This Chinese Chicken Noodle Soup is a warm hug in a bowl! It features tender chicken, fresh veggies, and tasty noodles soaking in a flavorful broth.
Every spoonful is comforting and delicious, perfect for chilly days. I love adding a sprinkle of green onions on top for that extra zing. You’ll want seconds for sure!
Key Ingredients & Substitutions
Chicken Broth: A quality chicken broth forms the base of your soup. For a lighter option, you can use low-sodium broth. Vegetable broth works well for a meatless version!
Chicken: Shredded rotisserie chicken makes this recipe quick and easy. You can also use cooked turkey or tofu for a vegetarian twist.
Noodles: Chinese wheat noodles or egg noodles are perfect here. If you can’t find them, spaghetti or rice noodles can be used instead in a pinch.
Bok Choy: This leafy vegetable adds freshness. If bok choy is unavailable, try spinach or kale. They won’t provide the same crunch, but they’ll still taste great!
Mushrooms: Shiitake mushrooms are delicious, but you can substitute with button or crimini mushrooms if needed.
How Do You Get the Best Flavor from the Broth?
Getting a rich flavor in your broth is key to a tasty soup. Start by sautéing garlic and ginger in sesame oil. This step adds depth and enhances the aroma.
- Make sure to sauté until fragrant but not burnt; 1-2 minutes is usually enough.
- When you add the broth, ensure it boils quickly to infuse the flavors. Adjust seasoning with soy sauce and chili flakes according to your taste.
How Do You Cook Noodles for Soup?
Cooking noodles properly is essential. You want them to be al dente so they hold up in the soup. Here’s how:
- Follow the package instructions for timing; usually, it’s around 4-6 minutes.
- After cooking, drain and rinse under cold water. This stops the cooking process and keeps them from becoming mushy.
This extra step will ensure your noodles maintain their texture when served in the soup!
Chinese Chicken Noodle Soup
Ingredients
- Broth Base: 6 cups chicken broth
- Protein: 2 cups cooked chicken breast, shredded
- Noodles: 2 cups fresh Chinese wheat noodles or egg noodles
- Veggies: 1 cup bok choy, chopped
- Mushrooms: 1/2 cup shiitake mushrooms, sliced
- Peas: 1/2 cup snap peas or snow peas, trimmed and halved
- Fresh Herbs: 1/4 cup green onions, chopped
- Carrot: 1 small carrot, julienned (optional)
- Garlic: 2 garlic cloves, minced
- Ginger: 1 inch piece ginger, minced
- Seasonings: 2 tablespoons soy sauce
- Flavor Booster: 1 tablespoon sesame oil
- Heat: 1 teaspoon chili flakes or sliced fresh chili (adjust to taste)
- Seasoning: Salt and white pepper to taste
Time Needed
This comforting soup takes about 15 minutes of prep time and 15-20 minutes for cooking. In total, you’re looking at around 30-35 minutes before you can enjoy a warm bowl of deliciousness!
Instructions
1. Sauté Aromatics
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant, but be careful not to burn them!
2. Prepare the Broth
Pour in the chicken broth and bring it to a boil. This is where the magic starts, so let it bubble away!
3. Season the Broth
Add the soy sauce and chili flakes. Season the broth with a bit of salt and white pepper to taste. Adjust according to your preference for seasoning and spice.
4. Add the Chicken and Veggies
Stir in the shredded chicken, bok choy, sliced shiitake mushrooms, snap peas, and julienned carrot (if you’re using it). Simmer for about 5-7 minutes. You want the veggies to be tender but still crisp and vibrant!
5. Cook the Noodles
In a separate pot, cook the noodles according to the package instructions. Aim for al dente—about 4-6 minutes usually does the trick. Once cooked, drain and rinse them under cold water to stop the cooking process.
6. Assemble Your Soup
Now, it’s time to bring everything together! Divide the cooked noodles among soup bowls. Ladle the hot broth, chicken, and vegetable mixture over the noodles.
7. Garnish and Serve
Top your soup with chopped green onions and additional chili if you like a bit more heat. Serve immediately and enjoy your warm, savory bowl of Chinese chicken noodle soup!
This dish is perfect for a cozy night in or when you’re feeling under the weather. Enjoy cooking and even more, enjoy eating!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. You can thaw it overnight in the refrigerator or use the quick method by submerging it in cold water (in a sealed bag) for a few hours. Once thawed, cook until fully heated through before shredding.
What Can I Substitute for Bok Choy?
If bok choy isn’t available, you can easily substitute it with spinach, kale, or Swiss chard. These greens will provide a nice color and add to the flavor, although they may have a different texture compared to bok choy.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to warm the soup on the stove over low heat to maintain the quality of the noodles and veggies.
Can I Make This Soup Vegetarian?
Absolutely! Simply swap the chicken for tofu or seitan, use vegetable broth instead of chicken broth, and add more veggies like bell peppers or corn for added flavor and nutrition. This will make for a delicious vegetarian version!
