Poached Chicken Asian Soup
Servings: 4
Calories: 533kcal
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, it's 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 vertically
- 2 boneless, skinless chicken breasts, poached and shredded
- 1 tbsp sesame oil
- Fried shallots, to serve (optional)
- Chilli oil or chilli sauce, to serve (optional)
- Black and white sesame seeds, to serve (optional)
Instructions
- 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, reduce the heat to medium and simmer for 2 minutes.
- Add the egg noodles and bok choy and cook for a further 2 minutes. Remove the garlic cloves before serving.
- Serve the soup topped with poached chicken, a drizzle of sesame oil, 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
533
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
93
mg
31
%
Sodium
1621
mg
70
%
Potassium
1639
mg
47
%
Carbohydrates
61
g
20
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
38
g
76
%
Vitamin A
9446
IU
189
%
Vitamin C
98
mg
119
%
Calcium
263
mg
26
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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