This warm and comforting Chinese Chicken Noodle Soup is perfect for cozy nights. It’s packed with tender chicken, fresh veggies, and delicious noodles in a tasty broth.
When I make this soup, my kitchen smells amazing! Plus, it’s a great dish to share with family on chilly days. Just grab a bowl and a comfy chair—you’re in for a treat!
Key Ingredients & Substitutions
Chinese Egg Noodles: Fresh noodles give the best texture, but dried ones work too. If you can’t find them, use regular spaghetti or rice noodles as a substitute; just adjust cooking times accordingly.
Chicken: Boneless, skinless chicken breast keeps it light. For more flavor, you can use thighs or leftover rotisserie chicken. Just shred and add at the end!
Broth: Chicken broth is essential for a rich flavor. If you prefer a lighter option, make it with vegetable broth or use bouillon cubes dissolved in water for a quick fix.
Vegetables: Baby bok choy adds a nice crunch. If you can’t find it, spinach or regular bok choy work well too. Just chop them into smaller pieces before adding.
Mushrooms: Shiitake mushrooms provide great flavor. If unavailable, any fresh mushroom will do. Canned mushrooms are a quick substitute too, though fresh is always best.
How Do I Get the Broth Just Right?
Crafting a tasty broth is key! Start by sautéing garlic and ginger, as they add a lovely aroma. Use low sodium chicken broth to manage salt levels and add soy and oyster sauce for more depth. Keep tasting while adding—you can always adjust it! If you find it too salty, a splash of water can help balance it.
- Cook garlic and ginger until fragrant, about 30 seconds.
- Add broth and water; bring to a gentle boil for the best flavor.
- Simmer with mushrooms and green onion for 5 minutes for added richness.
How to Make Chinese Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 oz fresh Chinese egg noodles (or dried Chinese egg noodles)
- 2 tablespoons vegetable oil
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 4 cups low sodium chicken broth
- 2 cups water
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 2 cups baby bok choy, ends trimmed
- 1/2 cup sliced mushrooms (shiitake or button)
- 3 green onions, sliced (separate white and green parts)
- 1 small red chili, thinly sliced (optional for heat)
- Salt to taste
How Much Time Will You Need?
This delicious Chinese Chicken Noodle Soup can be prepared in about 30 minutes. That includes around 10 minutes for preparation and about 20 minutes for cooking. Perfect for a quick meal or a cozy evening at home!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by bringing a large pot of water to a rolling boil. Add the egg noodles and cook them according to package instructions until they are just tender. Once done, drain the noodles and set them aside for later.
2. Sauté Aromatics:
In a large soup pot or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring them for about 30 seconds until they are fragrant and delicious.
3. Cook the Chicken:
Now, add the sliced chicken strips to the pot. Cook them for around 3-4 minutes, or until they are no longer pink on the outside. Once they’re cooked, remove the chicken from the pot and set it aside.
4. Prepare the Broth:
Pour in the chicken broth and water, and then add the soy sauce, oyster sauce (if using), sesame oil, and white pepper. Bring this mixture to a gentle boil, filling your kitchen with yummy aromas!
5. Add Vegetables:
Once boiling, toss in the sliced mushrooms and the white parts of the green onions. Let it simmer for about 5 minutes to infuse those flavors.
6. Combine Everything:
Add the baby bok choy and the cooked chicken back into the pot. Let them simmer together until the bok choy is tender but still bright green, which should take about 2-3 minutes.
7. Season the Broth:
Take a taste of the broth and adjust the seasoning with salt or more soy sauce if needed. Make it just right for your taste!
8. Serve Your Soup:
To serve, divide the cooked noodles among individual bowls. Ladle the hot broth along with pieces of chicken, bok choy, and mushrooms over the noodles.
9. Garnish:
Finish it off by garnishing with the green parts of the green onions and a few slices of red chili if you like a bit of spice.
10. Enjoy Your Creation:
Serve immediately with chopsticks and a soup spoon! Enjoy the warm, comforting flavors of your homemade Chinese Chicken Noodle Soup!
This soup is perfect for sharing with family and friends, or just enjoying all by yourself. Happy cooking!
Can I Use Different Noodles in This Recipe?
Absolutely! While Chinese egg noodles are traditional, you can substitute them with rice noodles, udon, or even regular spaghetti. Just be sure to adjust the cooking time according to the type of noodle you choose.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles may become a bit soft, so you might want to store them separately if possible. Reheat gently on the stove or in the microwave.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, substitute the chicken with tofu or omit it entirely and use vegetable broth instead of chicken broth. Add more vegetables like carrots or bell peppers for extra flavor and texture.
What Vegetables Can I Add?
You can definitely customize the vegetables! Feel free to add carrots, bell peppers, snap peas, or baby corn. Just make sure to adjust cooking times so that all the veggies remain tender yet firm.