Chicken Noodle Bowl

Warm, comforting, and packed with bold flavors, this Chicken Noodle Bowl is the ultimate one-pot wonder for those craving a satisfying meal. Featuring tender shredded chicken, savory chicken broth infused with aromatic garlic, ginger, and soy sauce, and a colorful medley of fresh veggies like baby bok choy, shiitake mushrooms, and julienned carrots, this dish is both nutritious and delicious. Perfectly cooked egg noodles soak up the rich broth, creating a hearty bowl that's ready in just 45 minutes. Garnished with fresh cilantro, scallions, and a zesty squeeze of lime, this versatile recipe is a comforting go-to for busy weeknights or cozy weekends. Perfect for fans of Asian-inspired cuisine, this Chicken Noodle Bowl is a flavorful fusion of wholesome ingredients and quick cooking techniques!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces (boneless, skinless) Chicken breast
• 6 cups Chicken broth
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cloves Minced garlic
• 1 tablespoon (freshly grated) Ginger
• 2 (medium, julienned) Carrot
• 3 heads (halved) Baby bok choy
• 1 cup (sliced) Shiitake mushrooms
• 8 ounces Egg noodles
• 2 stalks (thinly sliced, green and white parts separated) Scallions
• 1 (cut into wedges) Lime
• 0 to taste Salt
• 0 to taste Black pepper
• 0.25 cup (chopped, optional for garnish) Cilantro

Directions

Step 1

Season the chicken breasts with a pinch of salt and black pepper on both sides.

Step 2

Heat a large pot over medium heat and add the sesame oil. Once hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the minced garlic, grated ginger, and the white parts of the sliced scallions. Sauté for 1-2 minutes until fragrant.

Step 4

Pour in the chicken broth and soy sauce. Bring the mixture to a gentle boil.

Step 5

Add the seared chicken breasts back to the pot. Cover and let them cook in the broth for about 10-12 minutes or until fully cooked through (internal temperature of 165°F or 74°C). Once cooked, remove the chicken breasts and shred them using two forks.

Step 6

Add the julienned carrots, baby bok choy, and sliced shiitake mushrooms to the pot. Simmer for 5-7 minutes until the vegetables are tender.

Step 7

Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.

Step 8

Taste the broth and adjust the seasoning with additional soy sauce, salt, or pepper as needed.

Step 9

To serve, divide the cooked egg noodles into four bowls. Top with shredded chicken and ladle the hot broth with vegetables over the noodles.

Step 10

Garnish each bowl with the green parts of the scallions, fresh cilantro (if using), and a wedge of lime for squeezing. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2530.1g)

Amount per serving	% Daily Value*
Calories	1051.0

Total Fat 28.8g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 7.1g
Cholesterol 272.2mg	0%
Sodium 8613.7mg	0%
Total Carbohydrate 94.8g	0%
Dietary Fiber 13.5g	0%
Total Sugars 14.9g
Protein 109.5g	0%

Vitamin D 12.8IU	0%
Calcium 581.3mg	0%
Iron 13.2mg	0%
Potassium 3606.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 40.7%

Carbs: 35.2%