Asian Chicken Noodle Soup

Asian Instant Pot Hainan Chicken Noodle Soup

Asian Chicken Noodle Soup

By Tiffy Cooks

5 from 4 votes

I came up with my Asian Chicken Noodle Soup recipe a couple of years ago, and I was blown away by how delicious and easy it is! My 30 Minutes Asian Chicken Noodle Soup is inspired by the Hainanese Chicken and Rice recipe with its delicious sauce and tender chicken. This recipe has been my ONLY go-to chicken soup recipe every winter, and I am now passing my secret comfort food over to you. You will never believe how easy it is to make this Asian Chicken Noodle Soup in an instant pot. The chicken stays moist and tender while the soup is packed with flavor. The best part of my Asian Chicken Noodle Soup is the Ginger-Scallion Oil that will get your craving for seconds!

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Prep Time:10

Cook Time:40

Total Time:50

Course: Main Course, Soup

Cuisine: Asian, Chinese

Diet: Low Fat, Low Lactose

Keyword: asian dinner, Asian Noodles, Asian Recipes for Dinner, Authentic asian recipes, chicken noodle, soup

Servings: People

Calories: 1066kcal

Equipment

Instant Pot

Ingredients

2.5 lb Chicken Asian Supermarket *, Organic Free-Range
4 Slices Ginger
6 stalks Green Onion
2 tbsp Salt
6-8 cups Water not passing the chicken breast *
6 servings Noodles Use Your Favorite, I like rice noodles

Scallion Ginger Oil

3 tbsp Ginger grated
4 cloves Garlic grated
¼ cup Sesame Oil

Instructions

Prepare the chicken by cutting off the head, feet, and butt. Scrub and exfoliate the chicken with salt inside and out. Rinse the chicken with water and pat dry.
Add the chicken, ginger, 1 tbsp of salt, and 3 green onion in the instant pot. Make sure the chicken breast is facing up before adding water. Pour enough water depending on your instant pot’s size to cover most of the chicken except the chicken breast.
Set to pressure cook for 25 minutes
In the meantime, prepare your favorite noodles. Rinse the noodles with cold water once cooked and set aside
In a bowl, grate in 3 tbsp of ginger, 4 cloves of grated garlic, 3 stalks of green onion chopped, and 1 tbsp of salt. Heat ¼ cup of Sesame Oil, and once the oil is hot, pour the oil into the bowl. Ensure removing the sesame oil before it turns dark as sesame oil burns quickly and may become bitter. Mix everything and set it aside.
Remove the chicken from the broth and let it cool down on the side. It is easier to cut chicken the chicken when it cools off for 10 minutes.
In a bowl, add in noodles, add in chicken and pour on the hot broth. Serve with scallion-ginger oil, and enjoy!

Video

Notes

*The essential ingredient for a delicious Asian Chicken Noodle soup is Chicken. I recommend going to your local Chinese Supermarket to get “Yellow Organic Chicken,” also known as “Free-Range “Walking” Chicken.” If you don’t live near an Asian Supermarket, you can get organic free-range chicken instead.

** Make sure to always place the chicken with its breast facing up and never having the water covering the breast. The most common mistake when making a whole chicken is dry chicken breast. Not soaking the chicken in the soup allows the breast to be “steamed,” which will prevent it from overcooking and becoming stringy. This one trick will guarantee tender, moist chicken every single time.

Nutrition

Calories: 1066kcalCarbohydrates: 167gProtein: 38gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 68mgSodium: 3102mgPotassium: 233mgFiber: 5gSugar: 0.4gVitamin A: 247IUVitamin C: 5mgCalcium: 32mgIron: 1mg