This Chinese Chicken Noodle Soup recipe is brightly flavored, with a hint of ginger and filled with plenty of veggies!
If you like Chinese cuisine, and a devotee to your old stand-by chicken noodle soup recipe, then you have to try this Asian inspired version of the classic chicken noodle soup. It’s infused with fresh ginger and garlic, in a simple chicken broth base, it’s comforting without being “richly” flavored, and just might inspire you to plan a trip to see the Great Wall … or just maybe a walk in the park. Either way, this Chinese chicken soup is a win!
Click here to see my favorite Saffron Chicken and Yellow Rice Soup, it’s a great alternative and makes the heart happy.
So what I love about this recipe, is that it’s very adaptable to what fresh veggies you might find in season. My absolute picks are broccolini and plenty of red chili pepper! For the chicken, you can take it or leave it, the broth base of the soup is amazing! Really, it’s the kind of broth you will want to just drink.
For the sake of time, I did use a high quality store bought chicken broth, but by all means, if you have the gumption and the time, making your own broth base would be ideal. Lately, my world has been completely full of busy, so I’ve saved a bit of time using the good quality store bought variety.
Not sure what veggies you want to use, well you can either enjoy the ones listed in the recipe below, Make it with the chicken, all veggies or even just as a broth. No noodles in sight? Well, it’s also pretty darn tasty served over a nice bit of sticky rice, and voila, you have a Chinese chicken rice soup. Nice.
Enjoy!
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Seven dinners worth getting undressed for.
One lands in your inbox every morning for a week — plus the side and the drink I’d pour with it. Free.
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This Chinese Chicken Noodle Soup recipe is brightly flavored, with a hint of ginger and filled with plenty of veggies!
If you like Chinese cuisine, and a devotee to your old stand-by chicken noodle soup recipe, then you have to try this Asian inspired version of the classic chicken noodle soup. It’s infused with fresh ginger and garlic, in a simple chicken broth base, it’s comforting without being “richly” flavored, and just might inspire you to plan a trip to see the Great Wall … or just maybe a walk in the park. Either way, this Chinese chicken soup is a win!
If you’d rather serve the noodles cold, these soba noodles with dipping sauce swap the broth for cucumber, mushrooms, sesame, and a tangy sauce.
Click here to see my favorite Saffron Chicken and Yellow Rice Soup, it’s a great alternative and makes the heart happy.
So what I love about this recipe, is that it’s very adaptable to what fresh veggies you might find in season. My absolute picks are broccolini and plenty of red chili pepper! For the chicken, you can take it or leave it, the broth base of the soup is amazing! Really, it’s the kind of broth you will want to just drink.
For the sake of time, I did use a high quality store bought chicken broth, but by all means, if you have the gumption and the time, making your own broth base would be ideal. Lately, my world has been completely full of busy, so I’ve saved a bit of time using the good quality store bought variety.
Not sure what veggies you want to use, well you can either enjoy the ones listed in the recipe below, Make it with the chicken, all veggies or even just as a broth. No noodles in sight? Well, it’s also pretty darn tasty served over a nice bit of sticky rice, and voila, you have a Chinese chicken rice soup. Nice.
Enjoy!
7-Day Email Series
Seven dinners worth getting undressed for.
One lands in your inbox every morning for a week — plus the side and the drink I’d pour with it. Free.
No chef’s journey. No weird ingredients. Unsubscribe whenever.
We started because of a Southern girl with a taste for travel, thriving on the discovery of the world through food. We really hope to inspire you to try new flavors and foodie techniques. 😋