Chinese Chicken Noodle Soup
Chinese Chicken Noodle Soup
Ingredients
For the Soup Base
- 6 cups chicken broth, low sodium
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 inch fresh ginger, peeled and thinly sliced
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Noodles and Vegetables
- 8 ounces egg noodles, Chinese style or thin spaghetti
- 4 cups bok choy, chopped
- 1/2 cup carrots, julienned or thinly sliced
- 2 scallions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, combine the chicken broth, chicken pieces, sliced ginger, and minced garlic. Bring the mixture to a boil over medium-high heat.
⏱️ 10 min
- 2
Once boiling, reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
⏱️ 15 min
- 3
While the soup is simmering, cook the egg noodles according to package directions. Drain and set aside.
⏱️ 8 min
- 4
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
⏱️ 3 min
- 5
Add the soy sauce, sesame oil, and white pepper to the soup. Stir to combine.
⏱️ 1 min
- 6
Add the chopped bok choy and julienned carrots to the soup. Cook for 3-5 minutes, or until the vegetables are tender-crisp.
⏱️ 5 min
- 7
To serve, divide the cooked noodles among four bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good portion of chicken and vegetables.
⏱️ 2 min
- 8
Garnish with sliced scallions and fresh cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Chicken Noodle Soup
For the Soup Base
- 6 cups chicken broth, low sodium
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 inch fresh ginger, peeled and thinly sliced
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Noodles and Vegetables
- 8 ounces egg noodles, Chinese style or thin spaghetti
- 4 cups bok choy, chopped
- 1/2 cup carrots, julienned or thinly sliced
- 2 scallions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, combine the chicken broth, chicken pieces, sliced ginger, and minced garlic. Bring the mixture to a boil over medium-high heat.
⏱️ 10 min - 2
Once boiling, reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
⏱️ 15 min - 3
While the soup is simmering, cook the egg noodles according to package directions. Drain and set aside.
⏱️ 8 min - 4
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
⏱️ 3 min - 5
Add the soy sauce, sesame oil, and white pepper to the soup. Stir to combine.
⏱️ 1 min - 6
Add the chopped bok choy and julienned carrots to the soup. Cook for 3-5 minutes, or until the vegetables are tender-crisp.
⏱️ 5 min - 7
To serve, divide the cooked noodles among four bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good portion of chicken and vegetables.
⏱️ 2 min - 8
Garnish with sliced scallions and fresh cilantro before serving.
⏱️ 1 min