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Chinese Chicken Noodle Soup
5 from 22 votes

Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup features a broth simmered with bone-in chicken thighs, garlic, ginger, and spices such as cumin and Sichuan peppercorns. The clear broth is flavored with Shaoxing wine and fresh cilantro, complemented by noodles cooked separately and added with carrots and bok choy for a balanced and comforting texture and taste.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2 servings
Calories: 291 kcal
Course: Soup
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, cook the noodles in a separate pot according to package directions.
  5. 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.
  6. Use a mesh colander to remove the solid ingredients and discard them.
  7. Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 291

% 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.