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Chinese Chicken Noodle Soup

Chinese chicken noodle soup with a clear amber broth and tender sliced chicken, simmered with garlic and ginger, then finished with bok choy. Thin noodles are cooked separately and served in bowls so the broth stays silky and flavorful.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, thinly sliced
Thin Chinese wheat noodles or rice noodles
  • 6 oz thin Chinese wheat noodles or rice noodles
Bok choy
  • 2 cup bok choy, 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 tbsp rice vinegar
White pepper
  • 0.25 tsp white pepper
Cilantro
  • 1 cilantro and chili oil for serving
Salt
  • 1 salt to taste

Equipment

  • 1 large pot

Method
 

Build the broth
  1. Bring the chicken broth to a simmer in a large pot. Add the garlic and ginger, then cook for 5 minutes.
  2. Stir in the soy sauce, sesame oil, and rice vinegar. Adjust the seasoning to taste.
Cook the chicken and mushrooms
  1. Add the sliced chicken and mushrooms to the simmering broth. Keep at a simmer for 10-12 minutes, until the chicken is cooked and opaque.
Cook and assemble
  1. Cook the noodles separately according to package directions. Drain the noodles and divide them into serving bowls.
  2. Add the bok choy to the broth. Simmer for 3 minutes, until wilted.
  3. Ladle the hot soup over the noodles in the bowls. Season with white pepper and salt to taste.
  4. Finish by garnishing with green onions, cilantro, and a drizzle of chili oil. Serve hot.

Notes

Pro tip: Cook the noodles separately and assemble at the last minute so they stay springy and the broth remains clear. Store leftover soup (broth with chicken, mushrooms, and bok choy) in the refrigerator up to 3 days; keep noodles separate if possible. Freezing is not recommended for best bok choy texture. For a lighter option, use low-sodium chicken broth and reduce soy sauce to 1 tbsp.