This Chinese Chicken Noodle Soup is warm and comforting, perfect for chilly days. With tender chicken, fresh veggies, and chewy noodles, it’s a hug in a bowl!
Honestly, nothing beats slurping those noodles while enjoying the savory broth. It makes me feel cozy and happy, just like a bowl of sunshine! ☀️
I love how easy it is to cook this soup—just toss everything in one pot. You can have it ready in no time, making it a great choice for busy weeknights!
Key Ingredients & Substitutions
Chicken: I prefer using chicken thighs for their extra tenderness and flavor, but boneless breasts work great too. If you want a healthier option, opt for skinless pieces. You can also use shredded rotisserie chicken for a quicker meal!
Chicken Broth: Low-sodium broth is my go-to since you can control the saltiness. Alternatively, homemade broth is amazing if you have time. For a vegetarian version, vegetable broth is a perfect substitute.
Bok Choy or Spinach: Bok choy gives a nice crunch and flavor, but spinach is just as good. If you can’t find either, kale or Swiss chard can work in a pinch. Just chop them finely for better cooking.
Noodles: While I use Chinese egg noodles for their texture, ramen or even rice noodles can be used instead. Gluten-free options are available too if needed!
How Do You Get the Perfectly Seasoned Broth?
The broth is key to a tasty soup! Start by heating oil, then add garlic and ginger for depth. Sauté them until fragrant, about 1 minute. This step builds the base flavors!
- Then, after adding the chicken, ensure it cooks until just done. Overcooking makes it dry!
- When you add broth, soy sauce, and rice vinegar, bring to a boil, then reduce heat to simmer. This lets the flavors meld together.
- Always taste before serving! Adjust with salt and pepper to match your preference.
Following these simple tips will help you create a broth that’s flavorful and comforting. Enjoy your delicious soup!
How to Make Chinese Chicken Noodle Soup
Ingredients You’ll Need:
- For the Soup:
- 2 boneless, skinless chicken breasts or thighs, sliced thinly
- 6 cups chicken broth (preferably low sodium)
- 2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional, for a mild spicy kick)
- For the Noodles and Veggies:
- 4 oz dried Chinese egg noodles or ramen noodles
- 1 cup bok choy or spinach, chopped
- 3 scallions (green onions), sliced thinly (reserve some for garnish)
- Other:
- Salt and pepper to taste
- 1 tablespoon cooking oil (vegetable or canola)
How Much Time Will You Need?
This Chinese Chicken Noodle Soup takes about 15 minutes of prep time and 25 minutes to cook. In total, you’ll have a hearty meal ready in around 40 minutes—perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the cooking oil in a large pot over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until you can smell their delicious aroma filling the kitchen!
2. Cook the Chicken:
Next, toss in the sliced chicken. Cook for about 3-4 minutes, stirring occasionally until the chicken is mostly cooked through and no longer pink. Be careful not to overcook it or it might get dry.
3. Add the Broth and Seasonings:
Pour in the chicken broth, soy sauce, and rice vinegar. Bring everything to a boil, then reduce the heat to let it simmer for about 10 minutes. This allows all the amazing flavors to come together while finishing cooking the chicken.
4. Cook the Greens:
Add the chopped bok choy or spinach and cook for 2 more minutes until the greens are wilted. They add such a nice touch of color and nutrition to the soup!
5. Prepare the Noodles:
While the soup is simmering, cook the noodles separately according to package instructions until they’re just tender. Once done, drain them and set aside for now.
6. Final Touches:
Stir in the sesame oil and chili flakes (if you’re using them) into the soup. Give it a taste and feel free to adjust the seasoning with salt and pepper as needed.
7. Serve It Up:
To serve, place a portion of the cooked noodles into each bowl. Ladle the hot soup and chicken over the noodles, and then sprinkle the reserved sliced scallions on top for a fresh crunch.
8. Dig In!
Enjoy your homemade Chinese Chicken Noodle Soup immediately while it’s hot! It’s cozy, nourishing, and absolutely delightful in every spoonful!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before slicing and adding it to the pot. Thaw it overnight in the fridge or use the cold water method by placing it in a sealed bag submerged in water for quick defrosting.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base (without the noodles) a day ahead and refrigerate it. Just reheat it on the stove when you’re ready to eat, and cook the noodles fresh for the best texture.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. It’s best to keep the noodles separate and add them when reheating to prevent them from getting mushy.
What Other Vegetables Can I Add?
Feel free to customize the soup with other veggies like carrots, mushrooms, or bell peppers! Just chop them into bite-sized pieces and add them in at the same time as the bok choy or spinach.
