This Poached Chicken Asian Soup is delicious, comforting and easy to make. With tender poached chicken, egg noodles, mushrooms and bok choy in a garlic-infused broth, this soup is perfect for a chilly day or a quick midweek dinner. This dish is also highly versatile – you can swap out the veggies for whatever you need to use up, and add your choice of garnish. I like to serve this soup with fried shallots, a drizzle of chilli oil and a sprinkle of sesame seeds. Fresh herbs such as coriander (cilantro) would also work well.
Yes, Poached Chicken Asian Soup can be made ahead of time and refrigerated for up to 3 days. It can also be frozen for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
Yes, Poached Chicken Asian Soup is great for leftovers and can be refrigerated for up to 3 days.
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Trish says:
Do you poach the chicken in the broth
Nicole says:
Hi Trish, this recipe actually uses pre-poached chicken, but here are some instructions:
For perfectly poached chicken, take the chicken out of the fridge and leave it at room temperature while you boil the water to poach the chicken. Fill a large pot (wide enough to hold the chicken breasts in one layer) with enough water to cover the chicken breast by at least 6 cm. Bring to the boil. Add the chicken breast to the boiling water using tongs, ensuring it’s in a single layer. Bring back up to the boil and immediately remove the pot from the heat. Keep the lid on and allow the chicken to sit for 30 minutes. (The chicken can be left for up to 45 minutes without risk of it overcooking and drying out.) Note: Don’t add salt, or any stock powders containing salt, to the water because this results in tough chicken!
Hope this helps! ❤️ Nic x
Salena says:
How do recommend to poach chicken i have never done that before.
Nicole says:
Hi Selena, here are some tips for you – hope they help! Nic x
For perfectly poached chicken, take the chicken out of the fridge and leave it at room temperature while you boil the water to poach the chicken. Fill a large pot (wide enough to hold the chicken breasts in one layer) with enough water to cover the chicken breast by at least 6 cm (2½ inches). Bring to the boil. Add the chicken breast to the boiling water using tongs, ensuring it’s in a single layer. Bring back up to the boil and immediately remove the pot from the heat. Keep the lid on and allow the chicken to sit for 30 minutes. (The chicken can be left for up to 45 minutes without risk of it overcooking and drying out.) Note: Don’t add salt, or any stock powders containing salt, to the water because this results in tough chicken!
alyssataylor78 says:
this looks amazing