Delicious Chinese Chicken Noodle Soup

This Delicious Chinese Chicken Noodle Soup is brightly flavored with a hint of ginger and filled with plenty of veggies. Additionally, it’s a great recipe for you to enjoy for your 100 Year Lifestyle!

If you like Chinese cuisine, and a devotee to your old stand-by chicken noodle soup, then you have to try this Asian-inspired version of the classic chicken noodle soup. It’s infused with fresh ginger and garlic, in a simple chicken broth base. It’s comforting without being “richly” flavored. It just might inspire you to plan a trip to see the Great Wall … or just maybe a walk in the park.

What I love about this recipe, is that it’s very adaptable to what fresh veggies you might find in season. My absolute favorite go-to picks are broccolini and plenty of red chili pepper! As for the chicken, you can take it or leave it. The broth base of the soup is amazing! Really, it’s the kind of broth you will want to just drink.

For the sake of time, I did use a high quality organic store bought chicken broth, but by all means, if you have the the time, making your own broth base would be ideal. But lately, my world is full of busy, so I’ve saved a bit of time using the store bought variety. Not sure what veggies you want to use? Well you can either enjoy the ones listed in the recipe below or select others. You can even make it with the chicken, all veggies, or just as a broth. No noodles in sight? Well, it’s also pretty darn tasty served over a nice bit of brown rice or quinoa.

Here we go!

Chinese Chicken Noodle Soup

Enjoy this brightly flavored Chinese inspired Chicken Noodle Soup, with a lovely hint of ginger and garlic!

Ingredients

32 oz. chicken broth (vegetarian option: substitute with vegetable broth)
2 cloves garlic, only smashed with a knife, not minced
1 inch fresh ginger, peeled and cut into thick slices
2 tbsp. soy sauce
2 tsp sake (or dry white wine), optional
1 tsp sesame oil + plus extra to sauté mushrooms
1 lb. organic, antibiotic free-range chicken breast, skinless, boneless (or about 1 cups shredded breast)
9 oz. noodles (I used wide lo mein. However, soba, udon, rice noodles, or your favorite can be used.)
1/2 lb. broccolini (broccoli is good too), trimmed
3 – 4 oz. sugar snap peas
8 – 10 oyster mushrooms, cremini or your favorite mushroom can be used if desired

To Garnish

Red chili peppers, sliced
Spring onions, sliced
Chives, tied together or diced to sprinkle over
Crushed red chili flakes
Lime or lemon wedges
Soy sauce

Instructions

First, in a large stock pot over medium high heat, pour in the chicken broth along with the mashed garlic, ginger, soy sauce, sake and sesame oil. Bring to a boil.
Then add in the chicken breast and cook for about 20 – 25 minutes, depending on how thick your meat is, you may need to add extra time. You can check by pulling a piece out and cutting at the thickest part, if needed simply return for an additional 10 – 15 minutes.
Once chicken has cooked through, remove from stock and allow to cook, then slice or shred and set aside.
Cook the noodles according to directions while the chicken is cooking.
While the chicken is cooking, sauté the oyster mushrooms in about 1 tablespoon of sesame oil in a skillet until starting to turn golden. Set Aside.
After the chicken has cooked (and set aside), add the broccolini to the broth and cook for about 5 minutes, then add in the sugar snap peas and cook an additional 3 minutes, cook until both are bright green and crisp-tender.

To Serve

In serving bowls, divide the chicken and noodles equally, then add several pieces each of the mushrooms, broccolini and sugar snap peas, then pour the broth over carefully, and garnish with chili slices, spring onions, chives or your desired garnish. Enjoy!