Sneezing, coughing and runny noses, it's that time of year again! This Chinese Chicken Soup is a great alternative for the more traditional chicken soup. It is low in fat, rich in vitamin C and by adding more noodles it becomes a meal in a bowl.
- Chicken Stock - 1.5L/ 6 cups
- Chicken Breast - 450g/ 1 lb.
- Shiitake Mushrooms - 8, sliced
- Bean Sprouts - 100g/ 1 cup
- Baby Bok Choy - 2 bunches, sliced
- Spring Onions - 3, finely sliced
- Fresh Root Ginger - 1 tsp, finely chopped
- Garlic - 1 clove, finely chopped
- Fine Egg Noodles - 2 nests (approx. 130g - 4.5 oz)
- Rice Vinegar - 1 tbsp.
- Sugar - 2 tsp.
- Soya Sauce - 2 tbsp.
Cook the noodles as stated on the package and rinse with lots of cold water and drain. Set the noodles aside.
Pour the chicken stock into a large saucepan or stockpot and bring to boil. Add the chopped ginger, garlic, one tablespoon of rice vinegar, two teaspoons of sugar and the chicken breast.
Reduce the heat, cover and simmer for 15 to 20 minutes, until the chicken is tender. Remove the chicken from the soup, let it cool off for a few minutes, and cut into pieces.
Return the chicken pieces to the soup, add the noodles, baby bok choy, bean sprouts, shiitake mushrooms, 3/4 of the spring onions and the soya sauce. Simmer for just a few minutes, ladle into bowls and sprinkle some spring onions on top. If you like, you can sprinkle a bit more soya sauce on top to season.