My Version Of Chicken Noodle Soup
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This chicken noodle soup is perfect for this cold weather. It’s comforting and easy to make.
  • CourseSoup
  • CuisineAmerican, Filipino
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
My Version Of Chicken Noodle Soup
Print Recipe
This chicken noodle soup is perfect for this cold weather. It’s comforting and easy to make.
  • CourseSoup
  • CuisineAmerican, Filipino
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
For Chicken Broth
  • 2 boneless chicken breast
  • 8 gloves garlic (smashed)
  • 4 bay leaves
  • 5 star anise
  • fresh ginger (I use few ginger since I love it. )
  • 3 tbsp soy sauce
  • 3 tbsp oil
  • 10 cups water
  • salt and ground black pepper
Vegetables
  • cups red onions (thinly slice)
  • 2 cups red cabbage (blanch for 2 minutes)
  • cups carrots (blanch for 2 minutes)
  • 2 cups celery (blanch for 2 minutes)
  • 3 stalks green onions (chopped, use for toppings)
  • noodles of your choise (blanch for 3 minutes, I used the super golden bihon which is perfect for this soup.)
Servings: people
Instructions
  1. Heat your oil in a big pot, then add you ginger, star anise and garlic. Cook for about 2 minutes, make sure you don’t burn the garlic.
  2. Add the chicken breast, soy sauce, lemongrass, bay leaves, salt, ground pepper and water. Bring to boil, let it cook for 20 minutes in medium high heat.
  3. While waiting for the chicken to cook, go ahead and blanch all your vegetables except for the green onions and red onions. Drain and set aside.
  4. Blanch the noodles for 3 minutes, drain and rinse with cold water. Set aside.
  5. Once the chicken is cook, take it out from the pot and slice into thin strip or serving size.
  6. Assemble the soup by putting noodles in the bowl first, then add any vegetables that you like.
  7. Refrigerate the leftover soup and vegetables. Re-heat when needed.
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