Oriental Chicken Noodle Soup
Transport your taste buds to the heart of Asia with this comforting Oriental Chicken Noodle Soup, a vibrant blend of fresh vegetables, tender chicken, and silky rice noodles infused with bold flavors. Perfect for warming up on a chilly day, this soup combines fragrant garlic, ginger, and sesame oil with the savory richness of soy sauce and chicken broth, creating a broth that's deliciously aromatic. Packed with nutrient-rich ingredients like crisp baby bok choy, earthy shiitake mushrooms, and bright carrots, every spoonful delivers a harmony of textures and tastes. Garnished with fresh cilantro, green onions, and a squeeze of lime for a zesty finish, this one-pot wonder is easy to prepare in just 40 minutes and customizable with a touch of chili flakes for added heat. Ideal for a quick family dinner or a satisfying lunch, this recipe serves up a healthy, flavorful bowl of comfort that's sure to impress.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 8 cups Chicken broth
- 3 tablespoons Soy sauce
- 2 teaspoons Sesame oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 pieces Carrots, julienned
- 1 cup Shiitake mushrooms, sliced
- 2 heads Baby bok choy, chopped
- 3 pieces Green onions, chopped
- 8 ounces Rice noodles
- 1 piece Lime
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by seasoning the chicken breasts with salt and pepper. Heat 1 teaspoon of sesame oil in a large pot over medium heat.
Add the chicken breasts to the pot and sear them for 2-3 minutes on each side until lightly browned. Remove from the pot and set aside.
In the same pot, heat another teaspoon of sesame oil. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Pour in the chicken broth and add the soy sauce. Bring the mixture to a simmer.
Add the julienned carrots, sliced shiitake mushrooms, and chopped baby bok choy to the pot. Slice the seared chicken breasts into thin strips and return them to the soup.
Let the soup simmer for 10-15 minutes until the vegetables are tender and the chicken is fully cooked.
Meanwhile, in a separate pot, prepare the rice noodles according to package instructions. Drain and set aside.
Once the soup is ready, adjust the seasoning with additional salt, pepper, or soy sauce as desired. Add a squeeze of fresh lime juice for brightness.
To serve, place a portion of rice noodles into each bowl. Ladle the hot soup over the noodles.
Garnish with chopped green onions, fresh cilantro, and a sprinkle of red chili flakes, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 10252 mg | 446% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 21.6 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 770 mg | 59% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4811 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
