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Chinese chicken noodle soup
Chinese chicken noodle soup
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Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Warm up with flavorful Chinese chicken noodle soup - the ultimate comfort food for chilly days!
Ingredients:
  • 2kg chicken bones or chicken carcass (see Notes)
  • 2 brown onions, unpeeled, coarsely chopped
  • 2 carrots, unpeeled, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 8 black peppercorns
  • 4 parsley stalks
  • 4 sprigs thyme
  • 2 dried bay leaves
  • 4 litres (16 cups) water
  • 42.00 gm light soy sauce
  • 21.00 gm dark soy sauce
  • 40.00 ml Shaoxing wine (see Notes)
  • 2 strips dried or fresh mandarin peel (see Notes)
  • 2 cinnamon quills
  • 2 whole star anise
  • 2 (about 500g) chicken breast fillets
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 250g fresh egg noodles
  • 2 carrots, peeled, cut into matchsticks
  • 150g snowpeas, thinly sliced lengthways
  • 4 green shallots, ends trimmed, thinly sliced lengthways
  • 1 tsp sesame oil
  • Coriander leaves, to serve
  • Mint leaves, to serve
Instructions:
  • In a large stock pot, combine chicken bones with onion, carrot, celery, and peppercorns to create flavorful chicken stock.
  • Wrap the parsley, thyme, and bay leaves in a small piece of muslin, secure with kitchen twine, and add to the pot. Pour in the water and bring to a boil over high heat.
  • Reduce the heat to very low and delicately skim off any scum that rises to the surface using a slotted spoon. Simmer steadily for 2 hours, remembering that the longer you simmer, the richer the flavor of the stock will be.
  • Once off the heat, allow the mixture to cool for 1 hour. Line a fine sieve with a large piece of muslin, placing it over a bowl. Gently strain the stock using a ladle, discarding any solids.
  • In a large saucepan, combine chicken stock, soy sauces, wine, mandarin peel, cinnamon, star anise, sugar, and chicken breasts. Simmer until chicken is fully cooked, about 20 minutes. Remove chicken with a slotted spoon and let it cool on a plate for 10 minutes.
  • Shred the chicken using 2 forks. Add the shredded chicken back to the pan with the noodles and cook until noodles are tender, about 2 minutes. Stir in the carrot, snowpeas, shallots, and sesame oil until well combined. Remove from heat and serve.
  • Divide the soup into bowls, garnish with fresh coriander and mint leaves, and serve promptly.

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