Easy Chinese Chicken And Noodle Soup Recipe
It's time to give chicken noodle soup an upgrade. Sometimes the stuff that comes in the red and white can (you know what we're talking about) hits the spot when we're under the weather, but let's face it: We can do better than that. If you're looking for a rich, savory, and satisfying soup that's an entire meal in a bowl, you're in exactly the right spot with this dish, created by chef and recipe developer Ting Dalton of Cook Simply.
Using a few classic Chinese ingredients (think ginger, soy sauce, rice wine, and bok choy), this soup is a delight for the taste buds. It can easily become an entire meal if you make a larger portion, but it also serves as a great starter dish if you are planning out the menu for a larger meal. Just know that the soup you start with may outshine the next courses.
Gather your ingredients for this Chinese chicken noodle soup
To prepare two generous servings of Dalton's easy chicken and noodle soup, you'll need about 3 cups of chicken broth or stock, some aromatics (minced garlic cloves, fresh ginger, and finely sliced green onions), 1 tablespoon each of light soy sauce, oyster sauce, and Chinese rice wine (aka Shaoxing), a cup of shredded cooked chicken, 6 ounces of dried egg noodles, and some veggies (here, we're using sliced mushrooms and bok choy).
"You can add other vegetables," Dalton says. "Whatever you fancy; snowpeas, beansprouts, baby sweetcorn, and Chinese [napa] cabbage are a few more suggestions."
Flavor and simmer the broth
Get a large and deep pot or Dutch oven on a stove burner over medium heat. Add the chicken broth, garlic, ginger, soy sauce, oyster sauce, and Chinese rice wine. Once the liquid begins to bubble, reduce the heat to a simmer so all the flavors infuse.
Cook the noodles and veggies separately
In a separate pot, cook the noodles in boiling water for around 5 minutes, or until they are soft. Set them aside.
Meanwhile, cut the bok choy ends, pull apart the leaves, and wash them. Pick out the ginger pieces from the broth, then place the bok choy leaves into the cooking broth, followed by the green onions, mushrooms, and chicken. Leave everything to simmer until the bok choy has wilted and all the ingredients are warmed through.
Construct the soup in bowls
Now get two bowls and distribute the noodles evenly into each. Carefully add the broth, veggies, and chicken over the noodles. Top the bowls with more green onions and, if you'd like a little kick, some chili sauce. Then enjoy!
"I love this noodle soup," Dalton says, adding, "It's comforting, warming, healthy, and really delicious. It's perfect if you're feeling under the weather or want a wholesome dinner to eat that is filling and nutritious."
- 3 cups chicken broth or stock
- 2 garlic cloves, minced
- ½ inch knob fresh ginger, peeled and sliced into pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine (Shaoxing)
- 1 cup shredded cooked chicken
- 2 green onions, finely sliced
- ½ cup finely sliced mushrooms
- 2 heads bok choy
- 6 ounces dried egg noodles
- chili sauce, for serving
- Set a large pot or Dutch oven over medium heat. Add the chicken broth, garlic, ginger, soy sauce, oyster sauce, and Chinese rice wine. Once it begins to bubble, reduce heat to a simmer so the soup can slowly infuse all the flavors.
- In a separate pan, cook the noodles in boiling water for around 5 minutes or until they are soft.
- Cut the bok choy ends, pull apart the leaves, and wash them. Remove the ginger pieces from the pot, then add the bok choy, green onions (reserve some for garnish), mushrooms, and chicken to the broth. Let simmer until the bok choy has wilted and all the ingredients are warmed through.
- Distribute the noodles evenly into a pair of bowls, then carefully add the soup ingredients over the noodles.
- Top with more green onions and, optionally, some chili sauce.
| Calories per Serving | 647 |
| Total Fat | 13.4 g |
| Saturated Fat | 3.6 g |
| Trans Fat | 0.1 g |
| Cholesterol | 134.7 mg |
| Total Carbohydrates | 86.4 g |
| Dietary Fiber | 6.4 g |
| Total Sugars | 11.4 g |
| Sodium | 1,112.0 mg |
| Protein | 43.3 g |
