Chinese chicken and noodle soup

It reminds me of my childhood when my dad used to take us to this neighborhood chinese restaurant for sweet and sour pork and a thick and creamy chicken and corn soup. Of course this happened always after a methodical persuasion strategy by my sister and me. You see, my dad didn’t like Chinese food because as he said, the rice had no vermicelli (true Cypriot my dad!).

I really liked this dish and as person who almost never orders soup, I had to give it the respect it deserved and honor it with my own recipe. So this is my version of a Chinese noodle soup. In the photo I used vermicelli noodles but it is also delicious with egg noodles or ramen noodles. It is rich, with great umami flavor and so filling it can be served as a main course.

Chinese chicken and noodle soup

Galatia Pamboridis

Hearty, filling and delicious this soup can be served as a main course. I used vermicelli noodles but soba, ramen or egg noodles are great alternatives.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Main Courses, Soups

Servings 4

Ingredients

  

• 4 chicken thighs bone-in and skin on
• 1 onion halved
• 1 stick of celery sliced.
• 1 carrot sliced
• Water enough to cover the chicken

For the soup:

• 2 Tbsp olive oil
• 1 Tbsp ginger finely chopped
• 2 cloves of garlic finely chopped
• 1 chilli pepper finely chopped
• 1 onion thinly sliced
• 1 cup of cabbage chopped, in slices
• 1 cup corn (frozen is fine)
• 1 chicken stock cube
• 1 cup of vermicelli noodles
• 2 Tbsp soy sauce + extra for serving
• 2 Tbsp of oyster sauce
• Salt and pepper
• 1 bunch of spinach leaves only

Instructions

 

• Put the chicken in a saucepan with the onion, celery and carrot. Add enough water to cover all the ingredients. Boil for about 1 hour, until the chicken is fully cooked and easily separates from the bones. Drain and reserve the broth and chicken only.
• To prepare the soup, saute in a saucepan with the olive oil, ginger, garlic, chilli pepper and onion until softened and slightly browned.
• Add the chicken broth, cabbage, corn and chicken stock cube to the pot. Add the vermicelli noodles and boil for 5 minutes. Cut the chicken into strips (discard the bones and skin) and add to the pot along with the soy sauce, oyster sauce, salt and pepper. Bring to a simmer and add the spinach leaves. Serve immediately with additional soy sauce.

Collections Asian