Chinese chicken and noodle soup
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.
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.