2 Chinese Chicken Noodle Soup Recipes 鸡汤面

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Chinese chicken noodle soup is quite different from the Western or classic chicken noodle soup. Check out these 2 Chinese recipes. 

The classic chicken noodle soup is almost always made with chopped onion, celery, carrot, and thyme. The vegetable trio is cooked down before a meat stock is added. The noodles used look more like pasta to me. They are either short and flat or short and curly. Some even look more like macaroni.

Is macaroni considered noodle? 

The noodles are added directly into the pot of soup and cooked down vegetables. Cream or cheese may be added before serving. A hearty meal indeed.

But to a Chinese, this is not a noodle soup. 

Homemade chicken noodle soup, with breadHomemade chicken noodle soup, with bread. This is a cropped image created from File:Whole Chicken Noodle Soup (163937285).jpg.

Chinese chicken noodle soup looks more like this: 

The noodles

The noodles are usually the long thin type. They can be made of wheat or rice. They can be fresh or dried. 

If using fresh noodles, blanch them quickly for 2 minutes. Blanching softens the noodles, and wash away excess oil, starch and dirt.

If using dried noodles, boil in water until they are el dente. They don't take as long as pasta. To keep the noodles springy, dunk them quickly in cold water after draining to stop the cooking.

The soup 

The soup is a clear and light broth. It is usually cooked separately from the noodles. The chicken may be used to make the soup. If yes, the chicken will mostly likely be shredded before adding to the serving bowl.

If whole pieces are served, it is usually prepared separately from the soup. 

Vegetable used are usually the green leafy types that cook very quickly. Celery, garlic and onion are seldom used. Carrot will be thinly sliced, never cubed. 

All the ingredients are likely to be prepared separately and only added together before serving. 

Recipe 1: Chinese Chicken Noodle Soup From Scratch

The chicken in this recipe was used to make the chicken stock before the meat was removed from the bones and served with the noodles.

Ingredients

  • Half a chicken
  • 5 slices of fresh ginger
  • 3-5 fresh shiitake mushrooms
  • 1 small bunch of shimenji mushrooms
  • 2 stalks bok choy or a bunch of amarantha leaves
  • 1 portion of dried wheat noodles 
  • Water

Instructions

  1. Place the chicken into a deep pot and add sufficient water to cover it
  2. Bring the water to a boil
  3. Add the ginger and mushrooms
  4. Lower to medium heat and allow to simmer for 45 minutes
  5. The chicken should be cooked. Remove to cool. When the chicken is cool enough to touch, remove the meat in chunks. 
  6. Place the mushrooms aside for use later
  7. Strain the soup for use. Keep it hot if possible. 
  8. Bring another pot of water to a boil and cook the leafy vegetables for a few minutes. Don't over-cook. Remove and drain while they are still green. 
  9. Add the noodles to the boiling water and cook for a few minutes. You can test the springiness of the noodles by cutting off a bit to try. 
  10. Place the cooked noodles in a serving bowl, add the shredded chicken, vegetables and mushrooms. Pour the hot soup over the ingredients
  11. Drizzle with some toasted sesame seed oil and serve

Recipe 2. Instant Chicken Noodle Soup

Image source: https://www.flickr.com/photos/mayoi/4849070174/

This recipe is great for some leftovers roast chicken. It is easy to buy ready-roast or steam chicken in Singapore. In fact, our local supermarket sell whole roast chicken in the deli section. 

I like to buy one together with some fresh salad leaves mix for dinner. I also like to use it to "pimp" up a basic instant noodle soup. 

Cook your instant noodles according to the instructions on the packet. Although I prefer to cook the noodles separately because I don't want to use the noodle water as soup. 

Before you serve, add the roast chicken.

Ingredients

  • 150g instant noodles and soup pack
  • 3 fresh Chinese mushrooms
  • 1 stalk of spring onion
  • Leftover roast chicken
  • Dash of pepper
  • Water (amount as indicated on the instant noodle packet)

Directions

  1. Bring a pot of water to a boil and cook the noodles
  2. Drain the noodles and place in serving bowl. Add the leftover chicken 
  3. Throw away the water
  4. Bring a fresh pot of water to a boil (amount as indicated on the instant noodle packet)
  5. Add the mushrooms, spring onion and cook till done
  6. Add the soup pack. Stir to mix well
  7. Bring to a boil
  8. Pour onto the noodles and chicken in the bowl
  9. Garnish with chopped spring onion and sesame seed oil before serving

Happy Souping, Phoebe