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Chinese Chicken Noodle Soup

Chinese chicken noodle soup with a clear, amber broth simmered with garlic and ginger, then topped with tender thin noodles, bok choy, chicken, and mushrooms. Thin rice or Chinese wheat noodles are cooked separately for a springy, non-mushy bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, thinly sliced
Thin noodles
  • 6 oz thin Chinese wheat noodles or rice noodles
Bok choy
  • 2 bok choy, chopped Chopped
Shiitake mushrooms
  • 1 cup shiitake mushrooms, sliced
Green onions
  • 3 green onions, sliced
Garlic
  • 6 garlic, minced
Fresh ginger
  • 2 tbsp fresh ginger, grated
Chicken broth
  • 8 cup chicken broth
Soy sauce
  • 2 tbsp soy sauce
Sesame oil
  • 1 tbsp sesame oil
Rice vinegar
  • 1 tsp rice vinegar
White pepper
  • 0.25 tsp white pepper
Cilantro
  • 1 cilantro and chili oil for serving For serving
Salt
  • 1 salt to taste

Equipment

  • 1 Dutch oven

Method
 

Build the ginger-garlic broth
  1. Bring the chicken broth to a simmer in a large pot over medium-high heat, then stir in the minced garlic and grated ginger. Simmer for 5 minutes so the broth turns lightly fragrant.
  2. Stir in the soy sauce, sesame oil, and rice vinegar, then taste and adjust to your preference. Keep the broth at a gentle simmer while you prep the rest.
Cook chicken, mushrooms, and bok choy
  1. Add the thinly sliced chicken and sliced shiitake mushrooms to the simmering broth. Simmer for 10-12 minutes until the chicken is cooked through.
  2. Add the chopped bok choy to the pot and cook for 3 minutes, until wilted but still bright green. Keep the broth at a gentle simmer during this step.
Cook noodles separately and assemble
  1. Cook the thin Chinese wheat noodles or rice noodles separately according to the package directions. Drain, then divide into serving bowls.
  2. Ladle the hot soup over the noodles in each bowl. Season each bowl with white pepper and salt to taste.
  3. Finish with green onions, cilantro, and a drizzle of chili oil. Serve immediately while the noodles are springy.

Notes

Pro tip: Cook noodles separately and drain well so they stay springy instead of absorbing too much broth. Store leftovers in the refrigerator up to 3 days; keep noodles and broth together only if needed, but for best texture store noodles separately. Freezing is not recommended for the best noodle texture. If you want a lower-sodium option, use low-sodium soy sauce and taste before adding additional salt.