Asian Chicken Noodle Soup

Dairy Free
Health score
24%
Asian Chicken Noodle Soup
30 min.
2
736kcal

Suggestions

Delight in the Flavor of Asia with This Dairy-Free Chicken Noodle Soup!

Indulge in a comforting and dairy-free Asian Chicken Noodle Soup that's perfect for lunch or dinner. This delectable dish, packed with protein and bursting with Asian flavors, serves two and can be ready in just 30 minutes. With a caloric content of 736 kcal per serving, it's a satisfying main course that won't leave you feeling heavy.

Prepare to be amazed by the simplicity of this recipe, which requires only a handful of ingredients, including skinless, boneless chicken breast, green onions, Chinese noodles, and shiitake mushrooms. The preparation involves boiling the noodles to perfection and creating a savory broth with chicken, mushrooms, and green onions. The star of the dish, the chicken, is cut into bite-sized pieces and combined with the boiling broth, followed by the addition of eggs, which enrich the soup as it cooks.

The result is a harmonious blend of textures and flavors, with the noodles providing a satisfying chew, the chicken offering a tender and juicy bite, and the broth a comforting warmth. The egg adds a luxurious element, while the shiitake mushrooms and green onions elevate the dish with their earthy and aromatic notes.

Whether you're looking for a quick and easy weekday dinner or a delightful lunch that feels like a hug in a bowl, this Asian Chicken Noodle Soup is sure to become a staple in your recipe collection. So, grab your bowls, and let's dive into a world of flavor with this simple yet exquisite dish!

Ingredients

  •  chicken breast boneless skinless
  • 14.5 ounce chicken broth canned
  •  eggs 
  •  spring onion chopped
  • ounces soup noodles dry chinese
  •  mushroom caps sliced

Equipment

  • bowl
  • sauce pan
  • pot

Directions

  1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.)
  2. Drain and divide into two serving bowls.
  3. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions.
  4. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes.
  5. Pour the chicken soup over the noodles in the bowls and serve immediately.

Nutrition Facts

Calories736kcal
Protein43.64%
Fat29.4%
Carbs26.96%

Properties

Glycemic Index
53
Glycemic Load
17.78
Inflammation Score
-7
Nutrition Score
29.316956395688%

Flavonoids

Kaempferol
0.16mg
Quercetin
1.28mg

Nutrients percent of daily need

Calories:736.04kcal
36.8%
Fat:23.38g
35.97%
Saturated Fat:6.48g
40.52%
Carbohydrates:48.24g
16.08%
Net Carbohydrates:45.06g
16.39%
Sugar:2.96g
3.28%
Cholesterol:302.61mg
100.87%
Sodium:1127.8mg
49.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:78.09g
156.19%
Selenium:107.71µg
153.87%
Phosphorus:678.88mg
67.89%
Vitamin B3:13.51mg
67.57%
Vitamin B6:1.1mg
54.97%
Zinc:7.31mg
48.75%
Vitamin B12:2.56µg
42.67%
Vitamin B2:0.6mg
35.17%
Manganese:0.66mg
32.83%
Vitamin K:29.87µg
28.45%
Iron:4.74mg
26.32%
Magnesium:99.87mg
24.97%
Potassium:871.48mg
24.9%
Vitamin B5:2.36mg
23.63%
Copper:0.38mg
19.16%
Vitamin A:737.99IU
14.76%
Fiber:3.18g
12.71%
Folate:50.4µg
12.6%
Vitamin E:1.36mg
9.04%
Vitamin D:1.31µg
8.73%
Vitamin B1:0.12mg
7.85%
Calcium:77.63mg
7.76%
Vitamin C:2.93mg
3.56%
Source:Allrecipes