Chicken Thukpa (Noodle Soup)
A hearty and flavorful noodle soup with chicken and vegetables, perfect for a comforting dinner.
Ingredients
- about 450 g Chicken breast
- about 225 g Noodles (rice or wheat)
- 8 cups Vegetable broth
- 1 medium Onion
- 2 medium Carrots
- 1 cup Cabbage
- 4 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Soy sauce (tamari for gluten-free)
- 1 tsp Sesame oil
- 2 tbsp Green onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 450 g of chicken breast into 2.54 cm bite-sized pieces.
- 2Heat the 1 tsp of sesame oil in a large pot or Dutch oven over medium heat, about 175°C.
- 3Add the about 450 g of chicken breast pieces to the hot pot and cook until they are browned on all sides, about 5-7 minutes. The chicken should reach an internal temperature of 74°C.
- 4Add the 1 medium onion, 2 medium carrots, 4 cloves of garlic, and 1 tbsp of ginger to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- 5Pour in the 8 cups of vegetable broth and bring the mixture to a rolling boil over high heat.
- 6Add the about 225 g of noodles and 1 cup of cabbage to the boiling broth. Cook until the noodles are tender and the cabbage is softened, about 8-10 minutes.
- 7Stir in the 2 tbsp of soy sauce (or tamari). Let the soup simmer gently for 2-3 minutes to allow the flavors to meld.
- 8Serve the chicken thukpa hot, garnished with the 2 tbsp of green onions.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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