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Large pot of Chinese Chicken Noodle Soup.
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Chinese Chicken Noodle Soup

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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Soup
Cuisine: Asian, Chinese
Keyword: Chinese Chicken Noodle Soup
Servings: 6 servings
Calories: 292kcal
Author: Erica Walker

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.
    Marinating velvet chicken in a large bowl.
  • 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.
    Using slotted spoon to lift cooked chicken out of the boiling pot.
  • In a large pot, heat oil over medium heat. Add ginger, garlic, and half the green onions. Cook 1-2 minutes until fragrant.
    Large pot with garlic and green onion.
  • Add broth, soy sauce, fish sauce, sriracha, vinegar, and white pepper. Bring to a gentle boil.
    Large pot with broth added to green onion and garlic.
  • Add noodles and carrots. Cook until noodles are tender. Stir in chili crisp.
    Large pot with chili crisp added to Chinese Chicken Noodle Soup.
  • Add velveted chicken and bok choy. Simmer 3-4 minutes until everything is heated through and the bok choy is tender.
    Velvet chicken and baby bok choy added to Chinese Chicken Noodle Soup.
  • Stir in cilantro, remaining green onions, jalapeño, and sesame oil. You can also garnish with extra chili crisp for spice (optional). Serve hot.
    Large pot of Chinese Chicken Noodle Soup.

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

Calories: 292kcal | Carbohydrates: 31g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 1449mg | Potassium: 547mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3804IU | Vitamin C: 24mg | Calcium: 76mg | Iron: 2mg