Chinese Chicken Noodle Soup

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Ingredients:
10
Serves:
4
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ingredients

  • 1 package Top Ramen noodles (chicken, oriental or pork flavor)
  • 2 cans Swanson chicken broth
  • 12 cup frozen peas
  • 12 can water chestnut
  • 1 egg, beaten with fork
  • 1 1/2 cup turkey (leftover) or 1/2 cup pork (leftover)
  • 12 1/2 cup napa cabbage or 1/2 cup celery, chopped
  • 2 tablespoons carrots, sliced diagonally in small pieces
  • 1 teaspoon sesame oil (can be omitted, but gives distinctive taste)
  • 2 -3 tablespoons scallions, chopped, added at the last minute
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directions

  • This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
  • Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
  • After stock boils, add the packet of seasoning supplied with Top Ramen.
  • While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
  • The egg will cook into threads.
  • Just before serving, add the noodles and the peas, then the sesame oil and scallions.
  • Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
  • You can always add another can of chicken broth if soup is too thick or you like more broth.
  • You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
  • If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
  • Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.

Questions & Replies

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Reviews

  1. We loved this soup. I used celery instead of bok choy or napa cabbage because it was what I already had in my fridge. I love the flavor that the sesame oil adds, so I wouldn't omit it. Thanks for the great recipe. We've made it half a dozen times since I found this recipe.
     
  2. I prepared this soup as written, except following the suggestion of adding garlic and even some hot pepper flakes. It was a success. To completely satisfy my hardworking and always hungry hubby, I served Recipe #124561 on the side. It was a great, simple meal.
     
  3. First off I am picky when it comes to Chinese style food...but I thought this soup was great. I used celery and shreaded pork. I did end up thinning down the soup a little bit (I think I may haved added a little more meat so I'm sure that's part of the reason), and actually I think I would thin it even more next time. I was a little leary about using Raman noodles ...but I don't think I would have even known there was Raman in it if I hadn't been the one preparing it! Also I normally don't like water chestnuts too much, but they were a really great addition - probably my favorite part of the soup! I did chop mine so they weren't so chunky. I would throw in the whole can next time! Sesame oil a must. Thanks!
     
  4. Great recipe - I'm not a huge soup fan, but I was very impressed!
     
  5. This by far is the best chicken noodle soup I've ever eaten!! Great recipe for a cool night too!!
     
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Tweaks

  1. We loved this soup. I used celery instead of bok choy or napa cabbage because it was what I already had in my fridge. I love the flavor that the sesame oil adds, so I wouldn't omit it. Thanks for the great recipe. We've made it half a dozen times since I found this recipe.
     

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