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Chicken and Fish Ball Noodle Soup

Warm and comforting, this chicken and fish ball noodle soup combines tender roast chicken, chewy fish balls, and fresh Shanghai noodles in a flavorful broth. The veggies add a nice crunch, making each bowl a delightful experience.
Course Soup
Cuisine Chinese
Keyword chicken, comfort food, easy meal, fish balls, noodle soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6 servings
Calories 450kcal
Author Liza Agbanlog

Ingredients

  • 1 cup flaked roast chicken meat
  • Bones from roast chicken
  • 10 cups water
  • 1 teaspoon dried parsley
  • 1 tablespoon salt
  • ½ teaspoon ground pepper
  • 200 g fish ball
  • 500 g fresh Shanghai noodles
  • 1/2 cup chopped celery
  • 1/2 cup julienned carrots
  • 1 cup shredded napa cabbage
  • 2 eggs beaten
  • Chopped cilantro
  • Salt and pepper to taste

Instructions

  • Boil water over medium heat. Add chicken bones, parsley, salt and pepper. Simmer for 10 minutes.
  • Add carrots, celery, cabbage and chicken meat. Cook for 5 minutes.
  • Remove all bones, and then add fish balls and noodles. Cook for another 5 minutes. Season to taste.
  • Remove from heat then slowly pour in the eggs while stirring constantly.
  • Garnish with chopped cilantro and serve.
  • Enjoy!

Nutrition

Calories: 450kcal | Carbohydrates: 60g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 800mg | Fiber: 4g | Sugar: 3g