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Chinese-Inspired Chicken Noodle Soup
Recipe by:
Beverly
This warm and comforting soup is perfect for a rainy evening after work when you need a quick supper fix.
Ready in 25 mins
Saved by 127 cook(s)
Ingredients
Serves: 2
- 110g (4 oz) Asian egg noodles
- 1 (500g) container organic chicken stock
- 6 shiitake mushrooms, sliced
- 2 spring onions, chopped
- 1 skinless, boneless chicken breast fillet, cut into bite-size pieces
- 2 eggs
Not quite right? Check out these similar recipes!
Preparation method
Prep: 5 mins | Cook: 20 mins1.
Cook noodles according to packet instructions. Drain and divide into two serving bowls.
2.
Meanwhile, bring chicken stock to a boil in a medium saucepan with mushrooms and spring onions. Stir chicken into boiling stock. When stock returns to a boil, crack eggs directly into stock.
3.
Continue to cook until chicken is no longer pink and eggs are cooked, about 8 to 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.
Provided by:Allrecipes
Last updated:
14 Mar 2013
Reviews & comments
Altered ingredient amounts.
Inspired by madcook below, I used garlic, ginger powder, a few shakes of mixed herbs and tinned sweetcorn and soy sauce. Yum!
Posted:
15 Mar 2011
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2 users found this comment helpful
Easy
Yum! This was indeed very easy and very tasty!! Great for when you want something hot and delicious without too much effort. I tweaked it slightly!
Posted:
15 Mar 2011
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1 user(s) found this review helpful
Used different ingredients.
I added a small red chilli, some ginger, garlic and a good pinch of 5-spice when boiling. Also added some tinned sweetcorn.
Finished it off with some soy sauce and fresh coriander. Nice!!
Posted:
24 Feb 2009
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10 users found this comment helpful
Easy
I was nervous about how this would turn out, but I sholdn't have worried. It was so easy and quite filling, too. Let people add a little splash of soy sauce if they like - it looks better!
Posted:
09 Oct 2008
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2 user(s) found this review helpful
