Warm, aromatic chicken noodle soups are the kind of meals people often turn to for comfort and nourishment, especially on chilly days. This Chinese chicken noodle soup delivers soothing flavor and a cozy, homemade feel that’s perfect when you need something gentle and satisfying.
Chicken noodle soup has long been considered a classic home remedy across many cultures, valued for its comforting warmth and simple goodness. This version leans into fresh aromatics and clean flavors that warm you through and through.
For deeper flavor, bone-in chicken thighs are highly recommended. Browning them first and letting them simmer creates a richer, more satisfying broth thanks to the bones and skin.
The recipe itself is very approachable. For an even quicker option, leftover rotisserie chicken can be used instead of cooking the thighs from scratch, making this an easy weeknight solution.
Fresh noodles can be boiled directly in the broth for convenience. When using dried noodles, it’s best to cook them separately so they don’t soak up too much liquid and leave the soup overly thick.
Carrots and baby bok choy are classic choices here, but the vegetables are flexible. Kale, spinach, chard, bamboo shoots, or mushrooms all work beautifully. However it’s customized, this Chinese chicken noodle soup is comforting, flavorful, and hard to resist.
Chinese Chicken Noodle Soup
Warm, aromatic chicken noodle soups are the kind of meals people often turn to for comfort and nourishment, especially on chilly days. This Chinese chicken noodle soup delivers soothing flavor and a cozy, homemade feel that’s perfect when you need something gentle and satisfying.
Ingredients
Broth: (*Footnote 1)
- 1 teaspoon olive oil (or chicken fat)
- 2 pieces 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 (*Footnote 3)
- 1 carrot, sliced
- 3 baby bok choy, cut into 6 pieces lengthwise
- 2 tablespoons fresh cilantro, chopped
Instructions
Step-By-Step Instructions
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Notes
- 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.
- 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.
- If you use fresh noodles, you will need a bit more, about 4 oz (225 g). Because fresh noodles will expand less than dried noodles.
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