Chinese Chicken Noodle Soup
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.
Servings 4 servings
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.