Mary KellyTo enhance your experience with P.F. Chang’s chicken noodle soup, consider pairing it with light yet flavorful options that complement the soup’s savory warmth. Spring rolls are a great choice, offering a crispy texture that contrasts beautifully with the smoothness of the soup.
Potstickers, whether steamed or fried, also make an excellent pairing, with their flavorful fillings enhancing the soup’s textures. An Asian-style salad with sesame dressing provides a refreshing balance, while the addition of mandarin oranges introduces a surprising sweetness.
Finally, rice noodles topped with sesame oil and green onions can soak up the broth, allowing you to enjoy every spoonful to the fullest. These pairings work together to create a well-rounded and satisfying meal.
Ah, chicken noodle soup! It’s a dish that reminds many of home and comfort. But when it comes to chicken noodle soup, P.F. Chang’s version stands out with its Asian flair. This isn’t just chicken soup; it consists of vibrant flavors and unique ingredients that transport you to a bustling Asian market.
Today, I’m excited to guide you through making this delightful dish so you can savor it right in your kitchen.
What is P.F. Chang’s Chicken Noodle Soup?
P.F. Chang’s chicken noodle soup is a savory and refreshing dish that combines tender chicken with delicate lo mein noodles in a broth bursting with flavor.
The ingredients blend seamlessly to create a nourishing experience that warms both body and soul. No matter if you have a sniffle or just want a satisfying meal, this soup fits the bill beautifully.
Why This Recipe Works?
1. Balanced Flavor Profile:
The combination of tamari, lime juice, and sesame oil creates a perfectly balanced flavor. The sweetness from brown sugar complements the savory proteins, while lime offers a zesty burst that livens things up.
2. Nutrient-Packed Ingredients:
Filled with chicken, fresh veggies, and beneficial spices, this soup holds a plethora of nutrients. You get protein from the chicken and loads of vitamins from vegetables like carrots and mushrooms. Plus, ginger adds anti-inflammatory properties.
3. Fast and Convenient:
In under an hour, you can whip up this dish without feeling rushed. The steps are simple. Set aside the time once, and you can enjoy leftovers for lunch!
4. Customizable:
This recipe allows for flexibility. Don’t have a specific ingredient? Swap it out for something else you adore. Garlic chili paste can be replaced with your favorite hot sauce, and if you’ve got different noodles on hand, those work too.
Ingredients You’ll Need To Make This P.F. Chang’s Chicken Noodle Soup
- 1 box lo mein noodles
- 4 boneless skinless chicken breasts
- 48 oz chicken stock
- 1/4 cup tamari sauce
- 1 tsp white sugar
- 1 tsp dark brown sugar
- 2 tbsp freshly squeezed lime juice
- 1/2 tbsp rice vinegar
- 1-inch fresh ginger root, sliced
- 1/2 cup grape tomatoes (canned or fresh)
- 1 cup shiitake mushrooms, sliced
- 1 tsp lime zest
- 1 pinch ground ginger
- 1/2 cup sliced green onions
- 1/2 cup fresh cilantro, chopped
- 1/2 cup julienned carrots (optional)
- 1/2 cup bean sprouts (optional)
- 1/2 tbsp garlic chili paste
- 1/2 tbsp sriracha sauce
- 3 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp fish sauce
How To Make This?
Step 1: Prepare the Noodles
Start by cooking the lo mein noodles according to the package instructions. Once done, drain and rinse under cold water. This will stop the cooking process and prevent them from sticking together.
Step 2: Cook the Chicken
In a large pot, add your chicken breasts along with half of the ginger slices and chicken stock. Bring to a rolling boil and let simmer for about 20 minutes, or until the chicken is cooked through. Once done, remove the chicken and set aside.
Step 3: Create the Flavorful Broth
In the same pot, add tamari sauce, white sugar, dark brown sugar, lime juice, rice vinegar, remaining ginger, and lime zest. Stir this mixture well to combine the flavors.
Step 4: Add the Vegetables
Chop up the cooked chicken and return it to the pot along with shiitake mushrooms, grape tomatoes, green onions, carrots, and any other veggies you like. Let it all simmer together for about 10 minutes.
Step 5: Thicken the Soup
In a separate bowl, mix cornstarch with a little water to create a slurry. Slowly stir this into the pot to thicken the broth. Cook for another 2-3 minutes until it reaches your desired consistency.
Step 6: Finish with Zing
Finally, stir in the cilantro, bean sprouts, garlic chili paste, sriracha sauce, sesame oil, and fish sauce. Let it sit for a moment to blend those flavors before serving.
Tips
- Adjust According to Preference: If you prefer more heat, increase the garlic chili paste or add sliced fresh chilies during cooking.
- Use Leftover Chicken: This is a great way to utilize leftover rotisserie chicken. Just shred it and add it in the last few steps.
- Vegetarian Option: Replace chicken with tofu and vegetable broth for a vegetarian delight.
- Make Ahead: The soup can be prepared in advance. Just add noodles when reheating to prevent them from getting soggy.
- Experiment with Add-Ins: Consider bok choy, snow peas, or other vegetables to enhance the flavor and nutrition.
How to Store the Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. Just remember to keep the noodles separate if you’re not planning to serve it all at once.
Freezing the soup is an option too, but the noodles may lose their texture. Thaw the soup overnight in the fridge before reheating.
Recommended Side Dishes for P.F. Chang’s Chicken Noodle Soup
1. Asian Cucumber Salad: This light dish combines cucumber, rice vinegar, and a sprinkle of sesame seeds. Its refreshing taste complements the soup perfectly.
2. Teriyaki Glazed Vegetables: Roasted or stir-fried veggies with teriyaki sauce provide a delightful side that echoes the Asian theme.
3. Edamame: These healthy soybean pods, sprinkled with sea salt, are an easy side that adds protein and a touch of fun to your meal.
4. Fried Rice: A small serving of fried rice can round out your meal. The flavors mingle nicely with the soup, providing satisfaction in every bite.
Substitute Options for Ingredients
1. Tamari Sauce: If you can’t find tamari, regular soy sauce works well. For a gluten-free option, look for certified gluten-free soy sauce.
2. Lo Mein Noodles: Replace these noodles with spaghetti or rice noodles if you’re in a bind. The texture might vary slightly, but the flavor will hold strong.
3. Shiitake Mushrooms: Substitute with button mushrooms or even dried porcini. Just soak dried versions before use.
4. Fish Sauce: If fish sauce isn’t available, consider using soy sauce mixed with a dash of lemon juice for a similar umami profile.
P F Chang’s Chicken Noodle Soup Recipe
Equipment
- Large pot
- Separate bowl
Ingredients
- 1 box lo mein noodles
- 4 boneless skinless chicken breasts
- 48 oz chicken stock
- 1/4 cup tamari sauce
- 1 tsp white sugar
- 1 tsp dark brown sugar
- 2 tbsp freshly squeezed lime juice
- 1/2 tbsp rice vinegar
- 1- inch fresh ginger root sliced
- 1/2 cup grape tomatoes used half from a can
- 1 cup shiitake mushrooms sliced
- 1 tsp lime zest
- 1 pinch ground ginger
- 1/2 cup sliced green onions
- 1/2 cup fresh cilantro chopped
- 1/2 cup julienned carrots optional
- 1/2 cup bean sprouts optional
- 1/2 tbsp garlic chili paste
- 1/2 tbsp sriracha sauce
- 3 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp fish sauce
Instructions
- Start by cooking the lo mein noodles according to the package instructions. Once done, drain and rinse under cold water. This will stop the cooking process and prevent them from sticking together.
- In a large pot, add your chicken breasts along with half of the ginger slices and chicken stock. Bring to a rolling boil and let simmer for about 20 minutes, or until the chicken is cooked through. Once done, remove the chicken and set aside.
- In the same pot, add tamari sauce, white sugar, dark brown sugar, lime juice, rice vinegar, remaining ginger, and lime zest. Stir this mixture well to combine the flavors.
- Chop up the cooked chicken and return it to the pot along with shiitake mushrooms, grape tomatoes, green onions, carrots, and any other veggies you like. Let it all simmer together for about 10 minutes.
- In a separate bowl, mix cornstarch with a little water to create a slurry. Slowly stir this into the pot to thicken the broth. Cook for another 2-3 minutes until it reaches your desired consistency.
- Finally, stir in the cilantro, bean sprouts, garlic chili paste, sriracha sauce, sesame oil, and fish sauce. Let it sit for a moment to blend those flavors before serving.
Notes
- Adjust According to Preference: If you prefer more heat, increase the garlic chili paste or add sliced fresh chilies during cooking.
- Use Leftover Chicken: This is a great way to utilize leftover rotisserie chicken. Just shred it and add it in the last few steps.
- Vegetarian Option: Replace chicken with tofu and vegetable broth for a vegetarian delight.
- Make Ahead: The soup can be prepared in advance. Just add noodles when reheating to prevent them from getting soggy.
- Experiment with Add-Ins: Consider bok choy, snow peas, or other vegetables to enhance the flavor and nutrition.
Nutrition
Frequently Asked Questions
Conclusion
Making P.F. Chang’s chicken noodle soup at home isn’t just a fulfilling cooking experience; it’s an adventure into flavors that delight and nurture. From vibrant veggies to tender chicken, each bite tells a story of comfort and warmth.
So, next time you crave something gratifying, remember this recipe. Gather your ingredients, get cooking, and enjoy the companionship of rich, homemade flavors. Whether you enjoy it on a cozy night in or serve it to guests, this soup is sure to impress.
Happy cooking!
