Quick Morning Chicken Noodle Soup

A comforting 15-minute breakfast noodle soup featuring tender pressure-cooked old hen, clear golden broth, smooth noodles, and fresh bok choy.

Ingredients

• 0.5 old hen
• 3 slices ginger
• 1 tbsp cooking wine
• to taste salt
• 200 g thin noodles
• 3 bok choy
• 2 stalks green onions
• 2 eggs

Instructions

1. 1Remove and trim chicken breast

   

   Use kitchen scissors to cut the raw chicken breast away from the carcass, discarding or removing the skin to keep the soup light. Dice the chicken breast and place it in the fridge for a future stir-fry.

   Tip: Remove all skin from the old hen parts to keep your soup light and clear instead of overly greasy.
2. 2Dice the chicken breast

   

   Place the separated raw chicken breast on a wooden cutting board and use a cleaver to chop it into smaller, uniform pieces. These pieces are set aside for later cooking, such as a quick stir-fry.

   Tip: Cut the meat into consistent sizes to ensure it cooks evenly in later dishes.
3. 3Blanch the chicken

   

   Combine the drumsticks, wings, and carcass with ginger slices and cooking wine in a pot of boiling water to blanch them. This helps eliminate impurities and unwanted odors before pressure cooking.

   Tip: Adding ginger and cooking wine during blanching effectively neutralizes gamey odors from old hen meat.
4. 4Pressure cook the chicken soup

   

   Transfer the blanched chicken pieces into an electric pressure cooker, add water, and cook under pressure for about 40 minutes until the old hen meat becomes tender and flavorful.

   Tip: Using a pressure cooker is essential for breaking down tough old hen meat quickly and extracting a rich flavor.
5. 5Season the broth

   

   Open the pressure cooker after the cooking cycle finishes and season the hot, steaming chicken soup with an appropriate amount of salt to taste.

   Tip: Season the soup at the very end after pressure cooking so the salt doesnt interfere with tenderizing the tough meat.
6. 6Boil the noodles

   

   Bring water to a boil in a separate pot, drop in the noodles, and add bok choy to cook together. Stir continuously with chopsticks until everything is cooked through.

   Tip: Cook the noodles in a separate pot to keep the clear chicken broth untainted by starches.
7. 7Add bok choy to noodles

   

   In a separate pot of boiling water where the noodles are cooking, add fresh green bok choy leaves to cook together with the noodles.

   Tip: Add the greens towards the end of the noodle boiling time to keep them crisp and vibrant.
8. 8Prepare serving bowls with green onions

   

   Place freshly chopped green onions into white serving bowls, then ladle the piping hot, rich chicken broth directly over them to release their aroma.

   Tip: Pouring hot broth directly over raw scallions enhances their fragrance instantly.
9. 9Add cooked noodles to the broth

   

   Using chopsticks, lift the cooked noodles from the boiling pot and transfer them into the white serving bowls filled with the hot chicken broth and green onions.

   Tip: Ensure the noodles are cooked al dente before transferring so they do not become mushy in the hot soup.
10. 10Top with chicken and bok choy

    

    Arrange a piece of the pressure-cooked old hen chicken meat and the boiled green bok choy on top of the noodles in the serving bowl.

    Tip: Layer the ingredients neatly for an appealing presentation.
11. 11Garnish with a boiled egg

    

    Slice a freshly steamed hard-boiled egg in half and place it onto the bowl of chicken soup noodles to complete the dish.

    Tip: Steam the eggs for precisely 10 minutes for a perfectly cooked yolk.

Storage & Reheating

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Frequently Asked Questions