Poached Chicken Asian Soup
Servings: 4
Calories: 402kcal
This beautiful Poached Chicken Asian Soup recipe sees tender chicken cooked in a flavoursome broth along with mushrooms, bok choy and noodles. It's easy, comforting and satisfying and, even better, this soup is made in one pot and can be on the table in just 20 minutes.
Ingredients
- 2 litres chicken stock
- 2 tbsp tamari or all-purpose soy sauce
- 2 garlic cloves, whole
- 270 g sliced mushrooms
- 200 g egg noodles
- 1 bunch bok choy, halved lengthways
- 2 boneless, skinless chicken breasts, poached and shredded
- 1 tbsp sesame oil
- Crispy fried shallots, to serve (optional)
- Chilli oil or chilli sauce, to serve (optional)
- Black and white sesame seeds, to serve (optional)
Instructions
- Start the broth – Add the chicken stock, tamari (or all-purpose soy sauce) and garlic cloves to a large pot over high heat and bring to the boil.
- Add the mushrooms – Add the mushrooms, reduce the heat to medium and simmer for 2 minutes.
- Add the noodles and bok choy – Add the egg noodles and bok choy and cook for a further 2 minutes. Remove the garlic cloves before serving.
- Serve – Serve the soup topped with poached chicken, a drizzle of sesame oil, crispy fried shallots, chilli oil or sauce and sesame seeds (if using).
Notes
MAKE AHEAD
Refrigerate for up to 3 days, or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.LEFTOVERS
Refrigerate for up to 3 days, or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.Nutrition Facts
Poached Chicken Asian Soup
Amount per Serving
Calories
402
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
4
g
Cholesterol
78
mg
26
%
Sodium
909
mg
40
%
Potassium
1006
mg
29
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
33
g
66
%
Vitamin A
59
IU
1
%
Vitamin C
3
mg
4
%
Calcium
48
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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