Vietnamese Chicken Noodle Soup

Name: Vietnamese Chicken Noodle Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 3 bone-in, skin-on chicken breasts; 4 chicken wings; 2 cinnamon sticks; 3 Tbsps fish sauce; 4 servings Fish sauce; 104 milliliters fresh bean sprouts; 1 inch fresh ginger, peeled and cut into coins; 4 cloves garlic; 4 servings Hoisin sauce; 1 jalapeno, thinly sliced; 4 servings Lime wedges; 1 gallon low-sodium chicken stock; 3 packages ramen noodles (just the noodles); 5 scallions, cut in half; 57 milliliters dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced; 4 servings Sriracha; 2 sprigs Couple each fresh mint and Thai basil; 2 whole star anise

Need a dairy free main course? Vietnamese Chicken Noodle Soup could be a super recipe to try. This recipe makes 4 servings with 807 calories, 65g of protein, and 36g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of fish sauce, chicken stock, jalapeno, and a handful of other ingredients are all it takes to make this recipe so yummy. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic,cinnamon sticks,star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.

Ingredients you will need

Chicken Breast

Cinnamon Stick

Stock

Chicken Wings

Star Anise

Green Onions

Garlic

Ginger

Spices

Equipment you will use

Dutch Oven

Colander

Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl.

Ingredients you will need

Shredded Chicken

Fish Sauce

Mushrooms

Pasta

Stock

Equipment you will use

Bowl

Ladle

Garnish with the bean sprouts,jalapenos and fresh mint, and serve with fish sauce,hoisin sauce, Sriracha and lime wedges. Oh my.

Ingredients you will need

Bean Sprouts

Hoisin Sauce

Lime Wedge

Fish Sauce

Fresh Mint

Jalapeno Pepper

Sriracha

Equipment

Ingredients

Servings:

bone-in, skin-on chicken breasts 4

chicken wings 2

cinnamon sticks 3Tbsps

fish sauce 4servings

Fish sauce 104milliliters

fresh bean sprouts 1inch

fresh ginger, peeled and cut into coins 4cloves

garlic 4servings

Hoisin sauce 1

jalapeno, thinly sliced 4servings

Lime wedges 1gallon

low-sodium chicken stock 3packages

ramen noodles (just the noodles)5

scallions, cut in half 57milliliters

dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced 4servings

Sriracha 2sprigs

Couple each fresh mint and Thai basil 2

whole star anise

Recommended wine: Sauvignon Blanc, Albarino, Unoaked Chardonnay

Chicken Noodle Soup works really well with Sauvignon Blanc, Albarino, and Unoaked Chardonnay. Unoaked or slightly oaked chardonnay works well with your standard chicken noodle soup. If you have a very herby broth, try a Sauvignon Blanc. If you're adding lemon, opt for an Albariño. You could try Weinert Cavas de Weinert. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.