Go Back

Chinese Chicken Noodle Soup

Chinese chicken noodle soup made with a lightly seasoned ginger-garlic broth, tender simmered chicken and mushrooms, and separate noodles for a clean, springy texture. Finished with bok choy and topped with green onions, cilantro, and chili oil for a fragrant, comforting bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and noodles soup base
  • 1.5 lb chicken breast Thinly sliced.
  • 6 oz thin Chinese wheat noodles or rice noodles Cook separately per package directions.
  • 2 cup bok choy Chopped.
  • 1 cup shiitake mushrooms Sliced.
  • 3 green onions Sliced.
  • 6 garlic Minced.
  • 2 tbsp fresh ginger Grated.
  • 8 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 0.25 tsp white pepper
  • 1 cilantro For serving; optional garnish.
  • 1 chili oil For serving; to taste.
  • 1 salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Simmer the broth
  1. Bring the chicken broth to a simmer in a large pot over medium-high heat, then add the garlic and ginger and cook for 5 minutes while gently simmering and fragrant.
  2. Stir in the soy sauce, sesame oil, and rice vinegar, then adjust to taste until the broth is balanced and amber.
Cook chicken, mushrooms, and bok choy
  1. Add the sliced chicken and shiitake mushrooms, then simmer for 10-12 minutes until the chicken is cooked through and the broth looks lightly glossy.
  2. Add the bok choy and cook for 3 minutes until wilted and bright green.
Cook noodles separately and assemble
  1. Cook the noodles separately according to package directions, then drain and divide them into bowls so they’re springy and not overcooked.
  2. Ladle the hot soup over the noodles, then season with white pepper and salt to taste.
  3. Garnish each bowl with green onions, cilantro, and a drizzle of chili oil for a fresh top and a final spicy finish.

Notes

Pro tip: keep the noodles separate until assembly so they stay springy and don’t soak up broth. Store leftovers in the fridge up to 3 days; for best texture, keep noodles separate from broth. Freezing: broth freezes well up to 2 months, but noodles may soften after thawing. Dietary swap: use tamari instead of soy sauce for a gluten-free option (check noodle packaging too).