Chinese chicken noodle soup (recipe)

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Chinese chicken noodle soup (recipe)
NameChinese chicken noodle soup
IngredientsSwanson chicken broth Water chestnut Egg Turkey Pork Napa cabbage Celery Carrots Scallions
Totaltime (in hours)0
Keto friendlinessKeto friendly
Calories154.1
Fat7.3
Protein17
Carbohydrate4.3
Fiber1
Net carbohydrates3.3
Sugar1.8
Saturated fat2
Cholesterol (mg)71.2
Sodium1014.6
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chinese chicken noodle soup (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Recipe instructions

  1. This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
  2. Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
  3. After stock boils, add the packet of seasoning supplied with Top Ramen.
  4. While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
  5. The egg will cook into threads.
  6. Just before serving, add the noodles and the peas, then the sesame oil and scallions.
  7. Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
  8. You can always add another can of chicken broth if soup is too thick or you like more broth.
  9. You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
  10. If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
  11. Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.

    Food tags
    Chicken, Poultry, Meat, Chinese, Asian,


Chinese chicken noodle soup (recipe) details

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Contributors: Prab R. Tumpati, MD