Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

24

"This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg ... my favorite rainy-day meal!"

Ingredients

30 m {{adjustedServings}} servings 356 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
  2. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.
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Reviews

24
  1. 38 Ratings

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I used this as an inspiration and added what I had available...some fresh snow peas, some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was...

This tasted great! It doesn't make too much though so I added more chicken broth.

it's suitable for an Asian like me! Yummy!