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Chinese-Inspired Chicken Noodle Soup

This nourishing chicken noodle soup is quick to prepare, packed with flavor and vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
  • 4 cups chicken broth Can substitute with vegetable broth for a vegan option.
  • 2 cups egg noodles For a gluten-free version, choose gluten-free noodles.
  • 1 cup carrots, sliced Can use other vegetables like bell peppers or snap peas.
  • 1 cup bok choy, chopped Spinach or kale can be used as substitutes.
  • 2 cloves garlic, minced Sautéing the garlic enhances the flavor.
  • 1 tablespoon ginger, grated Fresh ginger provides the best flavor.
  • 2 tablespoons soy sauce Use tamari for gluten-free.
  • 1 tablespoon sesame oil Adds depth to the flavor.
  • to taste Salt and pepper Season as desired.
  • for garnish Green onions Chopped for topping.

Method
 

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

Notes

Store leftovers in the fridge for up to 3 days, or freeze in airtight containers for up to 3 months. The noodles may get mushy on thawing, so keep them separate if possible. You can add chili flakes for a spicy kick or fresh herbs for added flavor just before serving.