Chinese Chicken & Vegetable Soup
aka "Soupy Noodles"
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
Don't skip the Shaoxing cooking wine! Order from Amazon if you can't find it locally.