Chinese Egg Noodle Soup Recipes

CHINESE EGG NOODLE SOUP

Steps:

• In a 3- to 4-quart saucepan, bring elixir to a bare simmer. Add chicken and poach until cooked through, about 20 minutes.
• Meanwhile bring water to a boil in a pasta pot. Salt generously and cook egg noodles until al dente, about 5 to 7 minutes. Divide noodles among 4 soup bowls.
• Remove chicken from elixir and set aside to cool slightly. Cook broccoli in elixir until crisp-tender, about 3-4 minutes, and divide evenly among bowls.
• Slice chicken and divide among bowls. Ladle elixir into bowls and top with a poached egg and Sriracha, if desired.

CHINESE EGG NOODLE SOUP

Steps:

• Bring broth to a simmer in a 3- to 4-quart saucepan. Add chicken; simmer gently until cooked through, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Salt generously, add egg noodles, and cook until al dente, 5 to 7 minutes. Drain and divide noodles among 4 soup bowls.
• Remove chicken from broth and set aside to cool slightly. Bring broth to a boil, add broccoli, and cook until crisp-tender, 3 to 4 minutes. Using a skimmer or slotted spoon, lift out broccoli and divide among soup bowls.
• Slice chicken and divide among bowls. Ladle broth into bowls, and top each serving with a poached egg and some hot sauce, if desired.

CHICKEN NOODLE SOUP WITH EGG NOODLES

Steps:

• Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
• Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
• Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

CHINESE EGG DROP SOUP WITH NOODLES

Steps:

• Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.