Chicken Noodle Soup

Lately I've been feeling a bit sluggish.  I'm not sure if it's because Perth has had a 63-day heatwave or all my baking has got to me - I'm going with a mixture of both.  Regardless, I've had a craving for light healthy food, in particular soups.  It's not really soup weather but I've already started my research on new recipes.  

The first recipe that came to mind was Drunken Chicken made by MasterChef Season two contestant Alvin.  I remember watching him make it on TV, and in particular the judge’s response to it - they loved it.  So I took the recipe and went to the shops.  Perth is seriously lacking in good produce - I couldn't find Shaxoing wine in 4 shops!  So after buying a chicken, vegetables and noodles I checked my favourite Asian cookbook Simple Chinese Cooking by Kylie Kwong.  I bought this book years ago and have made numerous recipes from it. 

I decided on two recipes that linked - Chinese Chicken Stock and Chicken Noodle Soup.  The stock was refreshing and light which made the soup very lovely.  I had to add a bit of extra soy as there wasn't in my opinion enough salt.  I also, in my rushed state, forgot to add the mushrooms I bought for this dish.  Feel free to add or subtract an soup ingredients you like.

I think my next Asian-inspired soup challenge is going to be Hainanese Chicken Rice.  I've never had it before so this might be interesting...

1.6 - 2kg whole chicken
10 slices ginger
10 cloves garlic, crushed
1 red onion, roughly chopped
12 spring onion, cut in half
4 litres cold water
1/4 cup soy sauce

Rinse the chicken to clean.  Place all ingredients in a large pot and bring to boil, then reduce to a gentle simmer.  Skim away any impurities.  Continue on a gentle simmer for 2 hours or until you have a lovely fragrant stock.

Remove stock from stove and allow to cool.  Strain the stock through a muslin.  Stock can be stored in the fridge for up 3 days or frozen for 2-3 months.

1/2 bunch bok choy or pak choy, cut into medium sized pieces
450g packet fresh Hokkien noodles, rinsed under hot water
2 tablespoons light soy sauce
1 tablespoon ginger, julienne
2 teaspoons oyster sauce
1 teaspoon white sugar
400g chicken breast, sliced
1 teaspoon sesame oil
1/2 cup spring onions, finely sliced
2 red chillies, finely sliced

Bring the stock to the boil in a large pot.   Add the soy sauce, ginger, oyster sauce and sugar and stir until combined.  Reduce the heat to a gentle simmer and add the drained noodles and cook for 30 seconds.  Add the vegetables and chicken and continue cooking for a further 2 minutes.  When chicken is cooked, add sesame oil then remove from the stove.

Serve in a bowl, along with the spring onions and chilli.

Serves 4.


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  2. Natashia,
    Congratulations on such a lovely blog! All your food looks beautiful and your from Perth! I'm from Perth but currently living in Norway. So looking forward to trying some of your recipes!
    P.S You should try haianese chicken rice at the food hall opposite the Fremantle markets. Absolutely delicious, and cheap.

  3. Thanks Hannah!! And I'm definitely going to try the hainanese chicken rice in freo :)

  4. I am doing this tomorrow! Great idea.


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