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!
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.
- 32 oz Chicken Broth
- 2 cloves Garlic, only smashed with a knife, not minced
- 1 inch fresh Ginger, peeled and cut into thick slices
- 2 Tbsp Soy Sauce
- 2 tsp Saké (or dry white wine), optional
- 1 tsp Sesame Oil + Plus extra to saute Mushrooms
- 1 lb Chicken breast, skinless, boneless (or about 1 cups shredded breast)
- 9 oz Noodles, I used Wide Lo Mein but Soba, Udon or your favorite can be used
- 1/2 lb Broccolini (Broccoli is good too), trimmed
- 3 - 4 oz Sugar Snap Peas
- 8 - 10 Oyster Mushrooms, Crimini or your favorite mushroom can be used if desired
- Red Chili Peppers, sliced
- Spring Onions, sliced
- Chives, tied together or diced to sprinkle over
- Crushed Red Chili Flakes
- Lime or Lemon Wedges
- Soy Sauce
- In a large stock pot over medium high heat, pour in the Chicken Broth along with the mashed Garlic, Ginger, Soy Sauce, Saki and Sesame Oil. Bring to a boil.
- Add in the Chicken Breast and cook for about 20 - 25 minutes, depending on how thick your meat is, you may need to add extra time. You can check by pulling a piece out and cutting at the thickest part, if needed simply return for an additional 10 - 15 minutes.
- Once Chicken has cooked through, remove from stock and allow to cook, then slice or shred and set aside.
- Cook the Noodles according to directions while the chicken is cooking.
- While the chicken is cooking, saute the Oyster Mushrooms in about 1 Tbsp of Sesame Oil in a skillet until starting to turn golden. Set Aside.
- After the Chicken has cooked (and set aside), add the Broccolini to the broth and cook for about 5 minutes, then add in the Sugar Snap Peas and cook an additional 3 minutes, cook until both are bright green and crisp-tender.
- In serving bowls, divide the Chicken and Noodles equally, then add several pieces each of the Mushrooms, Broccolini and Sugar Snap Peas, then pour the Broth over carefuly, and garnish with Chili slices, Spring Onions, Chives or your desired garnish.
You can use Broccoli in place of the Broccolini.You can use any seasonal vegetable to this soup.Can be served with or without the Chicken.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.