Ginger-Garlic Chicken & Bok Choy Noodle Soup with Crispy Wonton Strips

A comforting chicken noodle soup with a Chinese twist. The broth is infused with ginger and garlic, featuring tender chicken, bok choy, and crispy wonton strips for texture. Perfect for a chilly evening.

Prep Time

20 minutes

Total Time

55 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.60/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Snack•Soup

Cuisine:

Asian•Chinese

Main Ingredient:

Chicken

Mood:

Comfort Food

Ingredients

Servings

1lbChicken breasts(boneless, skinless)

£5.50

8cupsChicken broth(low sodium)

£1.50

2inchesFresh ginger(peeled and thinly sliced)

£0.50

4clovesGarlic(minced)

£0.30

2tablespoonsSoy sauce(low sodium)

£0.15

1teaspoonSesame oil

£0.10

0.5ozDried shiitake mushrooms(optional)

£1.25

1headBok choy(chopped)

£1.50

8ozDried egg noodles

£1.00

12countWonton wrappers

£2.00

2tablespoonsVegetable oil(for frying wontons)

£0.05

2stalksGreen onions(thinly sliced, for garnish)

£0.50

to tasteRed pepper flakes(optional, for heat)

£0.05

to tasteSalt

to tasteBlack pepper

Total Cost

£14.40

£3.60 per serving

Instructions

1.
If using dried shiitake mushrooms, rehydrate them in warm water for 20 minutes. Drain and slice.
2.
Place chicken breasts in a large pot or Dutch oven. Add chicken broth, ginger, garlic, soy sauce, sesame oil, and (if using) rehydrated shiitake mushrooms. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
3.
Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
4.
While the chicken is simmering, prepare the wonton strips. Preheat oven to 375°F (190°C). Brush wonton wrappers with vegetable oil and cut into thin strips. Spread the strips on a baking sheet in a single layer. Bake for 5-7 minutes, or until golden brown and crispy. Watch carefully to prevent burning.
5.
Add bok choy to the soup and cook for 3-5 minutes, or until wilted. Season with salt and pepper to taste.
6.
Add the dried egg noodles to the soup and cook according to package directions, usually about 5-7 minutes, or until tender.
7.
Ladle soup into bowls. Top with crispy wonton strips, green onions, and red pepper flakes (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

495 kcal / 2071 kJ

Carbs

40g

15% of RDA

Fat

17g

24% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, use homemade chicken broth.

Add other vegetables like carrots, celery, or mushrooms to the soup.

If you don't want to bake the wonton strips, you can also fry them in a small amount of oil in a skillet until golden brown.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the broth, so you may need to add a little extra broth when reheating.

Adjust the amount of ginger, garlic, and red pepper flakes to your liking.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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