Chinese Chicken Noodle Soup

We enjoy soup at any time of the year and we love many different Asian soups too. This Chinese Chicken Noodle Soup recipe is a winner in our home with a bowl full of still slightly crunchy veggies and tender chicken that is made in a matter of minutes and tastes as if it came from a restaurant. You will love it too. 

The ingredients can be as simple as what you have on hand plus this is a great way to use leftover chicken in a whole new light. This soup is one of those delicious recipes that you will want to make again and again. 

If you are loving Asian-influenced recipes then try our Moo Shu Chicken for an easy take-out like dinner. 

Chinese Chicken Noodle Soup Ingredients

This Chinese Chicken Noodle Soup has simple ingredients that can be found in any grocery store. Luckily now our markets are divided into different cuisines so we can easily locate what is needed. You can use store-bought or homemade chicken that you have as leftovers. 

The whole recipe can easily come together in 20 minutes, which is great for lunch too. You will want to enjoy this Chinese noodle soup with other meats too like pork, beef, or even seafood. 

How Do You Make Chinese Chicken Noodle Soup From Scratch?

The soup is simple to start with by adding in soy sauce, garlic, ginger, and sugar to your chicken broth. Place your pot on medium heat to start the simmer. Cook noodles according to the package in another pot of boiling water and set aside. 

Next, add in your cooking wine (Mirin or Sherry) and sesame oil. Once your stock is at a simmer add the carrots to the stock and simmer for 2 min., remove but keep warm. Now add in the chicken. 

And next add in the bok choy. Doesn't that look inviting all on its own? You can either use junior bok choy or baby bok choy depending on what is available. Cook for 2-3 min. until bok choy is tender. You can slice the bok choy if you like also. 

Your Asian Chicken Noodle Soup is now done; it is that simple!! Divide the broth between four bowls, add the noodles, carrots, chicken, and bok choy in sections around the bowl, and the green onions scattered in the middle or off to the side. 

Garnish with chilies, hot sauce, or chili paste if you like it spicy. I like to add in just a little to get some spice now and then. 

Don't have the vegetables that I mentioned, don't worry. Sub in what you have available. This is an easy recipe that can be made to order or how you like it. You will be surprised with the results though and swear you had ordered it from take-out. 

Is Chinese Soup Healthy?

You betcha it is, look at all those wonderful veggies and that lean protein. If you are feeling sick, the remedy is a nice bowl of this soup. For me, I have been on a bok choy rampage, and I am just loving this vegetable.

Bok choy is full of vitamin C, vitamin E, and beta-carotene. Bok choy has great antioxidant properties. An antioxidant helps protect cells against damage by free radicals. Never mind the benefits from the other delightful ingredients in a delicious soup that will feed not only your tummy but your soul. 

The only thing would be the higher sodium but if you use sodium-reduced products like I have recommended then you are reducing the amount of sodium. 

What is Another Name for Chinese Noodle Soup?

Many of you might be familiar with the word ramen when seeing a soup like this. Ramen is a very popular dish in many Japanese restaurants and is very similar to this Chinese noodle soup. 

A few things that differ from this soup to ramen are some of the ingredients like an egg, nori, or kelp are missing. But like any other soup, you can make it your own by adding in what you like and what you don't like. That is the beauty of soup as it is very customizable. 

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Chinese Chicken Noodle Soup

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This delicious yet simple Chinese Chicken Noodle Soup is great for a weeknight meal or lunch even as it doesn't take long to put together and can be whatever you find in the fridge.

Print

Ingredients

Broth

• 8 cups chicken broth, sodium-reduced
• 4 garlic cloves, minced
• 1 Tbsp. ginger, minced
• 3 Tbsp. sodium-reduced soy sauce
• 1 Tbsp. sugar
• 2 Tbsp. sherry or Chinese cooking wine
• 2 tsp. sesame oil

Toppings and Noodles

• 300 gm. Asian egg noodles
• 12 baby bok choy or 2-3 per serving, cut into 2 or 4 pieces
• 2 cups shredded cooked chicken (250 gm.)
• 3 medium carrots, thinly cut into julienne pieces
• 2 green onion, sliced
• Chilies, hot sauce, chili paste, optional

Instructions

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with chilies, hot sauce, chili paste, optional

Recommended Products

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 502Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 97mgSodium: 3074mgCarbohydrates: 53gFiber: 6gSugar: 14gProtein: 33g

The sodium seems very high for this recipe using sodium reduced products. Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.