As a lover of soup, this delicious Sous Vide Chicken Noodle Soup with Bok Choy was a welcome addition to my recipe book. It’s a perfect meal for a rainy or chilly day — even during warmer weather months. It tastes like a wonton soup you might order at your local Chinese restaurant.

Bowl of soup with rice noodles, bok choy, mushroom slices, tofu pieces, chili flakes, and chopped green onions. — Photo credit: On and Off Keto.

Sous Vide Chicken Noodle Soup with Bok Choy

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Unlike some other sous vide method recipes that require 24 hours for the meat to tenderize, the chicken cooks here in a relatively short time. Because it spends a few hours in a sous vide water bath, you’re guaranteed to get tender, juicy chicken at the other end.

Ingredients

I’ve broken out the ingredients into two groups: for the sous vide chicken and then for the soup itself.

Sous Vide Chicken

2 boneless skinless chicken breasts
2 teaspoons toasted sesame oil
Sea salt and black pepper to taste

Soup Ingredients

1 tablespoon extra virgin olive oil
4-5 green onions chopped (white and green parts separated)
3-4 cloves garlic minced
10 ounces white mushrooms cleaned and sliced
2 teaspoons five spice powder
1 tablespoon fresh ginger finely minced
6 cups chicken broth preferably organic
3 baby bok choy trimmed and sliced
4 ounces shirataki noodles
Sea salt and black pepper to taste
Crushed red pepper flakes to serve (optional)

Instructions

Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 145 F and the cook time to two hours.
While the water bath heats up, drizzle the chicken breasts with the toasted sesame oil and season with salt and black pepper, to taste.
Place chicken breasts in an airtight plastic bag and remove as much air as possible while sealing.
Once the water bath reaches the set temperature, add the sealed bag. Note: The bag will sink if enough air has been removed. Restart the sous vide timer for two hours.
Approximately 10 minutes before the chicken is done, heat the olive oil in a large, high-sided skillet over medium heat. Add the white part of the green onions and garlic. Stirring continually for 1 minute or until fragrant.
Add the sliced mushrooms to the skillet and sprinkle the five spice powder and freshly grated ginger on top. Season with salt and black pepper, to taste. Cook, stirring frequently until the mushrooms are golden brown, approximately 5 to 6 minutes.
Add the chicken broth and simmer, stirring occasionally, until heated through.
When cooking time is complete, remove the chicken breasts from the water bath and discard any liquid in the plastic bag. Transfer the chicken breasts to a plate and pat dry with a paper towel. When cool enough to handle, shred or chop the chicken as desired.
Add the chicken, bok choy and rice noodles to the skillet and continue cooking until the greens are wilted and the rice noodles are tender, but not too soft, approximately 5 to 6 minutes.
Remove from heat and serve immediately garnished with sliced green onions and crushed red pepper flakes, if using. Enjoy!

A bowl of noodle soup with mushrooms, green onions, chili flakes, and bok choy, placed on a wooden surface next to fresh bok choy leaves. — Photo credit: On and Off Keto.

Some of the low-carb recipes on this blog that employ sous vide cooking include:

Notes

I’m suggesting you use shirataki noodles in this soup because they are the lowest carb noodle option. If you don’t want to use them or can’t find them — though here is a link to buy shirataki noodles online where they are called konjac noodles — you can use regular noodle pasta, such as spaghetti or angel hair pasta. However, keep in mind that the nutritional information shared here will not be accurate, especially with regard to the carbs.

Sous Vide Chicken Noodle Soup with Chicken

As a lover of soup, this delicious Sous Vide Chicken Noodle Soup with Bok Choy was a welcome addition to my recipe book. It's a perfect meal for a rainy or chilly day — even during warmer weather months. It tastes like a wonton soup you might order at your local Chinese restaurant.

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Course: Main Course

Cuisine: American, Chinese

Prep Time: 15

Cook Time: 2

Additional Time: 15

Total Time: 2 30

Servings:

Calories: 121kcal

Author: Leah Ingram

Equipment

1 Sous Vide Equipment

Ingredients

Sous Vide Chicken

2 boneless skinless chicken breasts
2 teaspoons toasted sesame oil
Sea salt and black pepper to taste

Soup Ingredients

1 tablespoon extra virgin olive oil
4-5 green onions chopped (white and green parts separated)
3-4 cloves garlic minced
10 ounces white mushrooms cleaned and sliced
2 teaspoons five spice powder
1 tablespoon fresh ginger finely minced
6 cups chicken broth preferably organic
3 baby bok choy trimmed and sliced
4 ounces shirataki noodles
Sea salt and black pepper to taste
Crushed red pepper flakes to serve (optional)

Instructions

Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 145 F and the cook time to two hours.
While the water bath heats up, drizzle the chicken breasts with the toasted sesame oil and season with salt and black pepper, to taste.
Place chicken breasts in an airtight plastic bag and remove as much air as possible while sealing.
Once the water bath reaches the set temperature, add the sealed bag. Note: The bag will sink if enough air has been removed. Adjust the sous vide timer back to two hours, if necessary.
Approximately 10 minutes before the chicken is done, heat the olive oil in a large, high-sided skillet over medium heat. Add the white part of the green onions and garlic. Stirring continually for 1 minute or until fragrant.
Add the sliced mushrooms to the skillet and sprinkle the five spice powder and freshly grated ginger on top. Season with salt and black pepper, to taste. Cook, stirring frequently until the mushrooms are golden brown, approximately 5 to 6 minutes.
Add the chicken broth and simmer, stirring occasionally, until heated through.
When to cook time is complete, remove the chicken breasts from the water bath and discard any liquid in the plastic bag. Transfer the chicken breasts to a plate and pat dry with a paper towel. When cool enough to handle, shred or chop the chicken as desired.
Add the chicken, bok choy and rice noodles to the skillet and continue cooking until the greens are wilted and the rice noodles are tender, but not too soft, approximately 5 to 6 minutes.
Remove from heat and serve immediately garnished with sliced green onions and crushed red pepper flakes, if using. Enjoy!

Notes

Nutrition