Go Back

Chinese-Inspired Chicken Noodle Soup

A cozy and delightful fusion of tender chicken, fresh veggies, and slurpable egg noodles, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
  • 4 cups chicken broth Homemade broth adds richer flavor.
  • 2 cups egg noodles Can substitute with regular noodles if desired.
  • 1 cup carrots, sliced
  • 1 cup bok choy, chopped Can be swapped for spinach or kale.
  • 2 cloves garlic, minced Essential for flavor.
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Green onions for garnish Adds freshness.

Method
 

Preparation
  1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, and sauté for 1 minute.
  2. Add chicken broth and bring to a boil.
  3. Stir in egg noodles and carrots, cooking until noodles are tender, about 5 minutes.
  4. Add shredded chicken and bok choy; simmer for another 5 minutes.
  5. Mix in soy sauce, and season with salt and pepper to taste.
  6. Serve hot, garnished with green onions.

Notes

Leftovers can be stored in the fridge for about 3-4 days in an airtight container. For meal prep, freeze for up to 3 months, adding broth when reheating as noodles may absorb liquid.