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Full of fresh aromatics and flavors, this Chinese chicken noodle soup will warm you through and through on chilly days and comfort you when you’re feeling under the weather.

Chinese Chicken Noodle Soup

5 from 7 votes
Full of fresh aromatics and flavors, this Chinese chicken noodle soup will warm you through and through on chilly days and comfort you when you’re feeling under the weather.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Soup
Cuisine: Chinese
Keyword: home style
Servings: 2 servings
Author: Maggie Zhu

Ingredients

Broth (*Footnote 1)

  • 1 teaspoon olive oil (or chicken fat)
  • 2 bone-in skin-on chicken thighs (or boneless skinless thighs) (*footnote 2)
  • 4 cloves garlic , smashed
  • 1 ginger , sliced
  • 1 green onion , halved
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon Sichuan peppercorns (or black pepper)
  • 1 teaspoon Shaoxing wine (or dry sherry)
  • 4 cups chicken broth (or low-sodium chicken broth)
  • 1/2 bunch cilantro , including leaves and stems (about 1 cup packed)
  • 1 bay leaf

Soup

  • 1/2 teaspoon soy sauce (or to taste)
  • 3 oz dried noodles (or 4 oz thick fresh noodles)
  • 1 carrot , sliced
  • 3 baby bok choy , cut into 6 pieces lengthwise
  • 2 tablespoons fresh cilantro , chopped

Instructions

  • Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
  • Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
  • Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
  • Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
  • Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
  • Use a mesh colander to remove the solid ingredients and discard them.
  • Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
  • Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
  • Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.

Notes

  1. For a quicker version: the garlic, ginger, green onions, and cilantro can be halved and minced, and the spices can be powdered and halved. Skip the straining step.
  2. Bone-in skin-on chicken thighs are highly recommended because they add more flavor to the broth, but boneless skinless chicken works too. For an even easier approach, use 2 cups of shredded rotisserie chicken at the end, topping it on the noodles and skip the chicken thighs all together.
  3. If you use fresh noodles, you can add them to the broth at the end of the cooking. However, I highly recommend you cook your dried noodles separately because they will absorb a lot of your broth if you cook them directly in the soup.

Nutrition

Serving: 1serving, Calories: 291kcal, Carbohydrates: 17.3g, Protein: 26.2g, Fat: 13.4g, Saturated Fat: 3.5g, Cholesterol: 102mg, Sodium: 345mg, Potassium: 579mg, Fiber: 2.2g, Sugar: 2.3g, Calcium: 79mg, Iron: 2mg