Chicken Noodle Soup Recipe

Step 1: Prepare the Chicken [02:45]

• Use 1 whole chicken breast.
• Poach the chicken breast in about 2 liters of water heated to 80-90°C (do not boil).
• Maintain temperature between 80-90°C, poach until internal temperature reaches 82°C.
• Remove chicken and place in cold water to stop cooking.

Step 2: Cook the Noodles [06:30]

• Bring about 1.5 liters of water to a boil.
• Add 1 block of Lucky Boat number 1 noodles (break if desired).
• Wait for water to return to a boil, then reduce heat to simmer.
• Cook noodles for 3-4 minutes.
• Drain noodles and rinse under cold water to remove starch and stop cooking.
• Let noodles drain for 4-5 minutes.

Step 3: Cut the Chicken [09:51]

• Once cooled, slice the chicken breast into about 10-11 slices.

Step 4: Prepare Soup Base [10:08]

• Heat 1 tablespoon vegetable oil in a pot.
• Add the sliced chicken to the hot oil and lightly brown on each side to develop flavor.

Step 5: Make the Broth [12:25]

• Add 300 ml water to the pot with chicken.
• Add a couple drops of light soy sauce for color.
• Add 1/4 teaspoon salt.
• Add a little more than 1/3 teaspoon MSG (optional).
• Bring to a boil.

Step 6: Assemble the Soup [13:19]

• Add cooked noodles to the broth.
• Bring to a boil again and simmer briefly.

Step 7: Serve and Garnish [15:17]

• Place noodles in serving bowls.
• Add chicken slices on top.
• Pour broth over noodles and chicken.
• Garnish with chopped spring onions.
• Add a few drops of sesame oil as a finishing touch (optional).

Notes:

• Do not cook with sesame oil; use it only as a garnish.
• MSG is optional and can be omitted if preferred.
• Adjust soy sauce to taste, mostly for color and subtle flavor.
• This recipe mimics typical Chinese takeaway chicken noodle soup.