This Chinese Chicken Noodle Soup is warm and comforting, packed with tender chicken, slurpable noodles, and fresh veggies. It’s perfect for chilly days or when you need a little pick-me-up!
Every sip feels like a hug in a bowl! I love how quick it is to whip up, making it a go-to for busy nights. And don’t forget to add some extra chili for a spicy kick if you’re feeling adventurous! 🌶️
Key Ingredients & Substitutions
Chicken Broth: Homemade broth is always the best for flavor, but low-sodium store-bought works just as well. You can also use vegetable broth to make it lighter and vegetarian or swap it with bone broth for extra nutrients.
Chicken Breasts: Boneless, skinless chicken breasts are easy and quick to cook. If you prefer dark meat, chicken thighs are a tasty substitute. You could also use leftover rotisserie chicken to save time!
Bok Choy: This leafy green adds nutrition and a lovely crunch. If you can’t find bok choy, try using spinach or kale, though they won’t have the same texture. Make sure to adjust cooking times as needed with different greens.
Chinese Egg Noodles: These noodles are traditional, but feel free to use ramen noodles, rice noodles, or even whole-wheat spaghetti in a pinch! Just follow package directions for cooking.
Oyster Sauce: This adds depth to the soup. If you’re vegetarian or don’t have any, try soy sauce or hoisin sauce for a similar flavor. Adjust the amount to taste.
How Do I Get Perfectly Shredded Chicken?
Shredding chicken is a simple but crucial step. The best way to do this is to let the chicken cool slightly first, as handling hot chicken can be tricky! Use two forks to poke and pull the meat apart.
- After cooking, take the chicken out of the broth onto a cutting board.
- Using one fork to hold the chicken in place, use the second fork to shred it by pulling it apart.
- It should easily come apart into bite-sized pieces—perfect for your soup!
This technique ensures that the chicken mixes well with the broth and noodles, giving you that delicious homemade feel!
How to Make Chinese Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth (preferably homemade or low-sodium)
- 2 boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 3 cups bok choy, chopped
- 3 green onions, sliced (separate white and green parts)
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
For the Noodles:
- 4 cups cooked Chinese egg noodles or ramen noodles
How Much Time Will You Need?
This delicious soup will take about 30 minutes. You’ll spend about 10 minutes prepping and cooking the chicken and veggies, then just let everything simmer for about 15-20 minutes. It’s a quick and hearty meal!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and the white parts of the sliced green onions. Sauté these for about 1-2 minutes until they become fragrant, making your kitchen smell amazing!
2. Cook the Chicken:
Add the chicken breasts to the pot and sear each side lightly (about 2 minutes for each side) until they are just golden brown. This will help lock in those delicious juices!
3. Simmer the Broth:
Pour in the chicken broth, soy sauce, oyster sauce, and rice vinegar. Stir everything together, then bring the pot to a gentle boil. Once it starts boiling, reduce the heat to simmer. Cover the pot and let it cook for about 15-20 minutes or until the chicken is cooked through and tender.
4. Shred the Chicken:
Once the chicken is cooked, carefully remove the chicken breasts from the broth and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. This makes it easier to mix into the soup later.
5. Add Bok Choy:
While the broth is still simmering, add the chopped bok choy to the pot. Cook for another 3-4 minutes until the bok choy is tender but still bright green. This will add a fresh crunch to your soup!
6. Combine Everything:
Stir in the shredded chicken, cooked noodles, and drizzle the sesame oil over everything. Season the soup with salt, pepper, and the crushed red pepper flakes if you’re feeling spicy. Stir everything until well combined.
7. Serve:
Ladle the soup into bowls and garnish with the green parts of the sliced green onions for a pop of color. You can also add extra toppings like cilantro or chili oil if you like!
8. Enjoy!
Serve the soup hot and enjoy your homemade Chinese Chicken Noodle Soup. It’s warm, comforting, and sure to brighten your day!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way is to thaw it in the refrigerator overnight or in a sealed plastic bag submerged in cold water for a quicker method. This ensures even cooking throughout the chicken.
How Can I Make This Soup Spicier?
If you want to add some heat, feel free to increase the amount of crushed red pepper flakes in the recipe! You can also drizzle sriracha or chili oil on top before serving for an extra kick. Just remember to taste as you go!
What If I Can’t Find Bok Choy?
No worries! If bok choy isn’t available, you can substitute it with other leafy greens like spinach, kale, or Swiss chard. Just be mindful that cooking times may vary—these greens usually cook more quickly, so add them near the end of simmering.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the broth and cook the chicken in advance. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat the soup and add fresh noodles and bok choy for the best flavor and texture.
