- 60 Min. Prep
- 60 Min. Cook
- 6 Servings
- 326 Calories
This comforting Chinese Chicken Noodle Soup created by Lisa Lin of Healthy Nibbles is full of authentic flavors with a rich, flavorful broth that will remind you of your mom’s cooking.
Bring 1 quart of water to boil in a pot. While the water is boiling prepare the meat. Trim off the skin and any excess fat from the chicken breast. Trim any fat off the pork loin. Salt the chicken breasts and pork loin. Grab 5 or 6 slices of ginger and use them to rub salt all over the meat. Rinse off the salt.
Once the water has boiled, add the chicken breasts and pork loin, and let the meat cook for about 5 minutes, flipping halfway. You may see dark brown bits and white foam forming. These are impurities that you need to remove from your stock.
Use tongs to remove the meat and give them a quick rinse. Drain all the water from the pot and clean it. Add another 3 quarts of water and the remaining slices of ginger to the pot and cover.
Bring the water to boil again. Add the scallions, chicken, and pork and cook for 20 to 25 minutes on medium-low heat. If you want to serve the chicken meat while it is still tender, remove the chicken breasts and check the temperature of the meat to see if it has reached 165ºF. Otherwise, let the broth simmer on low for another 40 minutes and then remove the chicken from the broth.
Season the broth with salt and Knorr® Chicken Broth Mix. Taste and adjust the seasoning as necessary. Remove the ginger slices and scallions from the broth.
Once the chicken is cool enough to handle, shred the meat. The pork loin is usually pretty tough, so discard it.
Bring 4 quarts of water to boil in another pot. Add the noodles, and cook them according to package instructions. Fresh, thin wonton noodles usually take 3 to 4 minutes to cook. Once cooked, use tongs or a spider spatula to remove the noodles from the pot. Bring the water to a boil again for cooking the vegetables.
Rinse the noodles under cold water and drain. Divide the noodles into individual serving bowls. Add the baby bok choy to the boiling water and cook for about 1 to 2 minutes, until the bok choy turns vibrant green. Remove the bok choy from the pot and divide them into the bowls with the noodles. Top with the julienned carrots. Divide the shredded chicken among the bowls.
Ladle hot chicken soup over the noodles. Garnish with scallions. Serve with chili oil or soy sauce, if you like.