. White or Yellow Onion
8. Carrots
9. Bean Sprouts
10. Salt and Pepper

Optional but would be really nice: Chopped Green Spring Onion

*measurements are based on your pot size, amount of chicken and veggies. I used 4 chicken thighs in the 5 quart pot pictured, as a reference. 

Preparing the Soup:
I boiled the chicken with the whole onion and carrot. No need to chop the onion and carrot since they are used as flavorings for the broth and do not get served with the soup. Added 1 tablespoon of soy sauce and salt and pepper to taste.



Once chicken is cooked; remove and shred. Put the shredded chicken back into soup.  Add mushrooms and bok choy in the soup at this point since they do not take very long to cook. You can  remove the carrot and onion at this time. Taste the broth. Add soy sauce, salt and pepper as needed.

Boil/prep your noodles in separate pot. The kind of wonton noodles I had were the refrigerated/fresh kind so it only needed 20 seconds in hot water. Any egg noodles will do but I used the legit stuff :)



Serving the Soup:
Put cooked noodles, bean sprouts, chopped green onion and chili oil in a bowl. Ladle the soup on top. The hot soup will wilt the bean sprouts to a nice cooked but crisp texture.

This is a hug in a bowl :)



Tips: Never put the noodles in the soup or the noodles will become overcooked and soggy.

Enjoy!

Namaste,
T. Singleton


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