Chicken Stew with Noodles

5 from 1 vote
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Dishes, Soups and Stews, Stews
Servings 4
Calories 531 kcal


Calories: 531 kcalCarbohydrates: 91 gProtein: 39 gFat: 14 gSaturated Fat: 9 gCholesterol: 105 mgSodium: 884 mgFiber: 14 gSugar: 12 gVitamin A: 84.75 IUCalcium: 125 mgIron: 13 mg


  • one 1-3/4-lb chicken
  • 5 oz. 4 cups fresh leaf spinach
  • 3 stalks celery coursely chopped
  • 1 whole onion 1 large leek
  • 1 slice fresh ginger root 1-inch slice, thinly sliced
  • 2 tbsp rice wine
  • 1 - 2 tsp salt
  • 2-1/4 cups water or chicken stock
  • 8 oz Chinese egg noodles
  • 7 oz shiitake mushrooms
  • 1 tbsp light soy sauce


  • Blanch the washed chicken in boiling water for 4 - 5 minutes, removed, rinse with cold water, and drain.
  • Wash the spinach and dry well. Remove the stalks and cut the leaves evenly into sections about 1-1/2 inches long.
  • Place the chicken, celery, leek, and ginger in a pot, add the rice wine, salt and, water or stock.
  • Bring to a boil quickly over a high heat, reduce the heat, and simmer for 1 hour, skimming frequently.
  • Cook the noodles until until al dente. When the chicken is cooked, remove the ginger and leek, add the noodles and cook briefly.
  • In a separate saucepan, cook the mushrooms in salted water for about 10 minutes. Add to the soup with their cooking liquid bout 15 minutes before the end of the cooking time.
  • Add the spinach to the soup 5 minutes before the end of the cooking time and continue to cook, making sure that the spinach remains crisp. Season with the soy sauce.
Keyword Pasta, Poultry, simmer, Vegetables
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