2red finger chillies(left whole with skin pierced)
1large bunch parsley
2ltrshomemade or good quality chicken stock
6whole black peppercorns
1tbsplight soy sauce
1tbspShaoxing rice wine(optional)
½tspsesame oil(optional)
To serve
250gdried egg noodles(cooked as per packet instruction)
200gshredded cooked chicken
4pak choi(cut in half lengthways)
4spring onions(sliced)
4handfuls beansprouts
Instructions
Chicken broth
To make the broth for the soup, place the chicken legs in a large stock pan and cover with cold water. Bring the water to the boil and then turn down to a gentle simmer. Simmer the chicken in this water for 15-20 minutes, skimming off any scum that rises to the surface with a large spoon.
Add the remaining stock ingredients to the pan, with the exception of the soy sauce, Shaoxing rice wine and sesame oil!
Bring the stock to the boil and again turn down to a gentle simmer. Cover the pan with a lid and simmer away gently for 2-3 hours.
At the end of the cooking time strain the stock and discard the chicken and vegetables. You should be left with a clear liquid which you can now season to taste with a little soy sauce, and the optional Shaoxing rice wine and sesame oil if you are using them.
To finish:
When ready to eat, place the cooked noodles, pak choi, shredded chicken, beansprouts and spring onion in a large bowl. Gently pour over the hot chicken broth.
The heat from the broth will heat the noodles and gently cook the vegetables. Serve immediately.
Notes
This recipe uses cooked shredded chicken, however if you don't have any cooked chicken you can use some sliced fresh chicken. When you are ready to eat, heat up the strained Chinese chicken stock, then add the fresh chicken slices, and allow it to poach in the hot stock until it has cooked through. Then ladle the chicken and Chinese broth over the noodles and vegetables, before serving.Like all stocks and broths, you will intensify the flavour if you cool the broth after cooking it, and leave it to sit overnight in the fridge. Next day strain the broth to remove the chicken legs and vegetables, which have now done their job, and you will be left with a nice clear broth. Just heat the broth up in a saucepan to piping hot when you are ready to finish the dish.
Nutrition Facts
Easy Chinese Soup Noodles with Chicken
Amount Per Serving
Calories 737Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 157mg52%
Sodium 1471mg64%
Potassium 2955mg84%
Carbohydrates 78g26%
Fiber 10g42%
Sugar 15g17%
Protein 57g114%
Vitamin A 43490IU870%
Vitamin C 420.6mg510%
Calcium 968mg97%
Iron 11.1mg62%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Main Course
Cuisine : Asian, Chinese
Keyword : chicken soup, Chinese chicken noodle soup, Chinese soup noodles, homemade chicken noodle soup with egg noodles