Chinese Chicken Noodle Soup is a warm and comforting dish packed with tender chicken, tasty vegetables, and slurp-worthy noodles. It’s like a hug in a bowl!
This soup is perfect for cozy nights or when you’re feeling under the weather. I love to add a bit of soy sauce for extra flavor—it’s always a hit! 🍜
Key Ingredients & Substitutions
Chicken Broth: A good broth brings the soup to life. I prefer low-sodium broth for better control over seasoning. If you’re in a pinch, homemade broth is great or you can use vegetable broth if you want something lighter.
Chicken: Boneless, skinless chicken breasts work perfectly for this soup. If you want more flavor, thighs are a juicy alternative. You can also use pre-cooked rotisserie chicken for quicker prep!
Vegetables: Carrots and celery add sweetness and crunch. You can swap in any veggies you love or have on hand like bell peppers or snap peas. If you can’t find napa cabbage, regular cabbage works too!
Noodles: I use Chinese egg noodles, but spaghetti or ramen can be a great substitute. Just avoid whole wheat pasta, as it doesn’t soak up the broth as well.
Soy Sauce: The soy sauce adds depth, but you can use tamari for a gluten-free option or coconut aminos for a lighter flavor.
How Do I Get the Chicken Perfectly Shredded?
Shredding chicken can be tricky, but here’s an easy way! Once your chicken’s cooked and cooled slightly, just use two forks to pull it apart.
- Hold one fork in each hand. Use one to steady the chicken and the other to pull apart the meat.
- Try to shred it into bite-sized pieces for even distribution in your soup.
- For super easy shredding, using an electric mixer on low speed works wonders!
What’s the Best Way to Cook the Noodles?
Cooking noodles right can make or break your soup. Here’s a simple process:
- Cook them separately to prevent them from soaking up all the broth.
- Follow package instructions but undercook them by a minute or two since they’ll keep cooking in the hot soup.
- Drain and rinse them under cold water to stop the cooking process and keep them from getting gummy.
This recipe results in a comforting and hearty soup that’s easy to customize. Enjoy your cooking!
Chinese Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth (preferably low sodium)
- 2 boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrots, julienned or thinly sliced
- 2 stalks celery, sliced
- 1 cup Napa cabbage, chopped
- 1 cup bok choy, chopped
- 3 green onions, sliced (separate white and green parts)
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon rice wine or dry sherry (optional)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
For the Noodles:
- 6 ounces fresh or dried Chinese egg noodles (or substitute spaghetti or ramen noodles)
Optional Garnish:
- Chopped fresh cilantro
- Chili oil
- Sliced fresh chili
How Much Time Will You Need?
This lovely soup will take about 40 minutes to prepare and cook. You will spend around 10-15 minutes prepping the ingredients and about 25 minutes for cooking. With each bite, you’ll be rewarded with a comforting and nourishing dish!
Step-by-Step Instructions:
1. Start with Sautéing:
In a large pot, heat the vegetable oil over medium heat. Add the white parts of the sliced green onions, minced garlic, and ginger. Sauté for about 1 minute until it smells wonderful and fragrant.
2. Add the Broth:
Pour in the chicken broth and bring it to a gentle boil. This will create a flavorful base for your soup!
3. Cook the Chicken:
Carefully place the whole chicken breasts into the boiling broth. Lower the heat to a simmer and cook for about 15-20 minutes, or until the chicken is fully cooked.
4. Shred the Chicken:
After the chicken has cooled slightly, remove it from the broth and set it aside. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
5. Add the Vegetables:
Now it’s time to add the carrots, celery, Napa cabbage, and bok choy to the pot. Let them simmer in the broth for about 5-7 minutes, until they are tender yet still crisp.
6. Season the Broth:
Stir in soy sauce, rice wine (if you’re using it), and sesame oil. Taste your broth and add salt and pepper to your liking. You want it to be perfectly seasoned!
7. Prepare the Noodles:
In a separate pot, cook the noodles according to the package instructions until they are tender. Drain them and rinse under cold water briefly to stop the cooking process.
8. Serve It Up:
To assemble, place a portion of the cooked noodles into each bowl. Ladle the hot soup, filled with vegetables and broth, over the noodles.
9. Add the Chicken:
Top each bowl with the shredded chicken. For a pop of color and flavor, sprinkle the green parts of the sliced green onions on top.
10. Garnish and Enjoy:
Feel free to add optional toppings like chopped cilantro or a drizzle of chili oil for an extra kick. Enjoy the soup immediately while it’s hot, using chopsticks for the noodles and a spoon for the delicious broth!
This Chinese Chicken Noodle Soup is a delightful combination of flavors and textures, healing and satisfying on any day! Enjoy your cooking adventure! 🍜
Can I Use Raw Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs add more moisture and flavor to the soup. Just adjust the cooking time slightly, as they may take a few minutes longer to cook through compared to breasts.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, substitute the chicken broth with vegetable broth and use tofu or seitan instead of chicken. You can also add some extra veggies like mushrooms or bell peppers for more texture.
What Should I Do If I Have Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. If the noodles have absorbed too much broth, consider cooking new noodles to add just before serving.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just make sure to omit the noodles before freezing, as they’ll become mushy. Store the broth and vegetables in an airtight container for up to 3 months. When you’re ready to eat, thaw in the fridge overnight, reheat, and cook fresh noodles to add before serving.
