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Five-Spice Chicken Soup

Five-Spice Chicken Soup

with Udon Noodles and Bok Choy

4.1
(216)
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Nothing warms us up like a hearty bowl of soup! Udon noodles is a thick wheat flour noodle from Japan, and we love it's chewy texture! We're sure you will enjoy this as much as we do!

Allergens:
Gluten
•Soy
•Sulphites
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Chicken Thighs

400 g

Udon Noodles

(Contains: Gluten)

4 unit

Bok Choy, chopped

113 g

Carrot

2 unit

Green Onion

10 g

Garlic

30 g

Ginger

14 g

Cilantro

1 tbsp

Chinese Five Spice

2 tbsp

Teriyaki Sauce

(Contains: Soy, Sulphites, Wheat)

1 unit

Chicken Broth Concentrate

1 unit

Cinnamon Stick

Not included in your delivery

unit

Oil*

Nutrition Values

Energy (kJ)2418 kJ
Calories578 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber5 g
Protein45 g
Cholesterol141 mg
Sodium1407 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

Cooking Steps

PDF
Slice the bok choy
1

Prep: Wash and dry all produce. Thinly slice the bok choy and green onions. Mince or grate the garlic. Peel, then mince 1 tbsp ginger (double for 4 people.) Roughly chop the cilantro.

Start the soup
2

Cook the veggies: Heat a large pot over medium-high heat. Add a drizzle of oil, then carrots and green onions. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, ginger, cinnamon stick, broth concentrate(s) and 31/4 cups water (double for 4 people). Bring up to a boil, then reduce the heat to medium-low. Simmer until carrots are tender, 4-5 min.

3

Cook the chicken: Meanwhile, pat the chicken dry with paper towels, then season with the Chinese five spice and a pinch of salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until chicken is cooked through, 4-6 min per side. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

4

Add the bok choy and noodles to the soup. Cook until the noodles are tender, 2-3 min. Stir in the teriyaki sauce.

5

Finish and serve: Thinly slice the chicken. Remove the cinnamon stick from the soup. Divide your soup and noodles into bowls. Top with the chicken and sprinkle with cilantro. Enjoy!

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