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Photo of Chicken noodle soup with chilli by WW

Chicken noodle soup with chilli

Total Time
11 hr
20 min
3 hr 35 min
Try this version of chicken noodle soup and you will be amazed at how much flavour there is thanks to the ginger, spices and chilli.


Chinese rice wine

150 ml, (shaoxing wine)

Soy sauce

¼ cup(s), (60ml)

Green shallot(s)

4 individual, cut into 4cm lenghts

Fresh ginger

1 tbs, (3cm piece), thinly sliced

Star anise

2 individual

Cinnamon quill

1 whole

Whole raw skinless chicken

540 g, (Buy 1.2kg)

Chinese broccoli (gai lan)

1 bunch(es), (Chinese broccoli), chopped

Dry rice noodles

200 g, flat, thin

Fresh red chilli

1 whole, long, thinly sliced


1 medium, cut into wedges, to serve


  1. Place 1.5 litres (5 cups) water, wine, soy sauce, shallots, ginger, star anise and cinnamon in a 4.5-litre (18-cup) slow cooker. Place chicken, breast-side down, in soy mixture. Cook, covered, on high for 4 hours (or low for 8 hours) or until chicken is cooked through.
  2. Carefully remove chicken from cooker. Remove and discard bones and skin. Coarsely shred meat using two forks.
  3. Add gai lan to slow cooker and cook, covered, for 5 minutes or until just tender.
  4. Meanwhile, prepare noodles following packet instructions or until just tender. Divide noodles among serving bowls. Top with chicken and gai lan. Ladle 1 cup (250ml) broth into each bowl. Serve topped with chilli and lime.


TIPS: You can use dry sherry instead of shaoxing wine.Suitable to cook on the stovetop.