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Old Man Winter has arrived, so it’s time to start thinking about creating some hearty, body warming meals. I have always loved soup, especially soup with noodles. It just seems to scream out “Eat me, it’s cold outside, I will keep you warm!” This past weekend I decided to combine my love of soup, my love of Chinese food and my need to to warm up in these freezing cold temperatures into this Chinese Chicken Noodle Soup……
This is a sponsored conversation written by me on behalf of Marzetti Reames Frozen Egg Noodles. The opinions and text are all mine.
I love using Chinese five-spice on my chicken when I make Asian Chicken Salad, so it found a home in this soup as well. 😉
My dog Arlo spent the past 4 days in the animal hospital, {acute diabetic crisis} so this soup needed to be super simple to make. I did not saute a thing, it just all went into the pot, including the frozen Reames® Homesyle Egg Noodles…..
No need to boil the noodles separately, they cook right in the soup and retain their homemade taste.
How to make Chinese Chicken Noodle Soup:
In a large Dutch oven or pot, heat the broth, shallots, ginger, and five-spice over medium-high heat. Bring to a boil…..
Add the frozen Reames® Homestyle Egg Noodles. Bring back up to a boil…..
Reduce heat and simmer for 15 minutes. While the soup is simmering, combine the lime juice, soy sauce, and sugar. Stir until sugar is dissolved.
Add the mixture and shredded chicken to the soup. Continue to simmer until the chicken is heated through and the noodles are cooked…..
Place the lime wedges, basil, green onions, and jalapenos on a serving plate. Serve soup adding the basil, green onions, lime wedges, and jalapenos as garnish…..
Do you know how to cut fresh basil into long ribbons? It’s technically called “Chiffonade” and it’s really simple to do…..
Stack the basil, tightly roll the leaves together, then slice perpendicular to the roll {vertically}, and voilà. I created three different stacks of basil to make cutting easier.
more delicious soup recipes:
Instant Pot Chicken Pot Pie Soup
It has been a scary week, and Arlo and I will be embarking on a new life that includes insulin injections and a special canine diet. But he’s my little buddy, and we do what we need to for family. 🙂
Enjoy!!
Chinese Chicken Noodle Soup
Ingredients
- 8 cups chicken stock
- 3 shallots thinly sliced
- 2 1/2 Tablespoons fresh ginger minced
- 1 1/2 teaspoons Chinese five-spice powder
- 8 ounces Reames® Homestyle Egg Noodles
- 3 Tablespoons lime juice
- 8 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 1 pound cooked chicken breasts shredded
- 1 lime cut into wedges
- 1 jalapeno cut into thin slices
- 1 cup thinly sliced, fresh basil
- 3 green onions thinly sliced
Instructions
- In a large Dutch oven or pot, heat the stock, shallots, ginger, and five-spice over medium-high heat. Bring to a boil.
- Add the frozen Reames® Homestyle Egg Noodles. Bring back up to a boil.
- Reduce heat and simmer for 15 minutes.
- In a small bowl, combine lime juice, soy sauce, and sugar. Stir until sugar is dissolved.
- Add the mixture and shredded chicken to the soup. Continue to simmer until the chicken is heated through and the noodles are cooked.
- Place the lime wedges, basil, green onions, and jalapenos on a serving plate.
- Serve soup adding the basil, green onions, lime wedges, and jalapenos as garnish.
Notes
- Substitute 3 cups of dry wide egg noodles if you prefer.
Nutrition
This is a sponsored conversation written by me on behalf of Marzetti Reames Frozen Egg Noodles. The opinions and text are all mine.
Great twist on a classic soup. Thanks for sharing, pinned!