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Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup

2 tbsp toasted sesame oil
2 tsp / 4 cloves garlic, chopped
1 1/2 lb chicken breast, whole
1/2 cup soy sauce
2 tbsp rice vinegar
4 cups chicken broth plus 1 1/4 cups water
1 Sichuan blend
4 oz / 1 sheet Chinese wheat noodles
2 cups Napa cabbage, shredded
chili sauce
  1. combine the sesame oil, garlic, chicken breast, soy sauce, rice vinegar, chicken broth & water in the slow cooker
  2. tuck spice bag into the chicken mixture and leave to steep
  3. cover and cook on LOW: 6-7 hours or HIGH: 3 1/2 hours
  4. at the end of the cook time, discard the spice bag
  5. shred the chicken breast and return to the slow cooker with the noodles & cabbage
  6. stir and replace the lid for 8 minutes until the noodles are cooked
top with sliced scallions and chili sauce
pair with a Vienna style lager, a ginger Kombucha or green tea


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