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Chinese Chicken Noodle Soup

Chinese chicken noodle soup with a clear, ginger-garlic broth and tender sliced chicken simmered until just cooked. Cook bok choy until wilted and serve over thin Chinese wheat or rice noodles for a light, restaurant-style bowl.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

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. Add the minced garlic and grated ginger, then simmer for 5 minutes.
  2. Stir in the soy sauce, sesame oil, and rice vinegar. Adjust to taste for balance.
Cook the chicken and mushrooms
  1. Add the thinly sliced chicken and sliced shiitake mushrooms to the broth. Maintain a gentle simmer and cook for 10-12 minutes, until the chicken is cooked through.
Cook noodles separately
  1. Cook the thin Chinese wheat noodles or rice noodles separately according to the package directions. Drain and divide into bowls before ladling soup over them.
Finish with bok choy and assemble
  1. Add the chopped bok choy to the broth. Simmer for 3 minutes until wilted.
  2. Ladle the hot soup over the noodles in each bowl. 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 the clearest broth, keep the heat at a gentle simmer once the chicken is added (avoid a hard boil). Store leftovers in the refrigerator up to 3 days; keep noodles separate if possible to prevent softening. Freezing is not recommended for best texture. For a lighter option, use low-sodium chicken broth and reduce the added salt.