Chinese Chicken and Shrimp Noodle Soup
Warm up with a bowl of this comforting Chinese Chicken and Shrimp Noodle Soup, a flavorful, protein-packed dish that combines tender chicken, succulent shrimp, and bouncy egg noodles in a savory, aromatic broth. Infused with garlic, ginger, soy sauce, and a hint of sesame oil, this recipe delivers the rich, umami flavors of classic Chinese cuisine. Crisp bok choy and julienned carrots add a fresh, vibrant crunch, while a garnish of green onions provides the perfect finishing touch. Ready in just 40 minutes, this one-pot wonder is ideal for a quick weeknight meal or a cozy dinner, offering a delightful balance of textures and tastes in every spoonful. Treat your family to this hearty, homemade Chinese noodle soup, and savor the irresistible fusion of wholesome ingredients and authentic flavors!
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Ingredients
- 1 piece (about 8 ounces) chicken breast
- 8 ounces shrimp (peeled and deveined)
- 8 ounces egg noodles
- 6 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 cups bok choy (chopped)
- 1 medium carrot (julienned)
- 2 stalks green onions (sliced)
- 2 tablespoons oyster sauce
- 1 tablespoon vegetable oil
- 0.25 teaspoons ground white pepper
- 0.5 teaspoons salt
- 4 cups (for boiling noodles) water
Directions
Step 1
Bring 4 cups of water to a boil in a medium pot and cook the egg noodles according to package instructions. Drain, rinse with cold water, and set aside.
Step 2
Heat the vegetable oil in a large soup pot over medium heat. Add the garlic and ginger, and saute for about 30 seconds or until fragrant.
Step 3
Add the chicken breast to the pot, and sear for 2-3 minutes on each side until lightly browned. Pour in the chicken broth and bring to a gentle simmer. Cover the pot and cook the chicken for 8-10 minutes or until fully cooked through.
Step 4
Remove the cooked chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks, then return it to the soup.
Step 5
Add the soy sauce, sesame oil, oyster sauce, ground white pepper, and salt to the broth. Stir to combine and adjust seasoning as needed.
Step 6
Toss in the bok choy, carrot, and shrimp. Simmer for 3-5 minutes until the shrimp turn pink and the vegetables are tender but still crisp.
Step 7
Divide the cooked egg noodles among four serving bowls. Ladle the hot soup over the noodles, making sure to distribute the chicken, shrimp, and vegetables evenly.
Step 8
Garnish with sliced green onions and serve immediately. Enjoy your Chinese Chicken and Shrimp Noodle Soup!
Nutrition Facts
| Serving size | (3462.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1316.0 |
| Total Fat 43.1g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 15.4g | |
| Cholesterol 703.7mg | 0% |
| Sodium 8482.0mg | 0% |
| Total Carbohydrate 84.5g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 10.5g | |
| Protein 156.6g | 0% |
| Vitamin D 405.8IU | 0% |
| Calcium 569.2mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 3476.6mg | 0% |
Source of Calories