Classic Chinese Chicken Noodle Soup
Classic Chinese Chicken Noodle Soup
Ingredients
For the Soup Base
- 6 cups chicken broth, low sodium
- 2 inches ginger, peeled and thinly sliced
- 3 garlic, cloves, smashed
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Chicken and Noodles
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 8 ounces egg noodles, Chinese style, thin or medium
For the Vegetables and Garnish
- 2 carrots, medium, peeled and thinly sliced into rounds or matchsticks
- 2 celery stalks, thinly sliced
- 3 scallions, thinly sliced, white and green parts separated
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, combine the chicken broth, sliced ginger, and smashed garlic. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
⏱️ 25 min
- 2
While the broth simmers, prepare your vegetables: slice the carrots and celery, and thinly slice the scallions, separating the white and green parts.
⏱️ 10 min
- 3
After 20 minutes, remove the ginger and garlic from the broth using a slotted spoon or fine-mesh sieve. Discard them.
⏱️ 2 min
- 4
Add the cut chicken pieces, sliced carrots, and sliced celery to the simmering broth. Increase heat to medium and cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
⏱️ 10 min
- 5
Stir in the soy sauce, sesame oil, and white pepper. Taste and adjust seasoning as needed.
⏱️ 2 min
- 6
Add the Chinese egg noodles to the soup. Cook according to package directions, typically 3-5 minutes, until al dente.
⏱️ 5 min
- 7
Stir in the white parts of the sliced scallions. Cook for 1 minute more.
⏱️ 1 min
- 8
Ladle the hot soup into individual serving bowls. Garnish each bowl with the green parts of the scallions and fresh chopped cilantro before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chinese Chicken Noodle Soup
For the Soup Base
- 6 cups chicken broth, low sodium
- 2 inches ginger, peeled and thinly sliced
- 3 garlic, cloves, smashed
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Chicken and Noodles
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 8 ounces egg noodles, Chinese style, thin or medium
For the Vegetables and Garnish
- 2 carrots, medium, peeled and thinly sliced into rounds or matchsticks
- 2 celery stalks, thinly sliced
- 3 scallions, thinly sliced, white and green parts separated
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, combine the chicken broth, sliced ginger, and smashed garlic. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
⏱️ 25 min - 2
While the broth simmers, prepare your vegetables: slice the carrots and celery, and thinly slice the scallions, separating the white and green parts.
⏱️ 10 min - 3
After 20 minutes, remove the ginger and garlic from the broth using a slotted spoon or fine-mesh sieve. Discard them.
⏱️ 2 min - 4
Add the cut chicken pieces, sliced carrots, and sliced celery to the simmering broth. Increase heat to medium and cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
⏱️ 10 min - 5
Stir in the soy sauce, sesame oil, and white pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Add the Chinese egg noodles to the soup. Cook according to package directions, typically 3-5 minutes, until al dente.
⏱️ 5 min - 7
Stir in the white parts of the sliced scallions. Cook for 1 minute more.
⏱️ 1 min - 8
Ladle the hot soup into individual serving bowls. Garnish each bowl with the green parts of the scallions and fresh chopped cilantro before serving.
⏱️ 5 min