Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup
  • 4 servings
  • 0:30 Preparation
  • 0:35 Cooking
  • 1:05 Total Time


Add all
  • 10 oz
    (300 g)

    chicken strips for fondue

  • 4 cups
    (1 L)


  • 1 tsp.
    (5 mL)


  • 3

    sliced carrots

  • 1

    sliced bok choy

  • 24

    broccoli florets

  • 18

    snow peas

  • 5

    thinly sliced green onions

  • 1

    diced red pepper

  • 7 oz
    (200 g)

    egg noodles

  • broth

  • 3 1/2 L

    chicken broth

  • 1

    garlic clove, crushed

  • 4

    slices fresh ginger

  • 2

    whole green onions

  • 1/2 tsp.
    (2 mL)


  • 1 Tbsp.
    (15 mL)

    thai fish sauce

  • 1 tsp.
    (5 mL)

    light soya sauce

  • 2

    pinches chinese five-spice powder or to taste

  • few drops sesame oil

  • 1 Tbsp.
    (15 mL)

    dry sherry (optional)


In a pot, bring salted water to a boil.

Immerse chicken in one go, stir gently to separate strips and cook for 1 minute. Drain and set aside.

In another pot, blanch vegetables, carrots, bok choy and broccoli one by one, then cool them immediately in cold water. Set aside.

Cook egg noodles al dente .Cool in cold water. Set aside.

Combine broth ingredients in a big pot and simmer for 10 minutes. Strain for a clear broth.

Add meat, blanched vegetables, and snow peas, green onions, red pepper and noodles to hot broth, boil for a few minutes. Serve immediately.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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