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Asian Recipes
Five-Spice Chicken Soup

Five-Spice Chicken Soup

with Udon Noodles and Bok Choy

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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:Wheat/BléSoy/SojaSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

400 g

Udon Noodles

(ContainsWheat/Blé)

4 unit

Baby Bok Choy

113 g

Carrot

2 unit

Green Onions

10 g

Garlic

30 g

Ginger

14 g

Cilantro

1 tbsp

Chinese Five Spice

2 tbsp

Teriyaki Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

1 unit

Cinnamon Stick

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2418 kJ
Calories578 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber5 g
Protein45 g
Cholesterol141 mg
Sodium1407 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Instructionsarrow up iconarrow up icon
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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.

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!