Chinese Chicken Soup

Category: CSA Updates!


  • 1 tablespoon toasted sesame oil
  • 4 scallions, chopped (white and green parts separated)
  • 1 2-inch piece ginger, peeled and finely chopped
  • 3 cloves garlic, minced
  • 2 cups chicken bone broth
  • 16 oz of chopped raw chicken (white meat is typical, but anything will work)
  • 2 tablespoons teriyaki sauce
  • Kosher salt
  • 1 cup chopped delicata OR other winter squash
  • 9 ounces fresh Asian egg noodles
  • 1 colored bell pepper, thinly sliced (green is not preferred, but will do in a pinch)
  • 1 bunch of Asian greens (bok choy, tatsoi, napa, etc.)


  • Heat the sesame oil in a large pot over medium heat.
  • Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
  • Add 5 cups water plus the chicken broth, chicken, teriyaki sauce and salt.
  • Cover and bring to a simmer.
  • Add the squash and reduce the heat to medium low.
  • Cook, covered, until the chicken is just cooked through, about 7 minutes.
  • Remove the chicken to a plate; let cool slightly, then shred.
  • Return the soup to a simmer over medium-high heat.
  • Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes.
  • Add the greens and shredded chicken.
  • Top with the scallion greens.