Chinese Chicken and Shrimp Noodle Soup
Warm up with a bowl of this comforting Chinese Chicken and Shrimp Noodle Soup, a flavorful, protein-packed dish that combines tender chicken, succulent shrimp, and bouncy egg noodles in a savory, aromatic broth. Infused with garlic, ginger, soy sauce, and a hint of sesame oil, this recipe delivers the rich, umami flavors of classic Chinese cuisine. Crisp bok choy and julienned carrots add a fresh, vibrant crunch, while a garnish of green onions provides the perfect finishing touch. Ready in just 40 minutes, this one-pot wonder is ideal for a quick weeknight meal or a cozy dinner, offering a delightful balance of textures and tastes in every spoonful. Treat your family to this hearty, homemade Chinese noodle soup, and savor the irresistible fusion of wholesome ingredients and authentic flavors!
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Recipe Information
Ingredients
- 1 piece (about 8 ounces) chicken breast
- 8 ounces shrimp (peeled and deveined)
- 8 ounces egg noodles
- 6 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 cups bok choy (chopped)
- 1 medium carrot (julienned)
- 2 stalks green onions (sliced)
- 2 tablespoons oyster sauce
- 1 tablespoon vegetable oil
- 0.25 teaspoons ground white pepper
- 0.5 teaspoons salt
- 4 cups (for boiling noodles) water
Instructions
Bring 4 cups of water to a boil in a medium pot and cook the egg noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat the vegetable oil in a large soup pot over medium heat. Add the garlic and ginger, and saute for about 30 seconds or until fragrant.
Add the chicken breast to the pot, and sear for 2-3 minutes on each side until lightly browned. Pour in the chicken broth and bring to a gentle simmer. Cover the pot and cook the chicken for 8-10 minutes or until fully cooked through.
Remove the cooked chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks, then return it to the soup.
Add the soy sauce, sesame oil, oyster sauce, ground white pepper, and salt to the broth. Stir to combine and adjust seasoning as needed.
Toss in the bok choy, carrot, and shrimp. Simmer for 3-5 minutes until the shrimp turn pink and the vegetables are tender but still crisp.
Divide the cooked egg noodles among four serving bowls. Ladle the hot soup over the noodles, making sure to distribute the chicken, shrimp, and vegetables evenly.
Garnish with sliced green onions and serve immediately. Enjoy your Chinese Chicken and Shrimp Noodle Soup!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
