Asian Chicken Noodle Soup is a rich and hearty main dish, typical of Asian cuisine. It's a true comfort food, ideal for a special lunch or family dinner, to warm up during the coldest days of the year.
Preparing it is very simple: simply sauté the herbs in a pan with a drizzle of oil, add the chicken strips and vegetables—in this case, snow peas and mushrooms—and cook for about 20 minutes. Then, add the noodles and let them rehydrate for 5-6 minutes, seasoning everything with a little chopped parsley.
The result will be a fragrant and inviting soup, to be enjoyed first with classic wooden chopsticks and then sipped directly from the bowl, in true Oriental style: it will win over adults and children alike.
Asian Noodle Soup Variations
The recipe is very versatile and, if you like, you can customize it with whatever you have on hand at home: you can replace the chicken with beef or shrimp, for example, and use other vegetables depending on the season: pumpkin and broccoli florets in winter, zucchini and peas in spring and summer.
If you don't like the spicy kick of ginger, you can omit it or replace it with your favorite spices or a splash of soy sauce. You can also garnish with a few slices of spring onion and a spoonful of chopped peanuts for a nice crunch.
Ingredients
How to Make Asian Chicken Noodles Soup
Peel the carrots and cut one into slices and the other into cubes.
Peel the carrots and cut one into slices and the other into cubes.
Clean the mushrooms thoroughly: remove any remaining soil with a small knife, detach the stem, remove the outer layer of the skin, grasping it from the lower edge of the cap towards the centre, and pat them dry with a sheet of kitchen paper; then proceed to slice them finely.
Clean the mushrooms thoroughly: remove any remaining soil with a small knife, detach the stem, remove the outer layer of the skin, grasping it from the lower edge of the cap towards the centre, and pat them dry with a sheet of kitchen paper; then proceed to slice them finely.
Cut the snow peas into small pieces about 1 centimeter wide.
Cut the snow peas into small pieces about 1 centimeter wide.
Peel the potatoes, rinse them under running water, dry them with a clean cloth and cut them into cubes.
Peel the potatoes, rinse them under running water, dry them with a clean cloth and cut them into cubes.
Cut the white, tender part of the leek into slices, then cut the celery leaves.
Cut the white, tender part of the leek into slices, then cut the celery leaves.
Also slice the chicken into strips.
Also slice the chicken into strips.
Pour the extra virgin olive oil into a tall-sided pan.
Pour the extra virgin olive oil into a tall-sided pan.
Combine the carrots, leek and celery, and let the vegetables wilt over low heat for a few minutes.
Combine the carrots, leek and celery, and let the vegetables wilt over low heat for a few minutes.
Add the chicken and brown it for about 5 minutes, stirring continuously.
Add the chicken and brown it for about 5 minutes, stirring continuously.
When the surface of the chicken strips turns white, you can pour in the water.
When the surface of the chicken strips turns white, you can pour in the water.
Then add the potatoes, snow peas and mushrooms.
Then add the potatoes, snow peas and mushrooms.
When all the ingredients are in the pot, mix and cook for about 20 minutes on medium-low heat, covering with a lid.
When all the ingredients are in the pot, mix and cook for about 20 minutes on medium-low heat, covering with a lid.
Once the necessary time has passed, grate a small piece of fresh ginger, taste and season with salt and pepper.
Once the necessary time has passed, grate a small piece of fresh ginger, taste and season with salt and pepper.
Dip the noodles directly into the resulting broth and turn off the flame.
Dip the noodles directly into the resulting broth and turn off the flame.
Cover with the lid and let the noodles soften for about 6 minutes or for the time indicated on the package.
Cover with the lid and let the noodles soften for about 6 minutes or for the time indicated on the package.
Once the necessary time has passed, separate the noodles with a fork, then divide into serving plates or bowls and garnish with a handful of chopped fresh parsley.
Once the necessary time has passed, separate the noodles with a fork, then divide into serving plates or bowls and garnish with a handful of chopped fresh parsley.
Enjoy while hot and steaming!
Enjoy while hot and steaming!
FAQs
What types of noodles should I use?
For this recipe, you can use any noodles you like. Egg noodles, both fresh and dried, are excellent, as are buckwheat soba, a typical Japanese dish; wheat udon, which is thicker and more consistent; and somen, thin wheat noodles, often enjoyed cold with a variety of sauces.
Can I switch the mushrooms?
If you prefer, you can replace the button mushrooms with shiitake mushrooms, easily found dried in ethnic or organic food stores. Before using them, we recommend soaking them in cold water for about 15 minutes: this can be strained and used to flavor the soup.
Storage Instructions
Noodle soup can be stored in the refrigerator, tightly closed in an airtight container, for up to 1-2 days.
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