This Chinese Chicken Noodle Soup is warm, comforting, and full of flavor! It’s made with tender chicken, colorful veggies, and chewy noodles in a tasty broth that feels like a big hug in a bowl.
I love making this soup on chilly days—it’s easy to whip up, and the aroma fills the house! Plus, it’s a perfect way to use up leftover chicken. Yum!
Key Ingredients & Substitutions
Chicken Broth: Using homemade broth gives the best flavor, but store-bought low-sodium works well too. If you’re in a pinch, you can use vegetable broth for a lighter option.
Vegetable Oil: This is great for sautéing, but you can substitute with sesame oil for an extra layer of flavor. Just use it sparingly, as it’s stronger in taste!
Chicken: Boneless, skinless chicken breasts are easy to cook, but thighs stay juicier. For a quicker option, shredded rotisserie chicken is perfect too.
Noodles: Traditional Chinese egg noodles are the best here, but if you can’t find them, ramen noodles or even rice noodles work just fine.
Bok Choy: If bok choy isn’t available, you can use spinach or kale instead. They add a different taste but fit right in!
Chili Paste: This adds a nice kick to the soup. If you’re not keen on spicy, you can skip it or reduce the amount. A sprinkle of black pepper can also add flavor without heat.
How Do I Cook the Chicken Perfectly?
Getting juicy chicken in your soup is essential. Here’s how to ensure it cooks perfectly:
- Slice the chicken thinly. This helps it cook through quickly and evenly.
- Cook it just until it turns white. Overcooking will dry it out, so remove it from the heat as soon as it’s mostly cooked.
- Simmer the chicken in broth. This not only cooks it but keeps it moist and infuses more flavor into the soup.
Following these tips will help you achieve tender, flavorful chicken in your soup every time!
Chinese Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth (preferably homemade or low-sodium)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 8 oz Chinese egg noodles or ramen noodles
- 1 cup bok choy, chopped
- 1/2 cup bean sprouts
- 4 green onions, sliced thinly (white and green parts separated)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili paste or chili flakes (optional for heat)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and about 20 minutes to cook, totaling around 35 minutes from start to finish. It’s quick enough for a weekday dinner while being hearty enough to warm you up!
Step-by-Step Instructions:
1. Sautéing Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Once it’s hot, add the minced garlic, fresh ginger, and the white parts of the green onions. Sauté these for about 1-2 minutes or until they’re fragrant. This step is key to building flavor!
2. Cooking the Chicken:
Next, add the thinly sliced chicken to the pot. Cook it for about 3-4 minutes, stirring occasionally, until the chicken turns white and is mostly cooked through. This step ensures the chicken gets all those lovely flavors from the aromatics.
3. Adding the Broth:
Pour in the chicken broth and bring it all to a gentle boil. Once boiling, lower the heat to a simmer and let it cook for about 10 minutes. This will help the flavors meld together nicely.
4. Cooking the Noodles:
While the soup is simmering, cook the noodles according to the package instructions until they are just al dente. Once done, drain and set them aside. You want them slightly firm as they will cook a bit more in the soup.
5. Creating the Soup Base:
Add the chopped bok choy, bean sprouts, soy sauce, rice vinegar, and chili paste (if you’re using it) to the pot. Let everything simmer together for another 3-5 minutes, until the greens are tender and vibrant.
6. Final Taste Check:
Before serving, give the broth a taste. Season it with salt and pepper to your liking. This is the moment to adjust flavors!
7. Serving the Soup:
To serve, place a portion of the cooked noodles in each bowl. Ladle the hot soup with chicken and vegetables over the noodles, making sure to include plenty of broth.
8. Garnishing:
Finally, garnish your soup with the sliced green parts of the green onions and a sprinkle of fresh cilantro or parsley for a bright finish!
9. Enjoy:
Serve your comforting bowl of Chinese Chicken Noodle Soup hot with chopsticks or a spoon, and enjoy every delicious bite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before slicing. The best way to thaw is overnight in the refrigerator, or you can place it in a sealed plastic bag and submerge it in cold water for quicker thawing.
What Should I Do If I Don’t Have Bok Choy?
No worries! If bok choy isn’t available, you can substitute with spinach or kale. Both will add a similar green flavor and will wilt nicely in the soup.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to retain moisture, as the noodles can absorb liquid over time.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, substitute chicken with tofu or mushrooms, and use vegetable broth instead of chicken broth. The rest of the recipe remains the same for a delicious, plant-based soup!
