As soon as the weather starts to cool down, I find myself craving soups – especially chicken noodle soups. While classic American chicken noodle soup will always hold a special place in my heart, the Asian variations are in a league of their own. They’re light yet flavorful, brothy yet deeply nourishing, and they make you feel so good from the inside out!
There’s something incredibly comforting about a clear, savory broth paired with tender noodles, fresh veggies, and perfectly cooked chicken. It’s wholesome, healthy, and exactly what I look forward to during soup season.
Recently, I made a batch of Chinese chicken noodle soup, and it was everything I wanted – simple, cozy, and full of flavor!!
The Perfect Cozy Weeknight Meal
What I love most about this soup is how it transforms a handful of simple ingredients into something that feels incredibly special. There’s no complicated prep or long simmering time, but the end result tastes like you’ve been in the kitchen all afternoon. It’s the kind of recipe that works on a busy weeknight when you want a nourishing, homemade dinner without a lot of fuss!
Why You’ll Love This Soup
- The flavor: Light but layered – garlicky, gingery, savory, with just the right hint of nuttiness from sesame oil.
- The ease: You don’t need hours or fancy ingredients. Most of this simmers quietly while you prep the toppings.
- The flexibility: Swap noodles, add mushrooms, throw in extra veggies — it’s easy to customize based on what you have.
- The comfort: It’s cozy, nourishing, and perfect for chilly days or when you need a little extra warmth.
This Chinese chicken noodle soup isn’t just comforting – it’s also nourishing. The bone broth adds protein and collagen, the bok choy gives a boost of greens, and the ginger and garlic make the broth feel healing and restorative. It’s gentle on the stomach yet satisfying, making it perfect for both adults and kids. My family loves it, and it’s especially great for those nights when you want something warm and healthy but still flavorful and fun to eat.
Once you make this recipe, it’s hard not to crave it again. The clear, savory broth, the chewy noodles, the tender chicken – it all comes together in a way that feels both simple and elevated! It’s easy to switch up the vegetables or noodle type, so you can make it a little different each time while keeping that comforting base. Whether you’re fighting off a cold, easing into fall weather, or just want a light and cozy meal, this Chinese chicken noodle soup will become a staple in your kitchen!
This Chinese chicken noodle soup is everything I love about soup season. It’s light yet flavorful, nourishing but effortless to make. Using thin flour noodles gives it that comforting slurp factor, and every element – from the garlic-ginger broth to the crisp bok choy, it works together perfectly.
If you’re craving a cozy, healthy, and satisfying bowl of soup, this is the one to make. Once you try it, you’ll find yourself coming back to it all season long 🙂
Chinese Chicken Noodle Soup
Ingredients
- 3 cups chicken bone broth
- 2 garlic cloves minced
- 1.5 cm ½ inch ginger piece, cut into 3 slices (optional)
- 1 ½ tablespoons light soy sauce
- 1 teaspoon sugar
- 1 ½ tablespoons Shaoxing cooking wine
- ½ teaspoon sesame oil
For the Noodles and Toppings:
- 8 oz fresh wheat or egg noodles
- 3 large bok choy or substitute with gai lan or other blanched veggies
- 1 cup shredded cooked chicken
- 1 scallion finely chopped for garnish
Instructions
- In a medium pot, combine chicken bone broth, minced garlic, sliced ginger, light soy sauce, sugar, Shaoxing cooking wine, and sesame oil. Bring everything to a boil, then reduce to a simmer. Let it simmer for about 10 minutes so the flavors can fully infuse into the broth.
- After the broth has simmered, add the thinly sliced chicken breasts directly into the pot. Let them cook gently in the simmering broth until fully cooked through, about 6–8 minutes depending on thickness. Once cooked, remove the chicken and shred it with a fork. Set aside.
- Add the bok choy into the same pot of broth and blanch until just crisp-tender and vibrant green, about 1–2 minutes. Remove and set aside.
- In a separate pot, cook the thin round flour noodles according to the package instructions. Cooking noodles separately keeps the broth clear and prevents the noodles from soaking up too much liquid. Drain and set aside.
- Divide the cooked noodles between bowls. Top with the shredded chicken and blanched bok choy. Ladle the hot, flavorful broth over everything. Finish with a sprinkle of chopped scallions and serve immediately.
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