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–+ servings
Chinese Chicken Noodle Soup

Warm Your Soul with Homemade Chinese Chicken Noodle Soup

This Chinese Chicken Noodle Soup is a quick, comforting dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil or chicken fat for deeper flavor
  • 4 pieces bone-in skin-on chicken thighs or boneless skinless thighs for quicker prep
  • 4 cloves garlic smashed
  • 1 piece ginger thumb-sized, sliced
  • 2 pieces green onion chopped
  • 1 teaspoon cumin seeds or black pepper as an alternative
  • 1 teaspoon Sichuan peppercorns or black pepper for a milder taste
  • 1/4 cup Shaoxing wine dry sherry can be used
  • 6 cups low-sodium chicken broth or regular broth
  • 1 handful cilantro stems and leaves
  • 1 piece bay leaf
For the Noodles and Vegetables
  • 200 grams dried noodles (Somen or Gua Mian) or cooked rice as a substitute
  • 1 piece carrot sliced
  • 2 cups baby bok choy chopped, or kale/chard as alternatives
For Final Touches
  • to taste soy sauce adjust according to preference

Equipment

  • Large pot
  • Fine-Mesh Sieve

Method
 

Cooking Instructions
  1. Heat the oil in a large pot over medium heat. Add the chicken thighs, browning them for about 5 minutes on each side.
  2. Add smashed garlic cloves, sliced ginger, chopped green onions, cumin seeds, and Sichuan peppercorns. Sauté for 2-3 minutes until fragrant.
  3. Deglaze the pot with Shaoxing wine, scraping any browned bits. Add chicken broth, cilantro stems, and bay leaf. Bring to a boil then simmer for 20 minutes.
  4. Cook noodles according to package directions in a separate pot (4-5 minutes). Drain and set aside.
  5. Remove chicken, shred it, and strain the broth. Discard solids and return the broth to the pot.
  6. Adjust flavor with soy sauce, bring broth to a boil, add sliced carrot, and cook for 3 minutes. Then, add chopped baby bok choy and cook for another minute.
  7. Return shredded chicken to the broth. Serve by placing cooked noodles in a bowl and ladling hot soup over. Garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Brown the chicken for richer flavor. Cook noodles separately to prevent absorption. Adjust seasoning with soy sauce after straining. Mix veggies to preference. Use fresh herbs for finishing touch.

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