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Fresh, flavorful, and just a little spicy, this Chinese Chicken Noodle Soup is the one we always make when someone’s sick. It’s our family’s “feel better” soup.
Why This Soup Works (Especially for Colds)
I’m usually not one to order soup at Chinese restaurants, but I am so glad I tried this one! I couldn’t wait to get home and create my own copycat recipe. It’s kind of like ramen but with brighter flavors and different noodles. The broth was so fresh and vibrant, and I remember thinking, “this would be the best soup ever to fight a cold”. I mean, it’s great to enjoy just as soup. It’s flavorful, filling, fresh, and just an all-around awesome soup. But I am telling you, when you are feeling under the weather, this soup is it. In my family, we actually call it “feel better soup” because I swear it has magical healing powers. The garlic, ginger, broth, and spices will warm you right up and make your day better whether you are sick or not. As soon as my kids feel a cold coming on, this is literally the first thing they ask for. You are going to want to bookmark this one, trust me!
🩷 Erica
Ingredients in Chinese Chicken Noodle Soup
Chicken – I use boneless, skinless chicken breasts sliced very thin. Partially freezing the chicken first makes it much easier to get those thin, even slices. Velveting the chicken is the key step here. It keeps it super tender and gives it that silky, restaurant-style texture.
Soup base – This broth has such a bright, fresh flavor with just a tiny little kick. It’s just chicken broth with soy sauce, a splash of fish sauce, and a little rice vinegar. The fresh ginger and garlic are what really make it taste like a restaurant soup, and the sriracha and white pepper give it a little heat without making it too spicy.
Noodles – I like using lo mein noodles or thin Chinese soba-style noodles for this because they hold up really well in the broth and have that classic chewy texture. If you don’t have lo mein, you can swap in ramen noodles or rice noodles. I actually love rice noodles in this and it makes the soup even lighter. You can even just use cooked rice if you don’t want noodles, more on this below.
Vegetables – Carrots and baby bok choy keep it simple but fresh. The carrots add a little sweetness and texture, while the bok choy softens just enough in the hot broth and soaks up all that flavor.
Garnishes – This is where you can really make it your own. I like topping it with green onions, fresh cilantro, sliced jalapeño, and a spoonful of chili crisp for heat and crunch. A drizzle of sesame oil at the end adds a nice finishing flavor. Sometimes I will add a little squeeze of fresh lemon, especially if I’m making it as a “get better” soup when my kids are sick.
Swap Out the Noodles for Rice
If you want something a little easier to eat without having to use chopsticks or a fork, you can also use rice in this recipe. Make the soup in its entirety without the noodles and cook rice separately. When ready to serve, put a scoop of rice in an individual bowl and then ladle the soup over the rice. Doing it this way will make it so the rice doesn’t overcook and get soggy.
How to Make Chinese Chicken Noodle Soup
- Whisk together the marinade ingredients, add the chicken, and let it sit for 20 minutes. Transfer the chicken to gently boiling water and cook for 2 to 3 minutes, just until tender and white, then remove and set aside.
- In a large pot, heat the oil over medium heat. Add the ginger, garlic, and half of the green onions and cook for a minute or two until fragrant. Add chicken broth, soy sauce, fish sauce, sriracha, rice vinegar, and white pepper. Bring everything to a gentle boil.
- Add noodles and carrots. Cook noodles to al dente according to package directions. Stir in chili crisp.
- Add velveted chicken and bok choy. Simmer 3-4 minutes until everything is heated through and the bok choy is tender.
- Stir in cilantro, remaining green onions, jalapeño, and sesame oil. Garnish with extra chili crisp for spice (optional).
- Serve immediately in individual bowls.
Expert Tips
Make the noodles separately for leftovers. If you’re making this ahead or planning on leftovers, don’t add the noodles to the pot. They will soak up all the broth and get way too soft. Instead, cook the noodles separately, add them to each bowl, and ladle the soup over the top.
Use super thin chicken slices. The thinner you slice the chicken, the better the texture. I like to partially freeze it first so I can get really thin slices. This makes a big difference, especially with the velveting step.
Don’t skip velveting the chicken. This is what makes the chicken extra tender and gives it that smooth, restaurant-style texture. It also helps the chicken hold onto the broth better instead of drying out.
Taste and adjust at the end. Everyone likes a different balance of salty, spicy, and tangy. Before serving, give the broth a taste and adjust with a little more soy sauce, sriracha, or vinegar if needed.
Try different noodles. I don’t think I’ve ever made this soup with the same noodles twice. I love grabbing different kinds from the Asian market and switching it up. Lo mein, rice noodles, and ramen all work great.
Add the greens last. Bok choy cooks really fast, so add it at the end. You want it tender but still bright and fresh, not overcooked and mushy.
Frequently Asked Questions
You can freeze the broth and chicken, but I wouldn’t freeze it with the noodles. Just add fresh noodles when you reheat it and it will taste much better.
If you can’t find bok choy, you can use spinach, napa cabbage, or even regular cabbage. Just add it at the end so it doesn’t overcook.
As written, it has a little kick but it’s not overly spicy. You can easily adjust it. Add more sriracha or chili crisp if you want more heat, or scale it back if you’re making it for kids.
More Noodle Soup Recipes
Have you tried this Chinese Chicken Noodle Soup? I’d love to hear what you think! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸 🍜
Chinese Chicken Noodle Soup
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
For the marinade:
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons corn starch
- 2 tablespoons vegetable oil
For the soup:
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, minced
- 2 teaspoons garlic, freshly minced
- 4 green onions, chopped and divided
- 8 cups chicken broth
- 4 tablespoons soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons sriracha
- 2 tablespoons seasoned rice vinegar
- 1/4 teaspoon white pepper
- 6-8 ounces lo mein noodles, (see notes above)
- 1 carrot, cut into matchsticks
- 1-2 teaspoons chili crisp
- 2-3 baby bok choy, halved
- 1/3 cup chopped cilantro
- 1 jalapeño, sliced into thin slices
- 1 teaspoon sesame oil, (optional)
Instructions
- In a bowl, whisk together chicken broth, soy sauce, cornstarch, and oil until smooth. Add chicken and toss to coat well. Let marinate for 20 minutes.
- Bring a pot of water to a gentle boil. Add the chicken using a slotted spoon, discard remaining marinade. Cook for 2-3 minutes, just until the chicken turns opaque and tender. Remove the chicken and set aside to drain.
- In a large pot, heat oil over medium heat. Add ginger, garlic, and half the green onions. Cook 1-2 minutes until fragrant.
- Add broth, soy sauce, fish sauce, sriracha, vinegar, and white pepper. Bring to a gentle boil.
- Add noodles and carrots. Cook until noodles are tender. Stir in chili crisp.
- Add velveted chicken and bok choy. Simmer 3-4 minutes until everything is heated through and the bok choy is tender.
- Stir in cilantro, remaining green onions, jalapeño, and sesame oil. You can also garnish with extra chili crisp for spice (optional). Serve hot.
Notes
- If you’re not serving it all at once, cook the noodles separately and add them to each bowl when serving. This keeps them from getting too soft in the broth.
- Start light with the sriracha and chili crisp, then add more to taste right before serving. It’s easier to build heat than take it away.
- If the broth tastes a little flat at the end, a splash of soy sauce or rice vinegar will wake it right up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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