Loaded with veggies like broccolini and plenty of ginger, this Chinese-spiced chicken noodle soup is so warm and healing.
Chinese Chicken Noodle Soup 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, 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.
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. But lately, my world is full of busy, so I’ve saved a bit of time using the 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. Nice.
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Chinese-Spiced Chicken Noodle Soup
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A comforting bowl of Chinese-spiced chicken noodle soup, packed with fresh vegetables and a flavorful broth. Perfect for a chilly evening!
Ingredients
- 2 cups (473 ml) Chicken Broth
- 2 cloves Garlic
- 1 inch fresh Ginger
- 2 Tbsp Soy Sauce
- 2 tsp Saki
- 1 tsp Sesame Oil
- 1 lbs (454 g) Chicken breast
- 9 oz (255 g) Noodles
- 8 oz (227 g) Broccolini
- 3 - 4 oz (85 - 113 g) Sugar Snap Peas
- 8 - 10 Oyster Mushrooms
- Red Chili Peppers
- Spring Onions
- Chives
- 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, sake, and sesame oil. Bring to a boil.
- Add in the chicken breast and cook for 20–25 minutes, or until cooked through. Check for doneness by cutting into the thickest part; if needed, cook for an additional 10–15 minutes.
- Once the chicken is cooked, remove it from the stock, let it cool, then slice or shred and set aside.
- Cook the noodles according to package directions while the chicken is cooking.
- While the chicken is cooking, sauté the oyster mushrooms in 1 tablespoon of sesame oil in a skillet until they start to turn golden. Set aside.
- After the chicken has cooked, add the broccolini to the broth and cook for about 5 minutes. Then add the sugar snap peas and cook for an additional 3 minutes, or until both are bright green and crisp-tender.
To Serve
- In serving bowls, divide the chicken and noodles equally. Add several pieces each of the mushrooms, broccolini, and sugar snap peas. Pour the broth over carefully and garnish with chili slices, spring onions, chives, or your desired garnish.
Notes
- For a richer broth, roast the chicken before adding it to the soup.
- To adjust the spice level, add crushed red chili flakes gradually to taste.
- Leftovers can be stored in the refrigerator for up to 4 days; the flavors will deepen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use homemade chicken broth instead of store-bought?
Yes, using homemade chicken broth will enhance the flavor of the soup, but if you’re short on time, a high-quality store-bought variety works well too.
What vegetables can I substitute for broccolini in this recipe?
You can adapt the recipe with other seasonal veggies like bok choy, snap peas, or even spinach based on your preference.
How much ginger should I use for a stronger flavor?
If you prefer a more pronounced ginger flavor, consider increasing the amount of fresh ginger by an additional teaspoon or two.
