| | | |

Chinese Chicken Noodle Soup

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Chinese Chicken Noodle Soup is a quick and easy soup made in one-pot. This restaurant-quality soup is filled with vibrant flavors and makes a comforting weeknight meal using real ingredients like chicken, bok choy, carrots, soy sauce, and green onions.

A bowl of Chinese Chicken Noodle Soup with carrots, green onions, and lime wedges.

I love using Chinese five-spice on my chicken when I make Asian Chicken Salad, or in this Instant Pot Chinese Garlic Chicken, Asian Chicken Wonton Nachos, and Hawaiian Pulled Pork. It is a versatile spice with warm aroma and pungent flavor.

What you will need

Ingredients needed to make Chinese Chicken Noodle Soup.
  • Toasted sesame oil adds additional Asian flair to this soup. Olive oil can be used instead.
  • Boneless chicken breasts (or thighs)
  • Green onions – white and green parts separated. The white parts are sautéed with mined garlic, ginger, and sliced carrots at the beginning, and the green parts are used as garnish.
  • Chicken stock is highly recommended and will give you the best flavor, but chicken broth would also work.
  • Low sodium soy sauce and fish sauce add that extra unami flavor that makes Asian food special.
  • Chinese 5-spice is one of the most well-known Chinese seasoning blends that gives recipes their unique flavor.
  • Chopped bok choy ribs add texture and healthy greens to the mix.
  • Egg noodles add even more texture and flavor for a filling meal.
  • Thin strips of fresh basil, chopped cilantro, and lime wedges (juice) add fresh, bright flavors that tie everything together.
  • Toasted sesame seeds finish this soup off perfectly.

Be sure to check out the detailed printable recipe card below

Looking down on two bowls of chicken noodle soup with carrots, cilantro, green onions, and lime wedges.

I originally shared this recipe December 2015. Updated November 2022.

How to make Asian Chicken Noodle Soup:

Add 1 tablespoon of sesame oil to a large Dutch oven or large pot and heat over medium-high heat. Add the chicken breasts and brown both sides until golden brown, but not cooked through. Transfer chicken to a plate and set aside.

Two boneless chicken breasts seared in oil in a pan.

Add the remaining half-tablespoon sesame oil to the Dutch oven. Now add the minced garlic, the white parts of the green onions, sliced carrots, and minced ginger. Sauté for 3 to 5 minutes.

Sliced carrots, and onion, minced garlic and ginger in a pot.

Next, stir in the chicken stock, 5-spice, and soy sauce.

Aromatics and chicken stock in a large pot.

Return the chicken breasts to the pot and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, until chicken is cooked through.

Two boneless chicken breasts in the pot with chicken stock and aromatics.

Remove the chicken breasts with a slotted spoon and place on a cutting board. Use two forks to shred.

Chicken breasts shredded with two forks on a cutting board.

Return the chicken to the pot along with the egg noodles and fish sauce. Stir to combine and simmer for 5 to 7 minutes.

Shredded chicken, sliced carrots and egg noodles in a large pot.

Stir in the bok choy and cook for 1 to 2 minutes, or until it reaches the desired texture.

Chinese Chicken Noodle Soup simmering in a large pot.

Divide the soup between 4 bowls and garnish with cilantro, basil strips, the green parts of the green onions, lime wedges, and sesame seeds. Serve with sliced jalapeño on the side.

A bowl of Chinese Chicken Noodle Soup with carrots, green onions, and lime wedges with a second bowl of soup and lime wedges in the background.

Recipe Tips

  • Do you know how to cut fresh basil into long ribbons? It’s technically called “Chiffonade” and it’s really simple to do.
Three images combined with stacked basil, rolled basil, and basil sliced into thin strips.
  • Stack the basil, tightly roll the leaves together, then slice perpendicular to the roll (vertically), and voilà. I created three different stacks of basil to make cutting easier.
  • Substitute 2 cups of leftover rotisserie chicken, added with the noodles if desired.
  • To use fresh noodles: add them towards the end and cook according to package instructions.
  • For a clearer soup, use a spoon to remove the “foam” that collects on top after cooking the chicken. It won’t hurt anything to leave it, it’s more for aesthetics.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious soup recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

A bowl of Chinese Chicken Noodle Soup with carrots, green onions, and lime wedges.

Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup is quick and easy to make in one-pot using fresh ingredients with vibrant flavors for a comforting weeknight meal.
5 from 1 vote
Print Rate
Course: Main Course, Soup
Cuisine: Asian
Keyword: Asian noodle soup with chicken
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 Servings
Calories: 606kcal
Author: Lisa Johnson

Equipment

  • Large Dutch Oven or large pot

Ingredients

  • 1.5 tablespoons toasted sesame oil divided
  • 1 pound boneless, skinless chicken breasts or thighs
  • sea salt and black pepper to season
  • 6 cloves garlic minced
  • 1 tablespoon minced, fresh ginger
  • 1 large carrot sliced
  • 2 bunches green onions thinly sliced – white and green parts divided
  • 8 cups unsalted chicken stock
  • 8 to 10 teaspoons soy sauce adjust to your tastes
  • 1.5 teaspoons Chinese five-spice powder
  • 8 ounces dry egg noodles
  • 2 teaspoons fish sauce
  • 6 ribs bok choy coarsely chopped

For Serving

  • 0.5 cup thinly sliced, fresh basil
  • 0.5 cup chopped fresh cilantro
  • 1 tablespoon toasted sesame seeds
  • 1 lime cut into wedges
  • 1 jalapeno cut into thin slices

Instructions

  • Add 1 tablespoon of sesame oil to a large Dutch oven or large pot and heat over medium-high heat. Add the chicken breasts and brown both sides until golden brown, but not cooked through. Transfer chicken to a plate and set aside.
  • Add the remaining half-tablespoon sesame oil to the Dutch oven. Now add the minced garlic, the white parts of the green onions, sliced carrots, and minced ginger. Sauté for 3 to 5 minutes.
  • Next, stir in the chicken stock, 5-spice, and soy sauce. Return the chicken breasts to the pot and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, until chicken is cooked through.
  • Remove the chicken breasts with a slotted spoon and place on a cutting board. Use two forks to shred.
  • Return the chicken to the pot along with the egg noodles and fish sauce. Stir to combine and simmer for 5 to 7 minutes.
  • Stir in the bok choy and cook for 1 to 2 minutes, or until it reaches the desired texture.
  • Divide the soup between 4 bowls and garnish with cilantro, basil strips, the green parts of the green onions, lime wedges, and sesame seeds. Serve with sliced jalapeño on the side.

Notes

  • Substitute 2 cups of leftover rotisserie chicken, added with the noodles if desired.
  • To use fresh noodles: add them towards the end and cook according to package instructions.
  • For a clearer soup, use a spoon to remove the “foam” that collects on top after cooking the chicken. It won’t hurt anything to leave it, it’s more for aesthetics.
  • Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan on the stove.

Nutrition

Calories: 606kcal | Carbohydrates: 65g | Protein: 47g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 135mg | Sodium: 1754mg | Potassium: 1282mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3622IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 4mg

Similar Posts

One Comment

Leave a Reply

Your email address will not be published.

Recipe Rating