Dinner for 4

Chinese Chicken Noodle Soup

Name: Chinese Chicken Noodle Soup
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 chicken quarters; 1 1/2 tbsp vegetable oil; 2 slices ginger; 3 stalks green onions; 2 cloves garlic; 1 star anise; 6 cups cold water; 1 tsp fine table salt; 1 tbsp regular soy sauce; 1 tbsp fish sauce; 3 bay leaves; optional: 1 teaspoon sichuan peppercorn; 1 large carrot; 3 shanghai bok choy; kosher salt; 1 stalk green onion

Chicken quarters cook under pressure with ginger, garlic, and spices before carrot and bok choy finish the savory soup.

Typical price

$9.08for 4 servings

$2.27 per serving$9.08 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pressurecookrecipes.com

60 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Chinese Dairy-free High-protein Budget Family Dinners Lunches Instant Pot Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chicken drumsticks and wings$1.79/lb typical	1 lb	$1.79Typical price
Fresh ginger$0.40/oz typical	2 oz	$0.80Typical price
Green onions$1.19 each typical	0.5	$0.68Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Carrots$1.09/lb typical	0.2 lb	$0.21Typical price
Bok choy and napa cabbage$1.99/lb typical	a little	$0.19Typical price
Total for the servings shown		$9.08

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepperSoy sauceAsian sauces and pastes

Not included in the cost.

Ingredients

4 chicken quarters
1 1/2 tbsp vegetable oil
2 slices ginger
3 stalks green onions
2 cloves garlic
1 star anise
6 cups cold water
1 tsp fine table salt
1 tbsp regular soy sauce
1 tbsp fish sauce
3 bay leaves
optional: 1 teaspoon sichuan peppercorn
1 large carrot
3 shanghai bok choy
kosher salt
1 stalk green onion

Steps

Set a 6-quart pressure cooker to sauté, heat the oil, and cook ginger, two sliced green onions, and garlic for 3 minutes.
Add the chicken, water, salt, soy sauce, fish sauce, star anise, bay leaves, and Sichuan peppercorn.
Seal the cooker and cook on high pressure for 20 minutes, then let the pressure release naturally for 15 minutes.
Remove the chicken, discard the bones and skin, and shred the meat after it cools enough to handle.
Add the carrot and bok choy to the broth, set the cooker to sauté, and simmer for 8 minutes.
Return the chicken to the pot, simmer for 3 minutes, and check that it reaches 165 F before serving.