Chinese Chicken Noodle Soup

This Chinese Chicken Noodle Soup is an easy, comforting recipe that’s perfect for chilly winter days!

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The idea for this recipe came from a recent night out on the town. We really enjoy eating out, and then we equally enjoy recreating similar dishes and flavors back in our own kitchen. On this occasion, we stopped by an Asian fusion restaurant that recently opened up. It’s one of those places that sells sushi, Asian food and hamburgers. Really an odd concept on paper, but it’s also pure genius!

While I was happily devouring a burger, my wife ordered a bowl of Chinese Chicken Noodle Soup. She insisted that I try it, and I was taken aback – the taste was amazing! The broth was flavorful without tasting too salty. And it wasn’t too watery either. As we’re heading into the cooler months here in Asheville, I thought it might be fun to recreate this soup recipe back home.

Chinese Chicken Noodle Soup

Similar to the American version of chicken noodle soup, Chinese Chicken Noodle Soup is a flavorful, comforting recipe in Chinese cuisine. It features a clear, seasoned chicken broth along with noodles, shredded chicken and leafy greens. This recipe is fairly straightforward, and the result is a delicious bowl of soup that’ll warm you up on a chilly day. I suspect this soup will also be tasty when we hit cold season soon.

Simple Ingredients

• Broth. The broth for Chinese Chicken Noodle Soup is typically a clear chicken broth with several added seasonings. Most notably, a tablespoon or two of rice wine gives the broth a unique flavor. Other aromatics in the broth include garlic, ginger and a tiny bit of sesame oil. Some regional variations on this broth call for the addition of Sichuan pepper and star anise.
  
  • A Note About Chinese Rice Wine. Many Chinese recipes call for Chinese cooking wine, and there are several options here. One of the most common cooking wines is Mirin, a sweet rice wine that is typically available in the Asian aisle at most grocery stores. Another option is Shaoxing wine, although you’ll have to stop by an Asian supermarket to find this one. Shaoxing wine is not nearly as sweet, so it’ll bring a different flavor profile to the broth. This recipe doesn’t call for much rice wine, but the underlying flavor is certainly there. Feel free to use either the sweeter mirin or the more savory Shaoxing wine depending on your preferences (and availability).

• Noodles. Chinese Chicken Noodle Soup includes thin wheat noodles such as lo mein. Some recipes call for the noodles to be cooked separately in water. I took a shortcut and cooked the noodles in the soup broth. This might be faux pas in Chinese cooking, but it turned out pretty darned well for our home cooking! Dried lo mein noodles are commonly available in grocery stores, or you can find fresh (frozen) lo mein noodles in most Asian markets.
• Chicken. Like most soups, this one is a great way to use leftover roasted chicken. If you’re starting fresh, though, I do recommend marinating the chicken first – it’ll add so much flavor! From there, the chicken is cooked on the stovetop and then shredded before going into the soup. I prefer boneless, skinless chicken thighs for this recipe, but boneless, skinless chicken breasts will work as well.
• Vegetables. Diced carrots and leafy greens like bok choy are commonly found in Chinese Chicken Noodle Soup. In keeping with the version that we ate at the restaurant here, I added some bean sprouts and a bit of chopped cilantro as well. I highly recommend using baby bok choy in this soup. You will likely need to stop by an Asian market to find the baby version, but they are much smaller and more tender than the boy choy found in larger grocery stores.

Like most chicken soups, there are many different versions of Chinese Chicken Noodle Soup. But one thing will be common across all versions – it will be comforting and warming on a cold day!

As we head into the colder days, soups and stews will become regular menu items in our house. I suspect this Chinese Chicken Noodle Soup recipe will be making more appearances. It’s an easy, straightforward recipe, and (more importantly) it’s delicious!

How to Store Leftovers

Leftover Chinese Chicken Noodle Soup should be stored in an airtight container in the fridge. Leftovers can be reheated on stovetop or in the microwave. This soup freezes well, too, although I recommend freezing it without the noodles and then cook a batch of fresh noodles once you thaw the soup.

If you’re looking for a warming, comforting bowl of soup, then I highly recommend giving this recipe a try. The shredded chicken mixed with the seasoned broth is quite tasty. Cheers!

Did you make this Chinese Chicken Noodle Soup recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Chinese Chicken Noodle Soup

This Chinese Chicken Noodle Soup is an easy, comforting recipe that's perfect for chilly winter days!

5 from 4 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Marinating Time: 4 hours hours

Servings: 4 servings

Calories: 397kcal

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Ingredients

For the Chicken

• 2 Tbsp Chinese cooking wine such as mirin or Shaoxing wine (see note in post)
• 2 Tbsp minced lemongrass
• 1 Tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp lime juice
• 1 tsp fish sauce
• ¼ tsp red pepper flakes
• 16 oz. boneless skinless chicken thighs, can substitute boneless, skinless chicken breasts

For the Soup

• 4 cups low-sodium chicken broth
• 2 Tbsp Chinese cooking wine
• 1 tsp minced garlic
• 1 ” ginger piece
• ½ tsp sesame oil
• ½ cup diced carrots
• 4-6 baby bok choy cut into quarters lengthwise, see note below
• 6 oz. dried lo mein noodles
• 1 cup bean sprouts
• ¼ cup chopped fresh cilantro can substitute green onions

Instructions

For the Chicken

• Using a small bowl, whisk together all ingredients except for chicken.
• Place chicken in a resealable plastic bag and add marinade; turn several times to ensure chicken is well coated.
• Refrigerate for 4-6 hours, turning occasionally.
• Place large skillet over medium-high heat. Remove chicken from marinade and place in skillet. Discard excess marinade.
• Cook chicken for 4-5 minutes per side, or until fully cooked.
• Remove chicken and let cool on a cutting board for 5 minutes.
• Using two forks, shred chicken; set cooked chicken aside.

For the Soup

• Using a large saucepan, add broth, mirin, garlic, ginger and sesame oil. Place over high heat and bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 10 minutes.
• Add boy choy, carrots and dried noodles; continue simmering for 4-5 more minutes, or until noodles are tender.
• Add shredded chicken meat, bean sprouts and cilantro; stir until well combined.
• Serve hot, garnishing with extra chopped cilantro if desired.

Notes

Mirin is a sweet rice wine, and it should be available in the Asian aisle at most grocery stores. Mirin is not the same as rice wine vinegar.

Baby bok choy are smaller and more tender than traditional bok choy. They are readily available at Asian markets and some grocery stores.

Looking for more tasty soup recipes? Check out these other favorites, too: