This Chinese chicken noodle soup is loaded with tender chicken, fresh vegetables, and noodles in a fragrant broth. A quick, healthy, and comforting meal!
David's wanted to make this type of soup for quite a while...and now he's done it...and it's delicious! It's a perfect soup to enjoy as a light lunch, quick dinner, or a starter for an Asian-inspired feast.
It's go-to comfort food on chilly nights, quick to make, packed with flavour, and always hits the spot!
Tips
- Gluten-free option – use rice noodles and tamari instead of soy sauce.
- Vegetarian option – replace the chicken with tofu or more mushrooms and use vegetable stock.
- Spicy option – add chilli oil, sriracha or fresh red chillies for a spicy kick.
- Garnishes – try chilli flakes, toasted sesame seeds or an extra drizzle of soy sauce for added texture and flavour.
- This Chinese chicken noodle soup recipe is easily halved if you’re cooking for less people.
Frequently Asked Questions
Pre-cooked shredded chicken, thinly sliced raw chicken breast or skinless boneless chicken thigh works well. For a richer broth, use bone-in chicken.
Yes - shop-bought stock is a great time-saver, but homemade chicken stock will add more depth of flavour.
Pak choi, carrots, mushrooms, bean sprouts, and peppers are excellent options. Feel free to use what you have on hand!
Yes - this soup can easily be made in advance and kept in the fridge for up to 3 days. Reheat gently on the hob or in the microwave.
Keep leftover soup in an airtight container in the fridge for up to 3 days.
The broth and vegetables can be frozen, but it’s best to add fresh noodles when reheating.
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HOW TO MAKE THIS CHINESE CHICKEN NOODLE SOUP
Ingredients
- 400g skinless boneless chicken thighs
- 2 carrots, peeled and diced
- 1 clove garlic, crushed, or 1 tsp garlic purée
- 15g piece ginger, grated, or 3 tsp ginger purée
- 1.5 litres chicken stock (made using 3 stock cubes or pots)
- 130g chestnut mushrooms, sliced
- 3 spring onions, sliced
- 90g medium egg noodles
- 1 tsp sesame oil
- 1 tsp light soy sauce
Instructions
- Put the chicken thighs, diced carrots, garlic, ginger and chicken stock into a large saucepan or casserole pot. Bring to the boil and then reduce to a simmer. Cook for 20 minutes, covered with the lid ajar, stirring occasionally.
- Remove the chicken to a bowl or board and shred it with 2 forks. Return the shredded chicken to the pan along with the mushrooms, spring onions and noodles. Bring back to the boil and then reduce to a simmer. Cook, uncovered, for 3 minutes.
- Season with the sesame oil and light soy sauce, stir and serve.
Goes Well With
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Chinese Chicken Noodle Soup
Equipment
Ingredients
- 400 g (0.9 lb) skinless boneless chicken thighs
- 2 carrots peeled and diced
- 1 clove garlic crushed, or 1 tsp garlic purée
- 15 g (0.5 oz) piece ginger grated, or 3 tsp ginger purée
- 1.5 litres (6 ⅓ cups) chicken stock (made using 3 stock cubes or pots)
- 130 g (4.6 oz) chestnut mushrooms sliced
- 3 spring onions sliced
- 90 g (3.2 oz) medium egg noodles
- 1 tsp sesame oil
- 1 tsp light soy sauce
Instructions
- Put the chicken thighs, diced carrots, garlic, ginger and chicken stock into a large saucepan or casserole pot. Bring to the boil and then reduce to a simmer. Cook for 20 minutes, covered with the lid ajar, stirring occasionally.
- Remove the chicken to a bowl or board and shred it with 2 forks. Return the shredded chicken to the pan along with the mushrooms, spring onions and noodles. Bring back to the boil and then reduce to a simmer. Cook, uncovered, for 3 minutes.
- Season with the sesame oil and light soy sauce, stir and serve.
Notes
- Gluten-free option – use rice noodles and tamari instead of soy sauce.
- Vegetarian option – replace the chicken with tofu or more mushrooms and use vegetable stock.
- Spicy option – add chilli oil, sriracha or fresh red chillies for a spicy kick.
- Garnishes – try chilli flakes, toasted sesame seeds or an extra drizzle of soy sauce for added texture and flavour.
- This Chinese chicken noodle soup recipe is easily halved if you’re cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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