Go Back

Chinese Chicken Noodle Soup

Chinese chicken noodle soup with a clear, amber broth, tender sliced chicken, and quick-wilt bok choy. Thin wheat or rice noodles are cooked separately and topped with hot broth for a clean, non-gummy texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, thinly sliced
Noodles
  • 6 oz thin Chinese wheat noodles or rice noodles
Vegetables and aromatics
  • 2 cup bok choy, chopped
  • 1 cup shiitake mushrooms, sliced
  • 3 green onions, sliced
  • 6 clove garlic, minced
  • 2 tbsp fresh ginger, grated
Broth
  • 8 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 0.25 tsp white pepper
  • Cilantro and chili oil for serving
  • Salt to taste

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Bring the chicken broth to a simmer in a large pot, then add the minced garlic and grated ginger and cook for 5 minutes.
  2. Stir in the soy sauce, sesame oil, and rice vinegar, then adjust seasoning to taste.
Simmer chicken and mushrooms
  1. Add the thinly sliced chicken and sliced shiitake mushrooms to the broth and simmer for 10-12 minutes, until the chicken is cooked.
Cook noodles separately
  1. Cook the thin Chinese wheat noodles or rice noodles separately according to package directions, then drain and divide into bowls.
Finish with bok choy and serve
  1. Add the chopped bok choy to the broth and cook for 3 minutes, until wilted.
  2. Ladle the soup over the noodles, then season with white pepper and salt to taste.
  3. Garnish each bowl with sliced green onions, cilantro, and a drizzle of chili oil.

Notes

For best noodle texture, cook the noodles separately and drain well before portioning—this keeps the broth clear and prevents sogginess. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove. Freezing is not recommended because noodles and bok choy lose texture. For a lighter option, use low-sodium chicken broth and reduce added salt to taste.