Chinese Chicken Noodle Soup

Warm your soul with this comforting and flavor-packed Chinese Chicken Noodle Soup, a wholesome meal that combines tender chicken, vibrant vegetables, and silky egg noodles in a rich, aromatic broth. Infused with garlic, ginger, soy sauce, and oyster sauce, this recipe delivers an authentic taste of Chinese cuisine in every spoonful. Fresh shiitake mushrooms, julienned carrots, and baby bok choy add layers of texture and color, while a garnish of scallions, sesame oil, and cilantro elevates the dish with a burst of freshness. Ready in under an hour, this hearty soup is perfect for cozy dinners or whenever you're craving something light yet satisfying. Tailor it to your preferences by adjusting the seasoning or selecting your favorite noodles—this crowd-pleaser will quickly become a household favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (boneless, skinless)
• 6 cups chicken stock
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 3 pieces garlic cloves (minced)
• 2 tablespoons ginger (peeled and sliced)
• 4 pieces scallions (green onions), sliced
• 200 grams shiitake mushrooms (fresh or dried, sliced)
• 2 medium carrots (julienned)
• 2 pieces baby bok choy (halved)
• 250 grams egg noodles (fresh or dried)
• 1 teaspoon sesame oil (optional, for garnish)
• 0.5 teaspoon white pepper (optional, for seasoning)
• 0 salt (to taste)
• 2 tablespoons cilantro (optional, for garnish)

Directions

Step 1

In a large pot, bring the chicken stock to a gentle boil.

Step 2

Add minced garlic, sliced ginger, and one sliced scallion to the pot. Simmer for 5 minutes to infuse the broth with aromatics.

Step 3

Season the broth with soy sauce, oyster sauce, and white pepper (if using). Stir well.

Step 4

Add the chicken thighs to the broth. Reduce heat to low and simmer for 15 minutes or until the chicken is fully cooked and tender.

Step 5

Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.

Step 6

Add the shiitake mushrooms, carrots, and baby bok choy to the broth. Simmer for 5 minutes or until the vegetables are tender but still slightly crisp.

Step 7

In a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.

Step 8

Return the shredded chicken to the pot and let it warm through for 2 minutes. Taste and adjust the seasoning with salt if needed.

Step 9

To serve, divide the cooked noodles among four bowls. Ladle the hot soup with chicken and vegetables over the noodles.

Step 10

Garnish with the remaining sliced scallions, a drizzle of sesame oil, and fresh cilantro, if desired. Serve hot.

Nutrition Facts

Serving size	(3518.9g)

Amount per serving	% Daily Value*
Calories	2178.8

Total Fat 87.9g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 745.3mg	0%
Sodium 4388.1mg	0%
Total Carbohydrate 111.7g	0%
Dietary Fiber 15.2g	0%
Total Sugars 20.6g
Protein 233.5g	0%

Vitamin D 308IU	0%
Calcium 469.7mg	0%
Iron 20.5mg	0%
Potassium 3018.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 43.0%

Carbs: 20.6%