RCI-ND.004.0012.001
Chinese Chicken Noodle Soup with Spinach and Garlic Chives
In Chinese culture, noodles symbolize longevity and are often served at New Year celebrations and traditionally left very long.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- x 3½ to 4 pound chicken1 unit
- thin slices fresh gingerroot8 unit
- bunch scallions1 unitcut crosswise into thirds
- 10 cups
- ¾ cup
- dried rice-stick noodles (rice vermicelli)2 ounces
- fresh spinach½ poundcoarse stems discarded and leaves washed, drained, and chopped coarse (about 4 packed cups)
- thinly sliced fresh garlic chives or regular fresh chives¾ cup
Method
1
Place whole chicken in a large pot and add water, covering the bird completely. Bring to a boil over high heat, skimming off any foam and impurities that rise to the surface.
2
Add the ginger slices, scallion pieces, and Chinese rice wine or sherry to the pot. Return to a simmer.
30 minutes
3
Reduce heat to medium-low and simmer gently for 30 minutes, until the chicken is cooked through and tender.
4
Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces, discarding skin and bones.
5
Strain the broth through a fine sieve into a clean pot, pressing gently on the solids to extract maximum flavor. Discard the ginger, scallions, and other solids.
6
Bring the strained broth back to a boil over high heat. Add the dried rice-stick noodles and cook until tender, about 5 minutes.
7
Add the shredded chicken and chopped spinach to the pot, stirring gently to distribute evenly throughout the broth.
8
Stir in the sliced garlic chives or regular chives, cooking just until the greens become fragrant and wilt slightly, about 1 minute. Do not overcook or the delicate flavor will diminish.
9
Taste the soup and adjust seasoning as needed, adding salt or additional rice wine to balance flavors. Ladle into serving bowls and serve hot.