Chinese Chicken Noodle Soup
User Reviews
5
Chinese Chicken Noodle Soup
Description
This Chinese Chicken Noodle Soup starts by gently browning bone-in, skin-on chicken thighs in oil to develop flavor, then cooking them with aromatics including garlic, ginger, green onions, and aromatic spices like cumin seeds and Sichuan peppercorns. Shaoxing wine adds depth, while fresh cilantro and a bay leaf contribute brightness and complexity. The broth is simmered for 20 minutes to extract flavors.
Noodles are cooked separately to retain texture, then added to the broth along with sliced carrots and baby bok choy, which cook briefly to maintain crispness. The chicken is shredded and added back to the soup, creating a filling yet gentle meal with layered flavors from the combination of fresh herbs, warming spices, and umami broth.
Adjust soy sauce seasoning to taste, and consider using boneless chicken for a quicker preparation or rotisserie chicken for convenience. Fresh noodles require slightly more quantity due to lesser expansion. The soup suits a light lunch or starter, pairing well with simple sides.
Ingredients
Broth (*Footnote 1)
- 1 teaspoon olive oil (or chicken fat)
- 2 pieces chicken thighs or boneless skinless thighs) (*footnote 2, bone-in, skin-on
- 4 cloves garlic , smashed
- 1 ” ginger , sliced
- 1 green onion , halved
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon Sichuan peppercorn or black pepper
- 1 teaspoon Shaoxing wine (or dry sherry)
- 4 cups chicken broth (or low-sodium chicken broth)
- 1/2 bunch cilantro , including leaves and stems (about 1 cup packed)
- 1 bay leaf
Soup
- 1/2 teaspoon soy sauce (or to taste)
- 3 oz dried noodles (*Footnote 3)
- 1 carrot , sliced
- 3 baby bok choy , cut into 6 pieces lengthwise
- 2 tablespoons cilantro chopped, fresh
Instructions
- Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
- Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
- Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
- Meanwhile, cook the noodles in a separate pot according to package directions.
- Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
- Use a mesh colander to remove the solid ingredients and discard them.
- Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
- Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
- Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.
Notes
- Bone-in, skin-on chicken thighs are recommended for richer broth flavor; boneless skinless thighs work as a substitute.
- For a quicker version, minced garlic, ginger, and green onions with powdered spices can be used, skipping the straining step.
- Fresh noodles require more quantity since they expand less compared to dried noodles.
- Using shredded rotisserie chicken skips the broth preparation step, adding convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 291kcal | 15% |
| Carbohydrates | 17.3g | 6% |
| Protein | 26.2g | 52% |
| Fat | 13.4g | 21% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 102mg | 34% |
| Sodium | 345mg | 14% |
| Potassium | 579mg | 12% |
| Fiber | 2.2g | 9% |
| Sugar | 2.3g | 5% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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