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.
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 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.
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
Place the chicken into a deep pot and add sufficient water to cover it
Bring the water to a boil
Add the ginger and mushrooms
Lower to medium heat and allow to simmer for 45 minutes
The chicken should be cooked. Remove to cool. When the chicken is cool enough to touch, remove the meat in chunks.
Place the mushrooms aside for use later
Strain the soup for use. Keep it hot if possible.
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.
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.
Place the cooked noodles in a serving bowl, add the shredded chicken, vegetables and mushrooms. Pour the hot soup over the ingredients
Drizzle with some toasted sesame seed oil and serve
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