This tasty Chinese Chicken Noodle Soup is perfect for warming up on chilly days! It features tender chicken, fresh veggies, and noodles in a flavorful broth that your taste buds will love.
Every spoonful feels like a warm hug! I enjoy slurping up the noodles and imagining I’m in a cozy restaurant in China. Yum! Plus, it’s super easy to make! Just throw everything in a pot!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for quick cooking. If you prefer dark meat, chicken thighs also work well! In a pinch, you can use rotisserie chicken to save time; just shred it and add it to the soup at the end.
Broth: Low sodium chicken broth keeps the dish flavorful without being too salty. If homemade isn’t available, store-bought works. For a vegetarian option, vegetable broth can be used, though it will change the overall flavor.
Noodles: I love using Chinese egg noodles for their chewy texture, but ramen noodles or even rice noodles can be great alternatives. If gluten-free is needed, look for gluten-free noodles available in most grocery stores.
Bok Choy: This leafy vegetable adds crunch and nutrition. If you can’t find bok choy, feel free to substitute with spinach or kale. Just remember that cooking times may vary slightly for other greens!
Ginger and Garlic: Fresh ginger and garlic deliver a lot of flavors. If you’re short on time, garlic powder and ground ginger can substitute, but fresh is definitely more aromatic and vibrant!
How Do I Ensure My Chicken Breasts Stay Tender?
Cooking chicken breasts perfectly can be tricky. Here’s how to keep them tender in the soup:
- Don’t overcook them! Remove the chicken as soon as it’s done (internal temp should be 165°F/74°C).
- Keep the heat at a simmer rather than a raging boil. A gentle simmer prevents the chicken from getting tough.
- Shred the chicken after cooking. This lets you mix it back into the soup easily and keeps each bite juicy!
Chinese Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth (preferably low sodium)
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 small onion, chopped
- 2 cups bok choy, chopped
- 3 green onions, sliced (reserve some for garnish)
- 200 grams fresh or dried Chinese egg noodles (or ramen noodles)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
- Salt and pepper, to taste
- Soft boiled egg halves (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 30 minutes for cooking, making it a quick and satisfying meal. You’ll spend a little time sautéing ingredients and simmering the soup, but it’s mostly hands-off cooking. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté everything together until the mixture becomes fragrant and the onions soften, which should take about 3-4 minutes. It’ll smell amazing!
2. Cook the Chicken:
Add the chicken breasts to the pot. Lightly brown them on both sides, which will take about 3 minutes on each side. This step adds extra flavor to the chicken.
3. Create the Broth:
Pour in the chicken broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer. Let it cook gently for about 20 minutes or until the chicken is cooked through.
4. Shred the Chicken:
Carefully remove the chicken breasts from the pot and shred them using two forks. This makes it easy to mix back into the soup later. Set the shredded chicken aside for now.
5. Prepare the Noodles:
While the broth is simmering, cook the noodles according to the package instructions until they are just tender. Remember to drain them and set aside once cooked.
6. Add Vegetables and Seasoning:
Now it’s time to add healthiness to your soup! Add the chopped bok choy, sliced green onions (except for those reserved for garnish), soy sauce, rice wine vinegar, and sesame oil to the pot. Let everything simmer for another 5 minutes, until the bok choy is tender but still bright and colorful.
7. Combine Everything:
Return the shredded chicken to the pot and heat until everything is warmed through. Taste the broth and feel free to adjust the seasoning with salt, pepper, and the crushed red pepper flakes if you want a little kick!
8. Serve It Up:
To serve, place cooked noodles into bowls. Ladle the hot soup with chicken and vegetables right over the noodles. It’s comforting and delicious!
9. Garnish and Enjoy:
Finish it off by garnishing each bowl with the reserved sliced green onions. If you’d like, add a soft boiled egg half to each bowl for an extra special touch. Dig in and enjoy your delightful Chinese Chicken Noodle Soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken first. Thaw frozen chicken in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for a quick thaw. Pat it dry before cooking to avoid extra moisture in the pot.
Can I Make This Soup Vegetarian?
Absolutely! You can substitute the chicken with tofu and replace the chicken broth with vegetable broth. You can also add more veggies like mushrooms or carrots for extra flavor and texture!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles may soak up some broth, so when reheating, you can add a splash of water or broth to bring back some moisture!
Can I Make This Ahead of Time?
Yes, you can make the soup base ahead of time! Cook the broth and veggies, then store it in the fridge for up to 2 days. When ready to serve, simply reheat and add freshly cooked noodles. This helps keep the noodles from getting soggy.
