Chinese Style Chicken Noodle Soup
Warm your soul with this comforting and aromatic Chinese Style Chicken Noodle Soup, a perfect harmony of bold flavors and wholesome ingredients. Tender shredded chicken thighs simmered in a savory broth infused with ginger, garlic, soy sauce, and star anise create a rich, fragrant base, while vibrant baby bok choy, shiitake mushrooms, and julienned carrots add bursts of freshness and color. Hearty egg noodles soak up the flavorful broth, making each bite irresistibly satisfying. Finished with a drizzle of sesame oil and garnished with fresh cilantro and green onions, this soup is both nourishing and utterly delicious. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or soothing chilly evenings. Perfect for lovers of healthy, authentic Chinese-inspired comfort food!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 6 cups chicken broth
- 2 tablespoons ginger, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons hoisin sauce
- 2 whole pieces star anise
- 3 stalks green onions, thinly sliced (white and green parts separated)
- 2 heads baby bok choy, halved
- 1 large carrot, julienned
- 200 grams shiitake mushrooms, sliced
- 300 grams egg noodles
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Start by prepping your ingredients: thinly slice the ginger, mince the garlic, julienne the carrot, slice the mushrooms, and separate the white and green parts of the green onions.
In a large pot, heat the sesame oil over medium heat. Add the ginger, garlic, and the white parts of the green onions. Sauté for 2-3 minutes until fragrant.
Add the chicken thighs to the pot and sear for 2 minutes per side to lightly brown them.
Pour in the chicken broth, soy sauce, and hoisin sauce. Add the star anise. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Simmer for 15 minutes, skimming off any foam or impurities that rise to the surface.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.
Add the shiitake mushrooms, baby bok choy, and julienned carrot to the pot. Simmer for an additional 5 minutes until the vegetables are tender but still crisp.
Meanwhile, cook the egg noodles according to package instructions. Drain and divide the noodles among serving bowls.
Taste the soup and season with salt and black pepper as needed. Remove the star anise from the soup before serving.
Ladle the soup over the noodles in each bowl. Garnish with the green parts of the green onions and fresh cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2053 mg | 89% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1090 mg | 23% | |
*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.
