Oriental Chicken Soup
Warm up with a bowl of Oriental Chicken Soup, a comforting and flavor-packed dish featuring tender chicken, hearty rice noodles, and a medley of vibrant vegetables. Infused with the umami richness of soy sauce, aromatic ginger, garlic, and a hint of sesame oil, this soup delivers a harmonious blend of savory and slightly spicy notes, thanks to optional red chili flakes. Fresh, nutrient-rich ingredients like shiitake mushrooms, bok choy, and carrots elevate the dish, while the silky broth brings everything together. Perfect for a cozy dinner, this simple yet satisfying recipe comes together in just 45 minutes and is guaranteed to delight your taste buds. Whether you're craving a healthy meal or looking to explore Asian-inspired cuisine, Oriental Chicken Soup is a must-try!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 6 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon ginger, finely grated
- 3 cloves garlic cloves, minced
- 2 teaspoons sesame oil
- 2 medium carrots, julienned
- 200 grams shiitake mushrooms, sliced
- 2 small heads bok choy, chopped
- 3 stalks green onions, chopped
- 150 grams rice noodles
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Begin by trimming any excess fat from the chicken thighs and cutting them into bite-sized pieces.
2. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
3. Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until they are lightly browned on all sides.
4. Pour in the chicken broth and soy sauce, and bring it to a gentle boil.
5. Reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes to allow the flavors to meld together.
6. Add the carrots, shiitake mushrooms, and red chili flakes (if using) to the pot. Cook for an additional 5 minutes.
7. Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
8. Stir in the bok choy, green onions, salt, and black pepper. Let it cook for another 3-5 minutes until the bok choy is tender but still vibrant.
9. To serve, divide the cooked rice noodles among soup bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a mix of chicken, vegetables, and broth.
10. Garnish with additional green onions or a sprinkle of sesame seeds if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 8558 mg | 372% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 19.9 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 625 mg | 48% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4624 mg | 98% | |
*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.
