Asian Chicken Noodle Soup

Asian Chicken Noodle Soup


  • 1/2 cup Shredded carrot
  • 1 celery stick, chopped
  • 2 chicken drumsticks and 2 chicken thighs, on the bone, skinned
  • 1 cinnamon stick
  • a handful of coriander leaves
  • 1 inch ginger, sliced
  • 2 tablespoons olive oil
  • 1 small potato, diced
  • 50 grams rice noodles, split into small pieces
  • salt and pepper to taste
  • 2 shallots, sliced
  • 1 star anise
  • 3 pints of water
  • 1 white onion, chopped


  1. Heat 1 tbsp oil in a pot
  2. Fry the chopped onions, ginger, cinnamon and star anise for a minute
  3. Add the chicken and brown for a minute
  4. Pour in the water and add the carrots, celery, potato and coriander
  5. Leave to cook for 1 hour over a medium heat
  6. Fry the shallots in the remaining 1 tbsp oil until brown
  7. Add the shallots to the soup and season with salt and pepper
  8. Remove the chicken and add the rice noodles
  9. Leave the noodles to cook for 2 minutes
  10. De-bone and shred the chicken
  11. Transfer the shredded chicken to the soup and leave to cook for a further minute before serving

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