Easy Meal Prep Soy Braised Chicken Noodle Soup
This yummy Soy Braised Chicken Noodle Soup is not only packed with veggies, but actually makes meal prepping easy! Slow braised chunks of tender shredded chicken, served in noodles soaking in that aromatic braising broth made with ginger, garlic, Sichuan peppercorn, and Golden Shallot Oil. Paired with a bite of freshly sauteed zucchini and carrots, it’s a light and incredibly balanced meal. We made two bowls today, but there’s plenty of chicken and broth for later!
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Veggie-Packed Shredded Chicken Noodle Soup
Since starting marathon training last year, so I’ve relearning how food fuels my body. Since then, my favorite recipes to cook are ones that feels really balanced with protein, fiber, and carbs that doesn’t weight me down, but still tastes like comfort food. This light, but savory bowl of Braised Chicken Noodle Soup is exactly that! I actually made this recipe a few weeks ago using bunch of random leftovers and it turned out so yummy, I had to recreate it last week again. Now, it’s become a weekly regular!
I’m making two bowls of noodles with these ingredients for lunch, but there will definitely be extra braised chicken and broth for dinner as well. All you have to do is cook another batch of noodles and veggies, and it’s another balanced meal!
Braised Chicken Noodle Ingredients
- 4 chicken leg quarters
- 2 stalks green onion
- 8 cloves garlic
- 3-4 slices ginger
- 2 tsp Sichuan peppercorn
- 4 cups chicken broth
- 2-4 cups water enough to cover the chicken
- 1/4 cup soy sauce
- 3-4 tbsp Chinese cooking wine
- 1/2 tsp white pepper
- 1.5 tsp Golden Shallot Oil
- 2 packs noodles
- hot noodle water
- Green onions chopped, for garnish
Garlic Zucchini
- 1 zucchini julienned
- 1/2 tbsp sesame oil
- 1 tsp minced garlic
- 1/2 tsp shrimp paste
- 1 tsp white pepper
Savory Carrots
- 1 carrot julienned
- 1/2 tbsp sesame oil
- salt to taste
Easy Meal Prep Soy Shallot Chicken
This braised soy shallot chicken with that yummy braising liquid actually is the key to a speedy meal in a pinch! This braised chicken is ready in 30 minutes, infused with that fragrant broth of ginger, scallion, garlic, soy sauce, Sichuan peppercorn, and kai dong’s Golden Shallot Oil. This soy shallot braise not only packs flavor into our chicken thighs, but doubles as our noodle soup broth.
To store your extra broth and shredded chicken for later, put them together in the same air-tight container so the chicken remains juicy. They should be able to last in the fridge for 3-4 days, or in the freezer for a month. You can easily reheat this in the microwave. Then, just cook your noodles and veggies separately, then combine for another yummy bowl of noodles.
Vegetable Toppings
If you’ve been here for a while, you know that recently I’ve been obsessed with sneaking fiber into my meals to keep things balanced. To add a ton of extra fiber into this bowl, we’re adding 2 different veggie toppings: garlic zucchini, and a simple savory carrot. We are cooking the vegetable separately by stir-frying them. It keeps them crunchy so the noodle soup has a little texture contrast compared to the tender braised chicken.
You don’t have to use zucchini or carrots, you can also switch things up with your favorite vegetables, or use my favorite meal prepped dishes like Korean Spinach Salad or Savory Beansprouts.
How To Make Braised Chicken Noodle Soup
- In a pot, add in chicken leg quarters, sliced ginger, green onion stalks, garlic cloves, and Sichuan peppercorns.
- Then, pour in chicken broth, soy sauce, Chinese cooking wine, white pepper, and Golden Shallot Oil. Bring to a boil, and let it simmer for 30 minutes with the lid on.
- While the chicken is simmering, in a pan on medium high, add sliced zucchini, sesame oil, minced garlic, shrimp paste, and white pepper. Saute for 1-2 minutes until zucchini is cooked. Set Aside.
- In the pan, add sliced carrots, sesame oil, and salt. Saute for 3-5 minutes, or until desired softness. Set Aside.
- After 30 minutes, remove chicken leg quarters and shred the chicken.
- Strain the aromatics out of the remaining braising broth.
- Prepare the noodles according to package instructions.
- In a bowl, add in equal amounts of chicken braising broth and hot noodle water. Then, add in cooked noodles.
- Top with garlic zucchini, carrots, and shredded chicken. Garnish with chopped green onions and serve.
More Healthy Meal Prep Options to Make Cooking Easy
Asian Soy Braised Chicken Noodle Soup
By Tiffy Cooks
Ingredients
- 4 chicken leg quarters
- 2 stalks green onion
- 8 cloves garlic
- 3-4 slices ginger
- 2 tsp Sichuan peppercorn
- 4 cups chicken broth
- 2-4 cups water enough to cover the chicken
- 1/4 cup soy sauce
- 3-4 tbsp Chinese cooking wine
- 1/2 tsp white pepper
- 1.5 tsp Golden Shallot Oil
- 2 packs noodles
- hot noodle water
- Green onions chopped, for garnish
Garlic Zucchini
- 1 zucchini julienned
- 1/2 tbsp sesame oil
- 1 tsp minced garlic
- 1/2 tsp shrimp paste
- 1 tsp white pepper
Savory Carrots
- 1 carrot julienned
- 1/2 tbsp sesame oil
- salt to taste
Instructions
- In a pot, add in chicken leg quarters, sliced ginger, green onion stalks, garlic cloves.
- Then, pour in chicken broth, soy sauce, Chinese cooking wine, white pepper, and Golden Shallot Oil. Bring to a boil, and let it simmer for 30 minutes with the lid on.
- In a pan on medium high, add sliced zucchini, sesame oil, minced garlic, shrimp paste, and white pepper. Saute for 1-2 minutes until zucchini is cooked. Set Aside.
- In the pan, add sliced carrots, sesame oil, and salt. Saute for 3-5 minutes, or until desired softness. Set Aside.
- After 30 minutes, remove chicken leg quarters and shred the chicken.
- Strain the aromatics out of the remaining braising broth.
- Prepare the noodles according to package instructions.
- In a bowl, add in equal amounts of chicken braising broth and hot noodle water. Then, add in cooked noodles.
- Top with garlic zucchini, carrots, and shredded chicken. Garnish with chopped green onions and serve.
