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Cherry & Dennis Recipes

Western Chicken Noodle and Vegetable Soup

西式雞肉蔬菜麵湯

Western Chicken Noodle and Vegetable Soup: Whole chicken breasts poach gently in clear vegetable broth before being shredded and returned with tender short pasta.

Total time: 55 min
Difficulty: Easy
Servings: 6 servings

Recipe overview

Whole chicken breasts poach gently in clear vegetable broth before being shredded and returned with tender short pasta.

01

Ingredients

Main ingredients

500 g boneless skinless chicken breast
200 g short noodles
2 piece carrot
2 piece stalks celery
1 piece onion
1600 ml chicken stock
1 tbsp olive oil

Western Chicken Noodle and Vegetable Soup: 500 g boneless skinless chicken breast, 200 g short noodles, 2 piece carrot, 2 piece stalks celery, 1 piece onion, 1600 ml chicken stock, 1 tbsp olive oil

02

Tools

kitchen paper
knife
cutting board
pot
tongs
food thermometer
serving plate
fork
measuring cup
measuring spoons
ladle
serving bowl
timer

Western Chicken Noodle and Vegetable Soup: kitchen paper, knife, cutting board, pot, tongs, food thermometer, serving plate, fork, measuring cup, measuring spoons, ladle, serving bowl, timer

03

Steps

Dry and trim the chicken: Pat all 500 g chicken breast dry and trim away loose fat or tough membrane without cutting the meat into pieces.

Step 1

Dry and trim the chicken

Pat all 500 g chicken breast dry and trim away loose fat or tough membrane without cutting the meat into pieces.

Dice the vegetables evenly: Peel 2 carrots and dice them with 2 celery stalks and 1 onion into even 1 cm pieces.

Step 2

Dice the vegetables evenly

Peel 2 carrots and dice them with 2 celery stalks and 1 onion into even 1 cm pieces.

Warm the olive oil: Heat the 1 tablespoon olive oil in a large soup pot over medium heat until fluid but not smoking.

Step 3

Warm the olive oil

Heat the 1 tablespoon olive oil in a large soup pot over medium heat until fluid but not smoking.

Soften the vegetables: Add all diced carrot, celery and onion and cook over medium-low heat for 5 minutes, stirring every minute, until the onion is translucent.

Step 4

Soften the vegetables

Add all diced carrot, celery and onion and cook over medium-low heat for 5 minutes, stirring every minute, until the onion is translucent.

Add the chicken stock: Pour in all 1.6 litres chicken stock, scrape the pot bottom, and bring to a gentle simmer over medium-high heat.

Step 5

Add the chicken stock

Pour in all 1.6 litres chicken stock, scrape the pot bottom, and bring to a gentle simmer over medium-high heat.

Lower the chicken into the broth: Place both whole chicken breasts into the gently simmering broth in one layer and make sure they are fully submerged.

Step 6

Lower the chicken into the broth

Place both whole chicken breasts into the gently simmering broth in one layer and make sure they are fully submerged.

Poach the chicken to 75°C: Keep the broth below a full boil and poach for 12 minutes until the thickest centre of each breast reaches 75°C.

Step 7

Poach the chicken to 75°C

Keep the broth below a full boil and poach for 12 minutes until the thickest centre of each breast reaches 75°C.

Rest and shred the chicken: Transfer the cooked chicken to a clean board, rest 3 minutes, then shred it into bite-size strands with 2 forks.

Step 8

Rest and shred the chicken

Transfer the cooked chicken to a clean board, rest 3 minutes, then shred it into bite-size strands with 2 forks.

Add the short pasta: Bring the broth back to a steady simmer and stir in all 200 g short pasta so no pieces stick to the pot bottom.

Step 9

Add the short pasta

Bring the broth back to a steady simmer and stir in all 200 g short pasta so no pieces stick to the pot bottom.

Cook the pasta until tender: Simmer the pasta over medium-low heat for 10 minutes, stirring every 2 minutes, until tender but not mushy.

Step 10

Cook the pasta until tender

Simmer the pasta over medium-low heat for 10 minutes, stirring every 2 minutes, until tender but not mushy.

Return the shredded chicken: Stir all shredded chicken and its resting juices into the soup and simmer for 3 minutes until piping hot throughout.

Step 11

Return the shredded chicken

Stir all shredded chicken and its resting juices into the soup and simmer for 3 minutes until piping hot throughout.

Check the vegetables and serve: Taste one carrot piece to confirm it is soft, then divide chicken, pasta, vegetables and clear broth evenly among 6 bowls.

Step 12

Check the vegetables and serve

Taste one carrot piece to confirm it is soft, then divide chicken, pasta, vegetables and clear broth evenly among 6 bowls.

Common mistakes

A hard boil toughens the chicken and clouds the broth.
Cooking pasta too early makes it swollen and soft.

Tips

Keep the broth below a full boil while poaching chicken.

Serve promptly so the pasta does not absorb too much broth.