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Chinese Chicken Noodle Soup

Cozy Up with This Delicious Chinese Chicken Noodle Soup

Enjoy a comforting bowl of Chinese Chicken Noodle Soup, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil or Chicken Fat Use chicken fat for richer flavor.
  • 4 pieces Bone-in Skin-on Chicken Thighs Boneless skinless thighs or rotisserie chicken can be used.
  • 4 cloves Garlic Minced.
  • 1 inch Ginger Grated.
  • 3 stalks Green Onion Chopped; can substitute with scallions.
  • 1 teaspoon Cumin Seeds Ground cumin works as a substitute.
  • 1 teaspoon Sichuan Peppercorns Black pepper can be used as a substitute.
  • 1/4 cup Shaoxing Wine Dry sherry can be a substitute; omit for non-alcoholic.
  • 6 cups Chicken Broth Low-sodium or homemade can be used.
  • 1/2 cup Cilantro Including leaves and stems.
  • 1 piece Bay Leaf Can be omitted.
  • to taste Soy Sauce Opt for low-sodium.
For the Noodles & Vegetables
  • 8 ounces Dried Noodles Fresh noodles are a quicker alternative.
  • 1 piece Carrot Chopped.
  • 2 cups Baby Bok Choy Spinach or kale can be substituted.
  • 1/4 cup Fresh Cilantro Chopped; optional garnish.

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat the oil in a large pot over medium heat. Brown chicken thighs for about 5 minutes on each side until golden.
  2. Add garlic, ginger, green onions, cumin seeds, and Sichuan peppercorns. Sauté for 2-3 minutes until fragrant.
  3. Deglaze with Shaoxing wine, scraping browned bits. Add chicken broth, cilantro stems, and bay leaf. Bring to a boil, then simmer for 20 minutes.
  4. Cook noodles separately according to package instructions, around 8-10 minutes. Drain and set aside.
  5. Remove chicken, discard skin, and shred meat. Strain the broth to remove solids.
  6. Return broth to pot, adjust seasoning with soy sauce, add carrots, and cook for 3 minutes.
  7. Add baby bok choy, cooking for 2-3 minutes until wilted. Return shredded chicken and mix.
  8. Serve hot with noodles and garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

This soup is perfect for meal prep and can be frozen without noodles for later enjoyment.

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