Five-spice Chicken Noodle Soup

Name: Five-spice Chicken Noodle Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 cups water; 1 (14 ounce) can reduced-sodium chicken broth; 2 green onions, thinly bias-sliced; 2 teaspoons reduced sodium soy sauce; 2 cloves garlic, minced; 1/4 teaspoon five-spice powder; 1/8 teaspoon ground ginger; 2 cups chopped bok choy; 1 medium sweet red pepper, thinly sliced into strips; 2 ounces dried somen noodles, broken into 2 inch lengths or 2 ounces fine dried noodles; 1 1/2 cups chopped cooked chicken

Community Pick

Submitted by Barb G.

"Try this spicy Asian-inspired take on the traditional soothing chicken noodle soup. Recipe comes from Better Homes and Gardens."

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photo by Eris4752

Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

2 cups water
1 (14 ounce) can reduced-sodium chicken broth
2 green onions, thinly bias-sliced
2 teaspoons reduced sodium soy sauce
2 cloves garlic, minced
¹⁄₄ teaspoon five-spice powder
¹⁄₈ teaspoon ground ginger
2 cups chopped bok choy
1 medium sweet red pepper, thinly sliced into strips
2 ounces dried somen noodles, broken into 2 inch lengths or 2 ounces fine dried noodles
1 ¹⁄₂ cups chopped cooked chicken

directions

In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling.
Stir in bok choy, sweet pepper strips, and noodles; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender,.
Stir in chicken, heat through and Serve.

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Reviews

I really love this soup. It is really easy to make but I made it a little more work for me because I made my own chicken broth. I also added cremini (sp?) mushrooms just because I like them. Hubby adds some hot sauce to his bowl but I like it fine without.

Danzy
Delicious! I added tsp of Hoison sauce and 1 tbsp of chili paste to liven up the flavor. So easy! The whole family loved it!

smlduckie21
Soooo easy and extremely delicious.

myojo93
This was perfect for the cold weather and for getting over being sick! I added some fresh ginger as well as ground, and used brown rice vermicelli for the noodles. Delicious! Thanks Barb!

bricookie55
Very good although I made few changes. First I used carrot instead of red pepper. Instead of noodle and chicken I used frozen dumplings (I boiled them separately first and added them back to the soup near the end). I also used 1/4 tsp minced ginger instead of ground ginger (but I think ground ginger would have given stronger flavor). I doubled both the soy sauce and the five-spice to adjust to my taste. I will also used more broth and less water next time.

myoungp

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Tweaks

Very good although I made few changes. First I used carrot instead of red pepper. Instead of noodle and chicken I used frozen dumplings (I boiled them separately first and added them back to the soup near the end). I also used 1/4 tsp minced ginger instead of ground ginger (but I think ground ginger would have given stronger flavor). I doubled both the soy sauce and the five-spice to adjust to my taste. I will also used more broth and less water next time.

myoungp
I doubled this for dinner for 8 picky eaters, and it was a definite hit. I used all chicken stock instead of cutting it with bullion, subbed in udon noodles instead of somen, and added a handful of thinly sliced carrots as well as some white pepper. Not a good soup to make if you're hoping for leftovers! ;)

ChefMDTP
Yum! This soup is a nice change from the traditional chicken noodle. I used udon noodles instead of somen because that is what I had on hand and I bought the five-spice powder just because I wanted to try out this recipe. I think this would be a good vegetarian recipe by substituting vegetable broth for the chicken broth and using tofu instead of the chicken.

andrea.gerhart
This was very good. I used napa cabbage instead of bok choy and ramen noodles because that is all I had. I also used left over rotisserie chicken from the deli. The kids loved it in their lunches at school. Thanks Barb!

FLYing4Me
Mmmmm! I fiddled with this a "bit": 1) added about tsp of minced ginger (in addition to the ground) 2) used only 1 clove garlic (I seem to have lost a whole head of garlic somewhere...), 3) used udon noodles rather than somen 4) probably more than 2 cups bok chok- I just used 2 stalks of baby bok choy. 5) I didn't have any cooked chicken on-hand so we chopped up a thigh and cooked it with the rest of the ingredients in step 1. 6) I also used homemade vegetable stock instead of canned broth (so it was nice that I cooked the chicken in the broth... gave it a bit more chicken flavor.) 7) Added a stray bit of tofu (about 4 oz) that was kicking about the fridge. So, I think that all of that just proves how versatile this recipe is! I think you could add more veggies if you were so inclined- hot peppers, carrots, etc. I think this would also work well vegetarian too- using tofu as I did (although I must admit, the chicken was good!!) or tempeh. I was really surprised that the 5 spice adds as much flavor to this as it does- it really gives a lovely flavor, a step above subtle- certainly not overpowering. Just right. We loved this. Quick, easy, versatile and scrumptious! Definitely a 5+. Thanks, Barb!!

Roosie