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A bowl of Noodle Soup with sliced chicken, broccoli, snow peas, cherry tomatoes, red chili slices, and green onions in a clear broth, served in a black bowl.

Chinese Chicken Noodle Soup

Little Figgy Food
Enjoy this brightly flavored Chinese inspired Chicken Noodle Soup, with a lovely hint of ginger and garlic!
5 from 12 votes
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Ingredients
  

  • 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
  • ½ 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

To Garnish:

  • 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

Instructions
 

  • 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.

To Serve:

  • 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.

Enjoy!

    Notes

    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.
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