Chinese Chicken Noodle Soup Recipe

Chinese Chicken Noodle Soup Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2



  • 3 cups / 750 ml chicken broth
  • 2 garlic cloves
  • ⅓ in or 1 cm piece of ginger
  • 1 ½ tbsp soy sauce
  • 2 tsp sugar 
  • 1½ tbsp Shaoxing wine (Chinese cooking wine)
  • ¼ – ½ tsp sesame oil

Toppings & Noodles

  • 6 oz/180g fresh egg noodles
  • 2 large bok choy plus/or other vegetables of choice
  • 1 cup shredded cooked chicken (or other protein of choice)
  • 1 scallion/shallot, green part only finely sliced (optional garnish)


  1. Peel the cloves of garlic and gently smash them with the side of a knife. Make sure they remain in relatively one piece.
  2. Slice the ginger into thin sheet-like pieces.
  3. Place the chicken broth, garlic, ginger, soy sauce, sugar, Shaoxing cooking wine and sesame oil all in a saucepan over high heat. Cover with a lid and bring to simmer then reduce to medium-high and simmer for 5 – 10 minutes to allow the flavours to infuse.
  4. If you cannot use alcohol, use ½ tbsp of rice vinegar and 1 tbsp of apple juice
  5. Meanwhile, cook noodles according to packet directions.
  6. Cut vegetables to the desired size. For bok choy, cut them along the stem into quarters. 
  7. Cook the chicken (if not already cooked) or your desired protein separately.
  8. Scoop the ginger and garlic out of soup broth. Add bok choy and cook for 1 minute. Add the protein and then turn the stove off.
  9. Place noodles in bowls. Divide soup and toppings between bowls. Garnish with shallots if using. Great served with chilli paste or fresh chillies.
  10. Serve while hot and enjoy!

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