Chinese Chicken Noodle Soup

By: Deborah

This Chinese chicken noodle soup is loaded with tender chicken, fresh vegetables, and noodles in a fragrant broth. A quick, healthy, and comforting meal!

PREP: 10

COOK: 25

TOTAL: 35

Course: Soup, Starter

Cuisine: Chinese

Servings: 6 people

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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.

KEYWORDS chicken noodle soup recipe, chinese chicken soup recipe, comfort food, make ahead, winter warmer

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