Shallot Variation: If shallots aren't available, thinly sliced red onion can be substituted, though the flavor profile will be slightly different. Noodle Alternatives: Feel free to experiment with different types of noodles, such as udon or ramen, for a unique twist. Spice It Up: For those who enjoy a bit of heat, add a pinch of red pepper flakes or a drizzle of sriracha to the soup just before serving. Broth Quality: The quality of the chicken broth significantly impacts the overall flavor of the soup. Homemade broth is ideal, but a high-quality store-bought option works well too. Customization: Adjust the quantities of ingredients to suit your personal taste preferences. More chicken, more sprouts, more shallots – make it your own! Vegetarian Option: Replace chicken broth with vegetable broth and chicken with tofu
Chicken Noodle Soup III
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS10
Aromatic and soul-soothing, this Asian-inspired chicken noodle soup is a celebration of simple, fresh flavors. More a noodle dish than a traditional soup, it's perfect for a light, healthy, and deeply satisfying meal, especially on a chilly day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol73 mg
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Fiber2 g
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Protein25 g
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Saturated Fat3 g
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Sodium61 mg
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Sugar4 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCrispy Shallots: In a small skillet over medium heat, gently cook the shallots in vegetable oil until they are golden brown and wonderfully fragrant (approximately 8-10 minutes). Be careful not to burn them! Remove from heat and set aside; their flavor will intensify as they cool.
02
StepNoodle Perfection: Bring a large pot of water to a rolling boil. Cook the egg noodles until they are just tender – al dente (about 8-10 minutes). Drain immediately and rinse under cold water to prevent sticking. Set aside.
03
StepBlanched Bean Sprouts: In a small pot, bring water to a boil. Prepare a bowl of ice water. Quickly blanch the bean sprouts by plunging them into the boiling water for precisely 1 minute, then immediately transfer them to the ice water to stop the cooking process. Drain well and set aside. This method ensures a crisp, fresh texture.
04
StepBroth Simmer: In a large saucepan, bring the chicken broth to a gentle simmer over medium heat (approximately 5 minutes). Avoid a vigorous boil to maintain the broth's clarity and delicate flavor.
05
StepAssembly: Divide the cooked egg noodles evenly among six bowls. Top each bowl with the blanched bean sprouts and shredded chicken. Ladle the simmering chicken broth over the noodles and chicken. Drizzle generously with the crispy shallot oil, ensuring each bowl receives plenty of those flavorful shallots. Garnish with freshly chopped green onion. Season with salt and pepper to taste. Serve immediately and enjoy the comforting warmth!
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Sabryna Koelpin
Jun 30, 2025This is my new go-to chicken noodle soup recipe.
Gavin Leannon
Jun 30, 2025Adding a pinch of red pepper flakes gives it a nice little kick.
Vernon Hirthegorczany
Jun 29, 2025This soup is so comforting and flavorful! The fried shallots make all the difference.
Darrion Jenkins
Jun 28, 2025Instead of egg noodles, I used gluten-free rice noodles and it was delicious.
Pearlie Boyer
Jun 27, 2025The blanching tip for the bean sprouts is a game-changer! They stay so crisp.
Noel Becker
Jun 27, 2025My family devoured this! Will definitely make again.
Makenna Fisher
Jun 26, 2025The shallot oil is amazing! I save any leftover oil to use in other dishes.
Abbey Bashirian
Jun 26, 2025I used rotisserie chicken to save time, and it worked perfectly.
Vergie Ratke
Jun 25, 2025Easy to follow recipe and a delicious result!
Edwina Bartoletti
Jun 25, 2025I love how customizable this recipe is. I added a squeeze of lime juice at the end for extra brightness.