Asian Chicken Noodle Soup Recipe

Name: Asian Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups low sodium chicken broth; 1 piece gingerroot, chopped coarse (2-inch piece); 2 garlic cloves, chopped coarse; 2 tablespoons dry sherry; 2 tablespoons soy sauce; 1 lb boneless skinless chicken breast; salt; ground black pepper; 1 tablespoon vegetable oil; 1 onion, minced; 1 small bok choy, greens sliced thin and stalks chopped medium; 1 (3 ounce) package ramen noodles, seasoning packet discarded; 2 scallions, sliced thin

Servings: persons

6 cups low sodium chicken broth
1 piece gingerroot, chopped coarse (2-inch piece)
2 garlic cloves, chopped coarse
2 tablespoons dry sherry
2 tablespoons soy sauce
1 lb boneless skinless chicken breast
salt
ground black pepper
1 tablespoon vegetable oil
1 onion, minced
1 small bok choy, greens sliced thin and stalks chopped medium
1 (3 ounce) package ramen noodles, seasoning packet discarded
2 scallions, sliced thin

1
Bring the broth, ginger, garlic, sherry, and soy sauce to a boil, covered, in a big pan; set aside.
2
Meanwhile, pat chicken dry with paper towels; then season with salt and pepper.
3
Heat oil in a Dutch oven over med-high heat until just smoking; brown chicken lightly on both sides, about 5 minutes total; transfer chicken to plate.
4
Add onion and 1/4 teaspoon salt to fat left in Dutch oven; cook over med-high heat until lightly browned, about 5 minutes.
5
Turn heat to low and strain broth into Dutch oven, scraping up any browned bits.
6
Add in bok choy stalks, and browned chicken.
7
Cook, covered, until chicken is cooked through and no longer pink in center, about 10 minutes.
8
Remove chicken from pot and stir in noodles; increase heat to med-high and cook until noodles are just tender, about 3 minutes.
9
While noodles are cooking, shred chicken into bite-size pieces.
10
Stir in bok choy greens and cook until just wilted, about 1 minute.
11
Off heat, stir in shredded chicken and scallions.
12
Season with salt and pepper to taste and serve.

1015

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups low sodium chicken broth, 1 piece gingerroot, chopped coarse (2-inch piece), 2 garlic cloves, chopped coarse, 2 tablespoons dry sherry, and more.

Yes, Asian Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Chicken Noodle Soup

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