Chicken Broth with Egg Noodles and Pak-Choi

Name: Chicken Broth with Egg Noodles and Pak-Choi
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 1 piece Chicken; 200 g Egg noodles; 2 piece Star anise; 200 g Chinese cabbage (pak-choi); 1 piece Spring onion; 1.5 tsp Salt; 1500 ml Water; 1 tbsp Sesame oil

Soup

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

3 h

Servings

Difficulty

Easy

Prep Time

45 min

This Thermomix® recipe for Chicken Broth with Egg Noodles and Pak-Choi is ready in 3 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chicken soup with egg noodles and pak-choi is a real comfort food, perfect for cold days. The recipe is quick and easy to prepare with the Thermomix®, and the result is a rich and flavorful broth, enriched by the delicacy of the chicken and the freshness of the pak-choi. I often prepare it when I need a hot and nutritious dish that the whole family likes. The star anise and ginger give an exotic touch that makes it even more special. Try it, you won't regret it!

Ingredients (8 ingredients)

1 piece Chicken
200 g Egg noodles
2 piece Star anise
200 g Chinese cabbage (pak-choi)
1 piece Spring onion
1.5 tsp Salt
1500 ml Water
1 tbsp Sesame oil

Preparation (10 steps)

Cooking the chicken

Insert the cleaned chicken into the bowl. Add the star anise and 4-5 cm of sliced ginger root. Salt lightly with 1 and a half teaspoons of salt. Completely cover the chicken with water.

Pressure cooking

Transfer the chicken and ingredients to a pressure cooker. Seal the pot and cook for 30-35 minutes from the whistle. Let the chicken cool in its cooking water.

Cooling and draining the chicken

Once cooled, drain the chicken from the broth and transfer it to a baking tray.

Filtering the broth

Filter the broth with a strainer and put it to cool well in the refrigerator to degrease it more easily.

Preparing the chicken

Remove the skin from the chicken and debone it well, being careful to remove all the small bones. Collect the chicken pulp in a baking dish and pour the filtered broth remaining on the bottom of the pan over the deboned meat, to keep it soft. Cover with film and set aside.

Cooking the noodles and pak-choi

Thermomix® Setting

10 min/212°F/Speed 1 100

Put the necessary broth, filtered and degreased, into the bowl for cooking the noodles and pak-choi. Bring to a boil by setting 10 Min./100°C/Stufe 1.

600

Cooking the noodles

Thermomix® Setting

3 min/212°F/Speed 1 100

When the broth boils, add the noodles and cook for 3 minutes by setting 3 Min./100°C/Stufe 1.

180

Cooling the noodles

Drain the noodles and put them to cool in a container with cold water to stop cooking.

Cooking the pak-choi

Thermomix® Setting

4 min/212°F/Speed 1 100

Add the pak-choi in the bowl and cook for 4 minutes by setting 4 Min./100°C/Stufe 1.

240

Assembling the soup

Put a little chicken, pak-choi and noodles in bowls. Pour the boiling broth. Add a drizzle of sesame seed oil and garnish with finely sliced spring onion.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

More images

About this recipe

Chicken broth is a timeless classic, a grandmother's remedy for every ailment and comfort food par excellence. In my family, chicken broth was a ritual, prepared with love and patience, and this version with egg noodles and pak-choi is a tribute to that tradition, with a touch of modernity and a hint of exoticism. The star anise and ginger, in fact, add a warm and spicy note that blends perfectly with the delicacy of the chicken and the freshness of the pak-choi. The chicken is the main ingredient, of course. I use a whole chicken, preferably free-range, for a richer and more flavorful broth. The star anise and ginger, as mentioned, give a particular aroma, while the salt enhances the flavors. The egg noodles add consistency and substance, while the pak-choi, with its crisp leaves and slightly bitter taste, gives freshness and a touch of color. The fresh spring onion, finally, completes the dish with its pungent and aromatic note. The sesame oil, added raw, gives an unmistakable aroma and a touch of oriental flavor. The preparation with the Thermomix® greatly simplifies the process. The pressure cooking of the chicken, in particular, allows you to obtain a rich and flavorful broth in a relatively short time. It is important to carefully filter the broth to remove any impurities and degrease it to make it lighter and more digestible. A trick to easily degrease the broth is to let it cool in the refrigerator: the fat will solidify on the surface and it will be easy to remove it with a spoon. When deboning the chicken, it is essential to be careful to remove all the small bones, to avoid unpleasant surprises during tasting. For a vegetarian or vegan version, you can replace the chicken with dried shiitake mushrooms and kombu seaweed, which will give a umami flavor similar to that of the chicken. You can also add other vegetables, such as carrots, celery and leeks, for an even richer and more nutritious broth. Instead of egg noodles, you can use rice noodles or soy noodles. For a spicier touch, you can add a pinch of chilli or a few drops of chilli oil. This soup is perfect to serve hot, as a single dish or as an appetizer. It can be accompanied with toasted bread croutons, breadsticks or crackers. For an extra touch of color and flavor, you can add fresh aromatic herbs, such as parsley, coriander or chives. Chicken broth can be stored in the refrigerator for 2-3 days, or it can be frozen for a longer period. It can be prepared in advance and heated when needed. The deboned chicken is stored separately from the broth, to prevent it from drying out.