Asian Soy Braised Chicken Noodle Soup
By Tiffy Cooks
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!
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.
Notes
I made two bowls of noodles here, but you will definitely have extra chicken and broth for another round of yummy noodles.
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.
Nutrition
Calories: 792kcalCarbohydrates: 23gProtein: 53gFat: 52gSaturated Fat: 13gPolyunsaturated Fat: 12gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 263mgSodium: 3674mgPotassium: 1170mgFiber: 4gSugar: 7gVitamin A: 4764IUVitamin C: 26mgCalcium: 142mgIron: 4mg
