Simple Chicken and Ham Soup with Egg Noodles
This is a great recipe for noodle fans and, as well as the noodles, the soup features onion, garlic, vegetables and ham for a nicely rounded end result. Feel free to swap the ham for any other kind of meat or seafood but ensure it is cooked before you add it, since you are just warming it through in the finished soup. You can even add some leftover dumplings or wontons to the mixture. Throw in some hot sauce or chili flakes if you want a spicier finish.
This is quite a healthy soup, especially if you use homemade chicken broth or low-salt chicken broth. Some bouillon powder fortifies the chicken taste but you can omit that for a milder soup. Thick egg noodles work especially well in this recipe but you can use another type of noodle if you prefer. Also, feel free to add other veggies like broccoli, mushrooms or bell pepper. Dice any vegetables finely so they cook quickly and evenly. If you would prefer a vegetarian soup then feel free to swap the chicken broth for vegetable broth, and swap the ham for tofu or for extra veggies. This is a highly adaptable Chinese soup recipe and you can really make it your own.
An ideal recipe for the soup-making beginner, this one conjures up the flavor of China, featuring bok choy and egg noodles, ingredients which often feature in Chinese recipes, and adding more veggies and ingredients to enhance the color and flavor of the dish as a whole. This would make a great lunch or supper, and you will love the fresh taste it offers as well as how easy it is to put together.
- 30 oz chicken broth (fresh or canned)
- 1 chopped yellow onion
- 1 tablespoon chicken bouillon powder
- 7 oz canned or frozen corn kernels
- 3 minced garlic cloves
- 1 package thick egg noodles
- Small handful shredded cooked ham
- Handful bok choy leaves
- 1 peeled, finely chopped carrot
- Salt and black pepper, to taste
- Pour the chicken broth into a big pot with the carrot, garlic, onion and bouillon powder.
- Bring the mixture to a boil.
- Add the noodles and cook for 1 minute.
- Stir in the bok choy and gently simmer for 5 minutes or until the noodles are done.
- Stir in the ham and corn and simmer for 2 minutes.
- Taste and add salt and black pepper if required.
- Divide the noodles between 6 bowls and distribute the vegetables and ham evenly.
- Pour over the remaining broth from the pot and serve immediately.
Noodles feature in many Chinese recipes, either as a side dish or as a main component of the dish. In this soup recipe, the noodles are added to make it more filling as well as to add a contrasting texture, and you can see how tempting they look in the picture. Serve this soup with chopsticks as well as a Chinese soup spoon. The noodles and vegetables may be eaten first and then the bowl can be lifted so the soup can be drunk out of the bowl. This soup is low in fat but high in flavor and it provides plenty of nutrients, making it an ideal lunch choice whenever you fancy something hot and flavorful with an Asian twist.
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