This easy Chinese chicken noodle soup is a quick and nutritious meal that’s perfect for using up leftover roast chicken. With its warm, comforting broth and the crisp freshness of cabbage, it’s simple to make with common ingredients. Enjoy a delightful blend of flavors, topped with vibrant spring onions and a hint of heat!
Ingredients Needed
- 1 tbsp (1 tbsp) honey
- 3 tbsp (3 tbsp) dark soy sauce
- 1 red chilli, sliced
- 1 l (4 cups) chicken stock (ideally from pot roast)
- 80 g (3 oz) leftover roast chicken (optional)
- 20 g (0.7 oz) pickled pink ginger or normal ginger, peeled and finely sliced
- ½ (½) Chinese cabbage, shredded
- 300 g (10.5 oz) straight-to-wok thick noodles (pouch)
- 4 (4) spring onions, sliced
How To Make Chinese Chicken Noodle Soup
- Caramelize Honey: Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel.
- Add Soy and Stock: Splash in the soy sauce, and bubble, then add half the sliced chilli and the chicken stock. Simmer for 5 minutes.
- Incorporate Chicken and Ginger: Add the chicken (if using) and ginger, then simmer for another 5 minutes.
- Add Cabbage and Noodles: Stir in the cabbage and noodles, cooking until just wilted and the noodles are heated through.
- Serve: Ladle into bowls and sprinkle over the remaining chilli and spring onions.
Recipe Tips
- Adjust the Spice: If you prefer less heat, reduce the amount of red chilli. You can always add more later for a kick.
- Simmer Gently: Don’t boil the soup too vigorously; a gentle simmer helps to develop the flavors without making the chicken tough.
- Customize Your Protein: Feel free to swap out the roast chicken for shredded rotisserie chicken or even tofu for a vegetarian version.
- Prep Ahead: Chop the vegetables and slice the ginger in advance. This will save time when you’re ready to cook!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Chinese chicken noodle soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Pour the soup into a saucepan and heat over medium heat. Stir occasionally until it’s hot, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 130
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 20mg
- Sodium: 880mg
- Potassium: 370mg
- Total Carbohydrate: 17g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 10g
Try More Easy Soups:
- Cherry Tomato Soup Recipe Uk
- Garlic Soup Recipe Uk
- Easy Summer Vegetable Soup
- Salmon And Shrimp Chowder
Chinese Chicken Noodle Soup Recipe UK
Description
This easy Chinese chicken noodle soup is a quick and nutritious meal that’s perfect for using up leftover roast chicken. With its warm, comforting broth and the crisp freshness of cabbage, it’s simple to make with common ingredients. Enjoy a delightful blend of flavors, topped with vibrant spring onions and a hint of heat!
Ingredients
Instructions
- Caramelize Honey: Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel.
- Add Soy and Stock: Splash in the soy sauce, and bubble, then add half the sliced chilli and the chicken stock. Simmer for 5 minutes.
- Incorporate Chicken and Ginger: Add the chicken (if using) and ginger, then simmer for another 5 minutes.
- Add Cabbage and Noodles: Stir in the cabbage and noodles, cooking until just wilted and the noodles are heated through.
- Serve: Ladle into bowls and sprinkle over the remaining chilli and spring onions.
Notes
- Adjust the Spice: If you prefer less heat, reduce the amount of red chilli. You can always add more later for a kick.
- Simmer Gently: Don’t boil the soup too vigorously; a gentle simmer helps to develop the flavors without making the chicken tough.
- Customize Your Protein: Feel free to swap out the roast chicken for shredded rotisserie chicken or even tofu for a vegetarian version.
- Prep Ahead: Chop the vegetables and slice the ginger in advance. This will save time when you’re ready to cook!
Chinese Chicken Noodle Soup Recipe UK