Soupy Noodles
I’m a fan of versatile soup recipes that I can adapt to fit what’s in my fridge or growing in our garden. Especially recipes that my family loves so much they don’t complain if I make a big pot for leftovers!
So when my sister-in-law Marlys posted a picture of this Chinese chicken vegetable soup one night, I knew I needed the details. Not only is she an excellent cook, but Marlys and I agree that recipes are “more what you’d call guidelines.”
Dubbed “soupy noodles” by Marlys’ children, this soup has quickly become a favorite in our household. And it’s perfect for using up all variety of vegetables!
It is also the splashiest soup we have ever eaten. But it’s worth it. (Marlys suggests chopsticks to lessen the drip factor–and a napkin around the neck as necessary!)
Chinese Chicken & Vegetable Soup
Equipment
- large pot (at least 7 quart)
Ingredients
Poach
- 1 whole chicken
- garlic
- ginger root
- hot pepper sliced
- apple cider vinegar
- salt
- water
Sauté
- coconut oil
- onions sliced
- garlic
- ginger root
- carrots sliced
- zucchini or summer squash sliced
- greens, Napa cabbage, or Bok choy
Season
- 2 Tbsp fish sauce
- 1/4 c Shaoxing cooking wine (don't skip this!)
- 1/4 c soy sauce
- lime juice
- salt
- cilantro or Thai basil
Serve
- rice noodles (optional)
Instructions
Poach
- Place whole chicken in a large pot and fill with water until covered
- Add garlic, ginger root, a sliced hot pepper, apple cider vinegar, and salt.
- Cover and bring to a boil.
- Reduce heat to a gentle simmer. Skim off any froth that comes to the surface.
- Continue to cook over medium heat until chicken is fully cooked and will be easy to debone.
- Remove chicken from broth and set aside to cool.
- Strain broth through a sieve to catch any small bones.
- Debone chicken once it's cooled.
Sauté
- In the now-empty large pot, sauté carrots and onions in coconut oil, along with additional garlic and ginger.
- Add chicken broth back to the pot and simmer until carrots are tender.
- Add sliced zucchini, greens, or whatever vegetables you have to add.
Season
- Season with soy sauce, fish sauce, and Shaoxing cooking wine (don't skip this!).
- Add cooked chicken, as desired.
- Once the zucchini and other vegetables are tender, add fresh herbs like cilantro or Thai basil.
Serve
- Serve the soup over rice noodles. (Or skip the noodles for a lower carb meal!)
Notes
- For tips on how to perfectly poach a chicken, check out this post from Mariska at My Chef’s Apron.
- We often use this method of making meat stock from Rachel at Feast and Farm.