Simple chicken noodle soup, a warming bowl of chicken broth with an Asian twist.
Simple chicken noodle soup is something I make all the time, particularly one with an Asian twist. My youngest daughter loves this soup, it’s her favourite, even better with a whole pak choi thrown in for good measure.
The key to the success of this simple chicken noodle soup is the Asian broth base. A good broth is very straightforward to cook, but it does need time to bubble away.
Put simply the longer you cook your Asian broth base, the more flavour you will impart into it.
All this makes for a really good bowl of this simple chicken noodle soup!
How to make a good Asian broth?
The secret to this simple chicken noodle soup is a good broth base and that takes time. I love making stocks and sauces and a really good homemade stock does make all the difference to a dish.
This particular chicken stock or broth is simplicity itself. Although you have to let it simmer away for a few hours, the preparation time is minimal.
No fancy knife skills required, just cut everything up and throw everything in the pot. Alongside the chicken legs, I add a good selection of vegetables and aromatics:
- black pepper
When ready to start cooking, place everything for the stock into a large pan and simmer away gently for 2-3 hours.
Top tip: To get the maximum flavour into your stock, and if time allows, leave the stockpot to sit overnight, the stock will taste all the better for it!
Then next day simply strain the broth through a fine sieve into a bowl. Discard the chicken legs and vegetables as they have done their job and imparted all their flavour into the broth.
Now heat it up the stock while you prepare the rest of the dish.
Once the broth is made it is really just a case of assembling the dish. The piping hot stock will heat the noodles and chicken, and lightly cook the vegetables.
Top tip: One thing I don’t do is cook the noodles in the broth! Not only does this tend to overcook the noodles, but it also make the broth cloudy.
Playing with flavours:
I have been know to play around with this stock quite a bit, depending on my mood. However, what you have here is the dish my daughter loves, the one I use as a base to start.
This Asian broth uses black peppercorns. However, if I want a bit more spice then I add in a few Sichuan peppercorns which have a lemony, peppery flavour. Also star anise which imparts an aniseed flavour to the finish broth.
Oils and sauces:
I also like it with a spot of sesame oil, but this flavour is not to everyone’s taste. Sesame oil has a lovely smoky flavour that really adds to the dish.
If you wanted to increase the chilli heat, then you could also add some chilli oil to the broth just before serving.
I like to add light soy sauce to the broth as this add a saltiness to balance the other flavours. However, you could add a touch of dark soy sauce if you wished.
This Asian broth is made with leftover roast chicken which is added to the soup just as you are serving.
However, you could also add slices of Chinese Charsui Pork or Pork Belly.
For a seafood twist, swap the roast chicken for some prawns.
I’ve kept things simple, adding pak choy and beansprouts to the soup. However, you could also add a combination of any of vegetables, here are some suggestions:
- water chestnuts
- bamboo shoots
- spring onions
- green beans
- thin slices of carrot
Can you freeze chicken noodle soup?
Finally I would not recommend freezing the whole chicken noodle soup. The noodle and pak choy are better added fresh to the soup when you are just about to serve.
However, I do always make extra portions of the broth when I’m making stock. The broth can be stored in the freezer for 3-6 months – ready when you need a quick meal in minutes.
Simply remove the Asian broth from the freezer and add the chicken, pak choy, beansprouts and noodles just as you are ready to serve the simple chicken noodle soup.
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Additional recipe suggestions:
If you like this simple chicken noodle soup recipe then try some of our other simple recipes:
- Thai Beetroot Soup
- Garlic Broth
- Traditional French Onion Soup
- Tomato & Basil Soup
- Courgette & Pepper Soup
- Spicy Bean & Vegetable Soup
For some great hints and tips on how to make a great bowl of soup, have a read of our 20 Simple Soup Recipes post. This features some delicious soup recipes for you to try!
Simple Chicken Noodle Soup
- 4 chicken legs
- 1 leek (sliced)
- 2 large carrots (sliced)
- 2 sticks celery (sliced)
- 4-6 cloves garlic (crushed)
- 1 large onion (diced)
- 5 cm root ginger (cut into discs)
- 2 red finger chillies (left whole with skin pierced)
- 1 large bunch parsley
- 2 ltrs homemade or good quality chicken stock
- 6 whole black peppercorns
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine (optional)
- 1/2 tsp sesame oil (optional)
- 250 g dried egg noodles (cooked as per packet instruction)
- 200 g shredded cooked chicken
- 4 pak choi (cut in half lengthways)
- 4 spring onions (sliced)
- 4 handfuls beansprouts
- To make the broth for the soup, place the chicken legs in a large stock pan and cover with cold water. Bring the water to the boil and then turn down to a gentle simmer. Simmer the chicken in this water for 15-20 minutes, skimming off any scum that rises to the surface with a large spoon.
- Add the remaining stock ingredients to the pan, with the exception of the soy sauce! Bring the stock to the boil and again turn down to a gentle simmer. Cover the pan with a lid and simmer away gently for 2-3 hours.
- At the end of the cooking time strain the stock and discard the chicken and vegetables. You should be left with a clear liquid which you can now season to taste with a little soy sauce, and the optional Shaoxing rice wine and sesame oil if you are using them.
- When ready to eat, place the cooked noodles, pak choi, shredded chicken, beansprouts and spring onion in a large bowl. Gently pour over the hot chicken broth. The heat from the broth will heat the noodles and gently cook the vegetables. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook