Fried Chicken Soup

This comforting Chinese-style soup strikes a perfect balance between simplicity and deep savory flavor. The dish centers on a clear, aromatic broth made by gently poaching a whole fresh chicken, infusing the liquid with rich poultry essence. Glass noodles, also known as cellophane noodles, absorb the savory stock beautifully, providing a silky texture that contrasts with the tender chicken meat. Topped with crisp bean sprouts, fresh Chinese celery, and tangy lime wedges, each bowl offers a refreshing lift to the warm broth. The addition of halved quail eggs or hard-boiled eggs adds a satisfying protein boost and visual appeal. It is an ideal weeknight dinner or a restorative meal for those seeking comfort. Easy to prepare with pantry staples, this soup delivers home-style warmth and satisfying nutrition in every spoonful.

Cuisine: Chinese

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 471.8

Description

This comforting Chinese-style soup strikes a perfect balance between simplicity and deep savory flavor. The dish centers on a clear, aromatic broth made by gently poaching a whole fresh chicken, infusing the liquid with rich poultry essence. Glass noodles, also known as cellophane noodles, absorb the savory stock beautifully, providing a silky texture that contrasts with the tender chicken meat. Topped with crisp bean sprouts, fresh Chinese celery, and tangy lime wedges, each bowl offers a refreshing lift to the warm broth. The addition of halved quail eggs or hard-boiled eggs adds a satisfying protein boost and visual appeal. It is an ideal weeknight dinner or a restorative meal for those seeking comfort. Easy to prepare with pantry staples, this soup delivers home-style warmth and satisfying nutrition in every spoonful.

Ingredients

1 Large fresh chicken (about 1 1/2 kg/3 lbs)
8 Cups (2 litres) water
1 teaspoon Salt
1 teaspoon Pepper
50 g Dried glass noodles, soaked in hot water to soften, then drained
6 Quail eggs, peeled and halved, or 5 hard-boiled eggs, peeled and quartered
1/2 cups Bean sprouts, rinsed
5 Tablespoons Coarsely chopped Chinese celery or parsley leaves
3 Small limes, halved, to serve

Directions

1
Place the whole chicken and 8 cups of water in a large pot. Bring to a boil over high heat, skimming off any foam that rises to the surface.
2
Reduce heat to low, cover, and simmer gently for 1 hour 15 minutes, or until the chicken is cooked through and tender.
3
Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
4
While the broth rests, shred the chicken meat into bite-sized pieces, discarding skin and bones.
5
Bring the strained broth back to a simmer. Add salt and pepper to taste.
6
Add the drained, softened glass noodles to the simmering broth. Cook for 2-3 minutes until heated through.
7
Divide the shredded chicken and noodles evenly among 4 serving bowls.
8
Ladle the hot broth over the chicken and noodles in each bowl.
9
Top each bowl with bean sprouts, chopped Chinese celery, and halved quail eggs or quartered hard-boiled eggs.
10
Serve immediately with lime wedges on the side for squeezing over the soup.

Nutrition Facts

Servings 8 cups

Amount Per Serving
Calories 471.8kcal

% Daily Value *
Total Fat 26.9g42%
Saturated Fat 6.9g35%
Cholesterol 599.5mg200%
Sodium 5854.9mg244%
Total Carbohydrate 32.0g11%
Dietary Fiber 3.8g16%
Sugars 3.2g
Protein 31.2g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer broth, you can add aromatics like ginger slices, scallion whites, or star anise to the pot while poaching the chicken. Remember to remove them before serving.

Glass noodles cook quickly, so add them just before serving to prevent them from becoming mushy. If preparing ahead, keep the broth and noodles separate until ready to eat.

You can substitute quail eggs with regular hard-boiled eggs if quail eggs are unavailable. The ratio provided in the ingredients accounts for this substitution.

Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently before adding fresh noodles and garnishes.

For a spicier version, add a dash of chili oil or fresh chopped chilies to individual bowls according to preference.

Keywords: chicken, soup, chinese, glass noodles, broth, comfort food, bean sprouts, quail eggs, lime, celery, poached, healthy, dinner, easy, homemade, clear soup, protein, warm, family meal, traditional

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-soup-17/