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Chinese Chicken Noodle Soup

Comforting Chinese Chicken Noodle Soup in Just 25 Minutes

A deliciously warm bowl of Chinese Chicken Noodle Soup, perfect for cozy nights, ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil or chicken fat Substitute with any cooking oil if needed.
  • 4 pieces bone-in skin-on chicken thighs or boneless skinless thighs Adds rich flavor to the broth.
  • 4 cloves garlic, smashed Infuses depth and aroma into the soup.
  • 1 inch ginger, sliced Provides warmth and a hint of spice.
  • 1 piece green onion, halved Offers mild onion flavor and bright garnish.
  • 0.5 teaspoon cumin seeds Enhances the soup's flavor profile.
  • 0.5 teaspoon Sichuan peppercorns or black pepper Delivers a unique numbing heat.
  • 1 teaspoon Shaoxing wine or dry sherry Elevates the broth's complexity.
  • 4 cups chicken broth Low-sodium recommended.
  • 0.5 bunch cilantro Adds a fresh touch.
  • 1 piece bay leaf Infuses subtle depth.
  • 0.5 teaspoon soy sauce or to taste For seasoning.
For the Noodles and Vegetables
  • 3 oz dried noodles Thin noodles like somen are preferred.
  • 1 piece carrot, sliced Adds sweetness and color.
  • 3 pieces baby bok choy, cut into pieces Provides a nutritional crunch.
  • 2 tablespoons fresh cilantro, chopped Optional for garnish.

Equipment

  • 3.5 qt pot or Dutch oven

Method
 

Step-by-Step Instructions for Chinese Chicken Noodle Soup
  1. Heat the oil in a 3.5 qt pot or Dutch oven over medium heat. Add chicken thighs and sear for 3-4 minutes until golden brown.
  2. Flip chicken and add garlic, ginger, and green onion. Sprinkle cumin seeds and Sichuan peppercorns, sautéing for 1-2 minutes until fragrant.
  3. Pour in Shaoxing wine and chicken broth, adding cilantro and bay leaf. Bring to a boil then reduce heat, cover, and simmer for 20 minutes.
  4. Cook dried noodles separately according to package instructions. Drain and set aside.
  5. Remove chicken, let cool, then shred into pieces.
  6. Strain the broth through a fine mesh sieve, return to heat, boil, and add soy sauce to taste.
  7. Add sliced carrot and cook for 3 minutes, then stir in bok choy for another minute.
  8. Return shredded chicken to the pot, stir, and serve over noodles, garnished with cilantro.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 32gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Brown the chicken well for maximum flavor and cook noodles separately to keep the soup vibrant.

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