This Chinese Chicken Noodle Soup recipe is brightly flavored, with a hint of ginger and filled with plenty of veggies!
If you like Chinese cuisine,and a devotee to your old stand-by chicken noodle soup recipe, then you have to try this Asian inspired version of the classic chicken noodle soup. It’s infused with fresh ginger and garlic, in a simple chicken broth base, it’s comforting without being “richly” flavored, and just might inspire you to plan a trip to see the Great Wall … or just maybe a walk in the park. Either way, this Chinese chicken soup is a win!
Click here to see my favorite Saffron Chicken and Yellow Rice Soup, it’s a great alternative and makes the heart happy.
So what I love about this recipe, is that it’s very adaptable to what fresh veggies you might find in season. My absolute picks are broccolini and plenty of red chili pepper! For the chicken, you can take it or leave it, the broth base of the soup is amazing! Really, it’s the kind of broth you will want to just drink.
For the sake of time, I did use a high quality store bought chicken broth, but by all means, if you have the gumption and the time, making your own broth base would be ideal. Lately, my world has been completely full of busy, so I’ve saved a bit of time using the good quality store bought variety.
Not sure what veggies you want to use, well you can either enjoy the ones listed in the recipe below, Make it with the chicken, all veggies or even just as a broth. No noodles in sight? Well, it’s also pretty darn tasty served over a nice bit of sticky rice, and voila, you have a Chinese chicken rice soup. Nice.
Enjoy!
Yield:
Enjoy this brightly flavored Chinese inspired Chicken Noodle Soup, with a lovely hint of ginger and garlic!
Ingredients
32 oz Chicken Broth
2 cloves Garlic, only smashed with a knife, not minced
1 inch fresh Ginger, peeled and cut into thick slices
9 oz Noodles, I used Wide Lo Mein but Soba, Udon or your favorite can be used
1/2 lb Broccolini (Broccoli is good too), trimmed
3 - 4 oz Sugar Snap Peas
8 - 10 Oyster Mushrooms, Crimini or your favorite mushroom can be used if desired
To Garnish:
Red Chili Peppers, sliced
Spring Onions, sliced
Chives, tied together or diced to sprinkle over
Crushed Red Chili Flakes
Lime or Lemon Wedges
Soy Sauce
Instructions
In a large stock pot over medium high heat, pour in the Chicken Broth along with the mashed Garlic, Ginger, Soy Sauce, Saki and Sesame Oil. Bring to a boil.
Add in the Chicken Breast and cook for about 20 - 25 minutes, depending on how thick your meat is, you may need to add extra time. You can check by pulling a piece out and cutting at the thickest part, if needed simply return for an additional 10 - 15 minutes.
Once Chicken has cooked through, remove from stock and allow to cook, then slice or shred and set aside.
Cook the Noodles according to directions while the chicken is cooking.
While the chicken is cooking, saute the Oyster Mushrooms in about 1 Tbsp of Sesame Oil in a skillet until starting to turn golden. Set Aside.
After the Chicken has cooked (and set aside), add the Broccolini to the broth and cook for about 5 minutes, then add in the Sugar Snap Peas and cook an additional 3 minutes, cook until both are bright green and crisp-tender.
To Serve:
In serving bowls, divide the Chicken and Noodles equally, then add several pieces each of the Mushrooms, Broccolini and Sugar Snap Peas, then pour the Broth over carefuly, and garnish with Chili slices, Spring Onions, Chives or your desired garnish.
Enjoy!
Notes
You can use Broccoli in place of the Broccolini.You can use any seasonal vegetable to this soup.Can be served with or without the Chicken.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
Chicken: Chop and cook the chicken breast ahead of time. Broth: Use store-bought or homemade chicken broth. Vegetables: You'll need celery, shredded lettuce, and green onions. Soy sauce: Soy sauce enhances the savory flavor.
Not only does acid brighten your soup, but also balance the flavor including the saltiness that comes from the broth (store-bought chicken broth and stock, or bouillon, are typically high in sodium).
The chicken stock is infused with the fragrant flavours of garlic and fresh ginger, as well as oyster sauce, Shaoxing wine and soy sauce. And of course, lovely noodles – tons of them!
How do I make canned chicken noodle soup better? Just before eating, add a pat of butter. You can also add chives, croutons, chopped green onions, parsley, a bit of garlic powder, chopped fresh herbs, etc., but the butter always works for a quick and easy soup upgrade.
While cornstarch is used in China, many Chinese cooks also cook with tapioca starch. In the West, cornstarch is more readily available and generally preferred. The reason why cornstarch is so common is that it adds that perfectly silky texture to stir fries, soups, and sauces synonymous with great Chinese food.
The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up! The spiciness comes from finely chopped dried chillies. Red pepper / chilli flakes are a perfect substitute. Feel free to adjust spiciness to your taste!
By adding a splash of an acidic ingredient to your soup as you cook it, you'll reduce the need to add as much salt, while still highlighting and deepening the flavors in the pot.
Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.
Add Umami: Add a teaspoon of toasted sesame oil, mushroom powder, or a few dashes of fish sauce for an ultra-satisfying, umami-packed soup. Add More Veggies: Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
Among the key ingredients are astragalus root, known for its immune-boosting properties, white ear fungus, supporting lung health, and Chinese yam, a powerhouse in replenishing qi and nourishing the blood.
Drinking soup before dinner is a big part of Cantonese culture, we believe that hot soup can nourish one's beauty (all that collagen), strengthen physical health, and even prevent diseases. #chinesecooking #homecooked #familymeals #soup.
Trusted for thousands of years, Chinese soups have been used as natural supplements to boost immune systems, ward of common ailments such as a cold, as well as boost energy levels of active adults and even athletes. The secret lies in the quality and potency of the natural herbs used.
Bay Leaf: This leaf adds a unique depth and complexity to the broth. Salt and Pepper: Season to extract maximum flavor during simmering. Seasonings: Minced garlic and oregano elevate the soup's flavor profile.
Dull flavors can be the result of a lot of things but it sounds like not enough chicken stock/broth taste, and by far, not enough salt. Salt is THE KEY to enhancing flavors.
Hot and Sour soup is one of the most well known Chinese soups. It originates from Sichuan province. The stock of the soup is usually meat based, using chicken or pork and contains ingredients like wood ear mushroom, bamboo, and tofu.
Wonton, egg drop, or hot and sour? Take your pick. Each typically has fewer than 100 calories per cup. Plus, the broth helps fill you up, so you won't eat as much of the heavier dishes.
Made with natural ingredients such as herbs, plants and meats, Chinese soups are filling and tasty, and can help maintain your weight. You can drink Chinese soups in place of snacks, or simply have them as meal replacements.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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