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Chinese Chicken Noodle Soup

Chinese chicken noodle soup with a clear, garlicky broth, tender sliced chicken, and bok choy. Thin noodles are cooked separately so they stay springy, then the hot broth is ladled over for a light, restaurant-style bowl.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast Thinly sliced.
  • 6 clove garlic Minced.
  • 2 tbsp fresh ginger Grated.
Noodles and vegetables
  • 6 oz thin Chinese wheat noodles or rice noodles Cook separately per package directions.
  • 2 cup bok choy Chopped.
  • 1 cup shiitake mushrooms Sliced.
  • 3 green onions Sliced.
Broth seasonings
  • 8 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 0.25 tsp white pepper
  • salt To taste.
  • cilantro For serving.
  • chili oil For serving.

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Bring the chicken broth to a simmer in a large pot, then add the minced garlic and grated ginger and simmer for 5 minutes.
  2. Stir in the soy sauce, sesame oil, and rice vinegar, then taste and adjust until the broth is balanced.
Cook the chicken and mushrooms
  1. Add the sliced chicken and sliced shiitake mushrooms, then simmer for 10-12 minutes until the chicken is cooked through.
Cook the noodles separately
  1. Cook the thin Chinese wheat noodles or rice noodles separately according to package directions, then drain and divide into bowls.
Finish with bok choy
  1. Add the chopped bok choy to the simmering broth and cook for 3 minutes until wilted.
Serve
  1. Ladle the hot soup over the noodles, then season with white pepper and salt to taste.
  2. Garnish each bowl with sliced green onions, cilantro, and a drizzle of chili oil before serving.

Notes

For best noodle texture, cook the noodles separately and assemble right before eating so they don’t absorb broth and turn soft. Store leftover soup and broth separately from noodles in the fridge up to 3 days; reheat gently and cook noodles fresh if possible. Freeze the broth (without noodles) up to 2 months, then thaw and reheat. For a lower-sodium option, use reduced-sodium chicken broth and soy sauce, and season with white pepper and a little extra rice vinegar to keep the flavor bright.