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    Fragrant Chicken and Bok Choy Noodle Soup

    clock-icon45 minutes
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    Pixicook editorial team

    A fragrant and comforting soup with chicken, bok choy, and rice stick noodles, served with fresh herbs and lime.

    Ingredients for Fragrant Chicken and Bok Choy Noodle Soup

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Low-Sodium Chicken Broth

    0 fl oz

    Substitute chevron-down

    Green Onions, white and green parts, plus extra green parts thinly sliced for serving

    bunch

    Substitute chevron-down

    Fresh Ginger, peeled and sliced

    0.25 inches

    Substitute chevron-down

    Asian Fish Sauce

    tablespoons

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Star Anise Pods

    each

    Substitute chevron-down

    Cloves

    each

    Substitute chevron-down

    Skinless Boneless Chicken Breasts

    0 lb

    Substitute chevron-down

    Thai Chiles, thinly sliced

    each

    Substitute chevron-down

    Fresh Bean Sprouts

    to taste

    Substitute chevron-down

    Basil Sprigs

    to taste

    Substitute chevron-down

    Cilantro Sprigs

    to taste

    Substitute chevron-down

    Lime Wedges

    to taste

    Substitute chevron-down

    Hoisin Sauce

    optional

    Substitute chevron-down

    Baby Bok Choy

    each

    Substitute chevron-down

    Dried Rice Stick Noodles (Maifun)

    0 oz

    Substitute chevron-down

    Coarse Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Pepper

    to taste

    Substitute chevron-down

    How to Make Fragrant Chicken and Bok Choy Noodle Soup

    1. Prepare the Broth

    Start by combining the chicken broth with 2 cups of water in a large pot. Cut the bunch of green onions in half and add them to the pot along with the sliced ginger, fish sauce, and sugar. Place the star anise and cloves in a tea ball and add it to the pot as well. Bring this mixture to a boil.

    2. Cook the Chicken

    Once the broth is boiling, add the chicken breasts and reduce the heat to a simmer. Allow the chicken to cook for about 10-15 minutes until it’s fully cooked through. Use tongs to transfer the chicken to a plate and set it aside.

    3. Simmer the Broth

    Continue to simmer the broth for another 15-30 minutes to deepen the flavors.

    4. Prepare Garnishes

    While the broth is simmering, prepare a serving platter with the sliced green onions, sliced chiles, bean sprouts, herb sprigs, and lime wedges. If you like, include a small bowl of hoisin sauce for drizzling.

    5. Slice Bok Choy and Chicken

    Next, slice the baby bok choy and the cooked chicken breasts.

    6. Soak the Noodles

    Soak the dried rice stick noodles in a large bowl of very hot water for about 3 minutes until they soften.

    7. Remove Aromatics

    Remove and discard the green onions and ginger from the broth using tongs. Season the broth with salt and pepper to taste.

    8. Cook Bok Choy and Noodles

    Add the sliced baby bok choy to the broth and bring it back to a boil. Drain the noodles and add them to the pot, cooking for an additional 2 minutes until they are tender.

    9. Serve the Soup

    To serve, divide the noodles, bok choy, and chicken among warmed deep bowls. Ladle the hot broth over the top. Serve the soup with the prepared platter of garnishes so everyone can customize their bowl.


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