Lookin for a Chinese chicken noodle soup recipe?

Chinese Chicken Noodle Soup





1 whole chicken, about 2 - 3 pounds, cut up into pieces





3 quarts water, plus more as needed





1/4 C. soy sauce





8 dried shiitake mushrooms, reconstituted





3 slices fresh ginger, about 1/8-inch thick and 2 inches long





Salt to taste





4 small bunches of baby bok choy





1 package wonton skins, or 24 pieces





Place the chicken pieces in a small stock pot and add 3 quarts water. If you鈥檙e using a shallow pot, make sure the water covers the chicken. Add the soy sauce, shiitake mushrooms and ginger. Bring just to a boil. Immediately reduce the heat to medium-low.





Add a sprinkle of salt to taste. Let the broth simmer for at least 1 an hour; it takes 2 to develop the best flavor. As it simmers, skim off the scum and oil. After an hour, taste and adjust for saltiness.





About half an hour before serving, bring a pot of water to boil. Slip the wonton skins, singly, into the water. If you add the entire stack all at once without separating the skins, they鈥檒l stick together. Cook for about 3-4 minutes. Strain.





Meanwhile, core the baby bok choy. Slice, crosswise, and add to the broth. When the noodles are ready, add them to the broth. Let simmer for about 5 minutes. Taste the broth again and adjust for saltiness.





Ladle noodles and broth into bowls, making sure to include some bok choy and pieces of chicken. Serve hot.Lookin for a Chinese chicken noodle soup recipe?
http://web.foodnetwork.com/food/web/sear鈥?/a>





I don't really know any but here are some that are pretty close to what you are looking for :)Lookin for a Chinese chicken noodle soup recipe?
Try the following





Chinese Chicken Noodle Soup


1 tbsp vegetable oil


500g thin strips of chicken


2 cups Chinese cabbage chopped


250g fresh green asparagus


3 tsp Gourmet Garden Ginger


1 tsp Gourmet Garden Garlic


750ml chicken stock


750ml water


1 tbsp soy sauce


150g Chinese egg noodles





Step 1


Heat oil in a wok or large saucepan and cook the chicken until brown. Add Gourmet Garden Garlic to chicken and cook for another 30 seconds.


Step 2


Add stock, water, carrots, cabbage, soy sauce and Gourmet Garden Ginger to the pan. Bring to the boil. Reduce heat and simmer until asparagus is tender.


Step 3


Add the noodles to the pan and simmer for a further 3 minutes and serve. Enjoy





or Spicy chicken noodle soup


1 tbsp vegetable oil


2 shallots, finely chopped


1 garlic clove, chopped


2 tbsp green curry paste


陆 vegetable stock cube, crumbled


150ml/录pint boiling water


150g/5陆oz flat rice noodles


1 cooked chicken breast, shredded


50ml/2fl oz double cream


1 tbsp chopped fresh coriander


1 tbsp chopped fresh basil





Method


1. Heat the oil in a small saucepan, add the shallots and saut茅 until soft. Add the garlic and cook for one minute. Add the curry paste and cook for another minute.


2. Add the stock cube, water and noodles and cook until the noodles are soft. Add the chicken and double cream and half the herbs, season well and cook for one minute or until the chicken is completely heated through.


3. To serve, pour into a bowl and sprinkle with the rest of the herbs.
Chinese Chicken Noodle Soup


1 lb. skinless, boneless chicken breasts cut crosswise into small strips





2 T. dry sherry





3 T. soy sauce





2 T. oriental sesame oil





3 T. tahini





3 garlic cloves minced





2 T. minced ginger





1 T. sugar





1 T. seasoned rice vinegar





1 1/2 t. chili garlic sauce





4 C. napa cabbage chopped





6 green onions thinly sliced





8 C. chicken broth





1 14 oz. package fresh Chinese noodles





1/2 C. fresh cilantro chopped





Marinate chicken strips in the soy, sherry and 1 T. sesame oil. Let stand in bowl for 20 minutes or in the refrigerator for 2 hours.





In a small bowl, combine the garlic, tahini, ginger, sugar, chili sauce and vinegar. Blend well.





Heat the remaining 1 T. of sesame oil in a large pot. Add cabbage and green onions. Stir fry for about 5 minutes, until cabbage gets tender. Add the chicken broth to the pot. Bring to a boil and add the chicken.





Reduce the heat to low and simmer while you cook the noodles.





Cook noodles in a large pot of boiling water, for about 5 minutes or until tender. Drain well and add to soup pot. Stir in half of the cilantro. Season to taste with salt and pepper. Sprinkle remaining cilantro on soup when served.

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