If you are craving something comforting, flavorful, and delightfully soothing, this Chinese Chicken Noodle Soup Recipe is exactly what you need. It brings together tender shredded chicken, fresh egg noodles, and vibrant bok choy in an aromatic broth infused with ginger, garlic, and a splash of soy sauce. Every spoonful feels like a warm hug that nourishes both body and soul, making it a must-have for chilly days or anytime you want a taste of homemade goodness.
Ingredients You’ll Need
This Chinese Chicken Noodle Soup Recipe relies on simple, wholesome ingredients that you likely already have in your kitchen. Each element plays a unique role: the chicken stock forms the savory base, fresh ginger and garlic add zest and warmth, and the fresh egg noodles bring delightful texture to the bowl. Together, they create a harmony of flavors and colors that makes this soup irresistible.
- 3 cups chicken stock/broth, low sodium: Using low sodium lets you control the saltiness and highlights other flavors beautifully.
- 2 garlic cloves, smashed: Garlic adds an earthy, punchy aroma that’s essential for depth in this soup.
- 1.5 cm / 1/2″ ginger piece, cut into 3 slices: Ginger imparts a warming spice and helps cleanse the palate, highly recommended!
- 1 1/2 tbsp light soy sauce: This provides that classic umami-rich saltiness balancing the broth perfectly.
- 2 tsp sugar: A touch of sweetness balances the savory and salty notes for a well-rounded broth.
- 1 1/2 tbsp Chinese cooking wine: Adds complexity and enhances the aromatic flavors of the soup.
- 1/4 – 1/2 tsp toasted sesame oil: This optional ingredient brings a nutty fragrance that complements the other spices.
- 180g / 6oz fresh egg noodles: Fresh noodles cook quickly and have a wonderfully tender chewiness that dried noodles can’t match.
- 2 large bok choy or other blanchable vegetables: These vibrant greens add crunch and a fresh, slightly sweet contrast to the rich broth.
- 1 cup shredded cooked chicken: Provides the hearty protein component, but feel free to swap in your favorite protein.
- 1 scallion/shallot, green part only, finely sliced: A bright garnish that adds color and a mild oniony sharpness to finish.
How to Make Chinese Chicken Noodle Soup Recipe
Step 1: Simmer the Broth
Start by placing the chicken stock, smashed garlic, ginger slices, soy sauce, sugar, and Chinese cooking wine into a saucepan over high heat. Cover with a lid and bring everything up to a gentle simmer. Once simmering, reduce the heat to medium and let it bubble gently for about 8 to 10 minutes. This method lets all those amazing flavors mingle and deepen, creating a broth that’s vibrant and rich with subtle layers of seasoning.
Step 2: Prepare the Noodles
While your broth is doing its magic, cook the fresh egg noodles according to the package instructions. Fresh noodles usually take just a few minutes to reach the perfect tender chew, so keep an eye on them to avoid overcooking. Once cooked, drain and set aside, ready to soak up all that delicious broth.
Step 3: Prep Your Bok Choy
Rinse the bok choy carefully to remove any dirt trapped between the leaves. Depending on their size, slice them in half or quarters. You want pieces that will cook quickly and stay crunchy, providing a lovely textural contrast to the soft noodles and tender chicken.
Step 4: Cook the Bok Choy
Add the bok choy to the simmering broth and cook for about 1 minute, just long enough to blanch and brighten the greens while keeping their crispness. If you prefer, you can cook the bok choy in the noodle water instead, which is a fine option if you want to keep the broth clear and light.
Step 5: Remove Aromatics
Before assembling your soup, fish out the garlic cloves and ginger slices from the broth. They’ve done their job infusing flavor, and now it’s time to enjoy a perfectly smooth and clear soup.
Step 6: Assemble and Serve
Place the cooked noodles into serving bowls, then pile on the shredded chicken and bok choy. Ladle over the piping hot broth, allowing it to mingle with the noodles and veggies. Finish with a scattering of thinly sliced scallions for freshness. Serve with chili paste or fresh chillis on the side if you like a touch of heat that kicks the flavor up another notch.
How to Serve Chinese Chicken Noodle Soup Recipe
Garnishes
Garnishing is where you can personalize this soup wonderfully. Thinly sliced scallions impart a burst of fresh, grassy flavor, while a drizzle of toasted sesame oil adds a luscious nuttiness. For an extra pop, sprinkle some toasted sesame seeds or add a few drops of chili oil to awaken the senses. These finishing touches make every bowl feel special and inviting.
Side Dishes
While this Chinese Chicken Noodle Soup Recipe shines on its own, pairing it with a few crisp side dishes can elevate your meal. Consider steamed dumplings, lightly pickled cucumbers, or a simple plate of spring rolls. These sides offer contrasting textures and flavors that complement the heartiness of the soup beautifully.
Creative Ways to Present
Presentation matters as much as flavor when sharing this dish. Serve your soup in beautiful ceramic bowls to showcase the bright greens and golden broth. Add edible flowers or microgreens for a pop of color. You can also serve the broth separately from the noodles and toppings in individual bowls for a fun, interactive dining experience that lets everyone build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Chicken Noodle Soup Recipe keeps well in the refrigerator for up to 3 days. Store the broth, noodles, and toppings separately to prevent sogginess. This way, you can reheat the broth fresh and bring everything together just before serving for the best texture and flavor.
Freezing
If you want to save soup for longer, freeze the broth by itself in airtight containers for up to 3 months. Avoid freezing the noodles and vegetables as they can become mushy upon thawing. When ready to eat, thaw the broth overnight in the fridge and add freshly cooked noodles and veggies for optimal taste.
Reheating
Reheat the broth gently on the stove until steaming. Meanwhile, cook fresh noodles and quickly blanch additional vegetables if needed. Assemble your soup just before serving for a meal that tastes freshly made, with all the comforting flavors and textures intact.
FAQs
Can I use dried noodles instead of fresh egg noodles?
Absolutely! Dried noodles can work well, just adjust the cooking time according to the package. Keep in mind they will have a firmer texture than fresh noodles, but they’ll still soak up the delicious broth nicely.
Is it possible to make this soup vegetarian?
Yes! Swap the chicken stock with vegetable broth and use tofu or your favorite plant-based protein instead of chicken. The ginger, garlic, and soy sauce ensure the soup stays flavorful even without meat.
What vegetables work best besides bok choy?
Blanchable greens like baby spinach, napa cabbage, or even thinly sliced carrots and snap peas add lovely color and crunch. Feel free to use whatever fresh vegetables you enjoy or have on hand.
How spicy is this Chinese Chicken Noodle Soup Recipe?
The base recipe is mild and incredibly comforting, but you can easily spice it up with chili paste, fresh chilies, or a dash of chili oil on the side. It’s totally customizable depending on your heat preference.
Can I use leftover roasted or rotisserie chicken?
Definitely! Leftover cooked chicken works perfectly here, saving time and adding great flavor. Just shred it finely and add it to your soup as directed.
Final Thoughts
This Chinese Chicken Noodle Soup Recipe is one of those cherished dishes that never fails to make you feel cozy and satisfied. With its fragrant broth, tender noodles, and fresh greens, it’s a true celebration of simple yet impactful flavors. Give it a try, and you might just find your new favorite go-to soup for quick dinners or whenever you crave a warm, home-cooked hug in a bowl.
Print
Chinese Chicken Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Noodle Soup is a comforting and flavorful dish featuring a fragrant chicken broth infused with garlic, ginger, soy sauce, and Chinese cooking wine. Topped with tender bok choy, fresh egg noodles, and shredded cooked chicken, this soup is quick to prepare and perfect for a nourishing meal.
Ingredients
Broth
- 3 cups chicken stock/broth, low sodium
- 2 garlic cloves, smashed
- 1.5 cm (1/2″) ginger piece, cut into 3 slices (optional but highly recommended)
- 1 1/2 tbsp light soy sauce (or all-purpose soy sauce)
- 2 tsp sugar (any kind)
- 1 1/2 tbsp Chinese cooking wine
- 1/4 – 1/2 tsp toasted sesame oil (optional)
Noodles and Vegetables
- 180g (6oz) fresh egg noodles
- 2 large bok choy or other blanchable vegetables of choice
Protein and Garnish
- 1 cup shredded cooked chicken (or other protein of choice)
- 1 scallion/shallot, green part only, finely sliced (optional garnish)
Instructions
- Prepare the broth: Place the chicken stock, smashed garlic cloves, ginger slices, light soy sauce, sugar, Chinese cooking wine, and toasted sesame oil into a saucepan over high heat. Cover with a lid, bring to a simmer, then reduce to medium heat and let simmer for 8 to 10 minutes to allow the flavors to infuse thoroughly.
- Cook the noodles: While the broth is simmering, cook the fresh egg noodles according to the package instructions until tender, then drain and set aside.
- Prepare the bok choy: Wash the bok choy thoroughly. Cut them in half if they are small to medium sized or quarter them if large to ensure even cooking.
- Cook the vegetables: Blanch the bok choy in the simmering soup broth or in the noodle cooking water for about 1 minute, just until crisp-tender. Drain and set aside.
- Finalize the broth: Remove the garlic cloves and ginger slices from the broth to prevent overpowering flavors.
- Assemble and serve: Divide the cooked noodles into serving bowls. Top with shredded cooked chicken and the blanched bok choy. Ladle the hot broth over the ingredients and garnish with finely sliced scallions if desired. Serve alongside chili paste or fresh chillis for an extra kick.
Notes
- Use low sodium chicken stock to better control the saltiness of the soup.
- Smashed garlic and sliced ginger add depth of flavor to the broth; remove them before serving to avoid overly strong bites.
- Light soy sauce keeps the flavor balanced without overpowering; normal all-purpose soy sauce works as well.
- Chinese cooking wine enhances the aroma and adds complexity to the broth.
- Toasted sesame oil is optional but recommended for a subtle nutty fragrance.
- Fresh egg noodles are ideal, but dried noodles can be used if cooked according to package directions.
- Other blanchable vegetables such as spinach, Chinese broccoli, or snow peas can be substituted for bok choy.
- Shredded cooked chicken can be replaced with tofu or other proteins to suit dietary preferences.
- Garnish with green onions and serve with chili paste or fresh chillies to add heat.
