You can make your very own Chinese-style chicken soup with vermicelli noodles in the comfort of your home.
- Prep time 25 minutes
- Total time 1 hour & 45 minutes
- Portion size 8 servings
Ingredients
Broth:
Method
Broth: Place chicken, 12 cups water, peppercorns, cilantro (if using), star anise, ginger and bay leaves in 6- to 8-quart Instant Pot. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 25 minutes (takes about 30 minutes to come to pressure). When cooking finishes, press Cancel; allow pressure to naturally release until Pressure Release Valve drops (takes about 20 minutes).
Open lid. Transfer chicken to bowl; let cool enough to handle. Shred chicken into large pieces, discarding bones and skin. Strain Broth through fine-mesh sieve into large bowl; let stand for 5 minutes. Skim any fat that rises to surface.
Cook vermicelli according to package directions. Drain; place on baking sheet to cool.
Clean Instant Pot insert; press Sauté. Add sesame oil, mushrooms and salt; cook until softened, about 7 minutes. Add Broth, soy sauce and fish sauce; bring to simmer. Cook for 10 minutes. Add bok choy; cook until tender-crisp, about 3 minutes.
Divide vermicelli and chicken among bowls; ladle soup over top. Sprinkle with cilantro (if using). Serve with lime wedges and chili oil (if using).
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 980 mg
- Sugars 2 g
- Protein 19 g
- Calories 286
- Total fat 10 g
- Potassium 629 mg
- Cholesterol 58 mg
- Saturated fat 2 g
- Total carbohydrate 30 g
%RDI
- Iron 14
- Folate 23
- Calcium 10
- Vitamin A 42
- Vitamin C 42
