Chinese Chicken Noodle Soup
Warm your soul with this comforting and flavor-packed Chinese Chicken Noodle Soup, a wholesome meal that combines tender chicken, vibrant vegetables, and silky egg noodles in a rich, aromatic broth. Infused with garlic, ginger, soy sauce, and oyster sauce, this recipe delivers an authentic taste of Chinese cuisine in every spoonful. Fresh shiitake mushrooms, julienned carrots, and baby bok choy add layers of texture and color, while a garnish of scallions, sesame oil, and cilantro elevates the dish with a burst of freshness. Ready in under an hour, this hearty soup is perfect for cozy dinners or whenever you're craving something light yet satisfying. Tailor it to your preferences by adjusting the seasoning or selecting your favorite noodles—this crowd-pleaser will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 6 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 3 pieces garlic cloves (minced)
- 2 tablespoons ginger (peeled and sliced)
- 4 pieces scallions (green onions), sliced
- 200 grams shiitake mushrooms (fresh or dried, sliced)
- 2 medium carrots (julienned)
- 2 pieces baby bok choy (halved)
- 250 grams egg noodles (fresh or dried)
- 1 teaspoon sesame oil (optional, for garnish)
- 0.5 teaspoon white pepper (optional, for seasoning)
- salt (to taste)
- 2 tablespoons cilantro (optional, for garnish)
Instructions
In a large pot, bring the chicken stock to a gentle boil.
Add minced garlic, sliced ginger, and one sliced scallion to the pot. Simmer for 5 minutes to infuse the broth with aromatics.
Season the broth with soy sauce, oyster sauce, and white pepper (if using). Stir well.
Add the chicken thighs to the broth. Reduce heat to low and simmer for 15 minutes or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.
Add the shiitake mushrooms, carrots, and baby bok choy to the broth. Simmer for 5 minutes or until the vegetables are tender but still slightly crisp.
In a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.
Return the shredded chicken to the pot and let it warm through for 2 minutes. Taste and adjust the seasoning with salt if needed.
To serve, divide the cooked noodles among four bowls. Ladle the hot soup with chicken and vegetables over the noodles.
Garnish with the remaining sliced scallions, a drizzle of sesame oil, and fresh cilantro, if desired. Serve hot.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 4388 mg | 191% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 20.6 g | ||
| Protein | 233.5 g | 467% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 470 mg | 36% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3019 mg | 64% | |
*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.
