Chinese Noodle Soup
Craving cozy comfort with a bold, savory twist? This Chinese Noodle Soup is a quick and flavorful take on the classic, packed with tender chicken, chewy noodles, and an aromatic broth infused with garlic, ginger, scallions, soy, and sesame. Whether you're after a light weeknight dinner or a satisfying lunch, this easy Asian Noodle Soup delivers in just 25 minutes. Inspired by traditional Chinese Chicken Noodle Soup, it's a must-try for anyone who loves easy Asian soup recipes that bring restaurant-style flavor right to your kitchen.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 6 garlic cloves thinly sliced
- 3- inch piece ginger peeled and finely chopped
- 6-8 oz scallions 1 bundle, thinly sliced, whites and greens separated
- 4 tsp kosher salt
- Freshly ground white or black pepper to taste
- 10 cups water
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil to taste (optional)
- 8 oz dried ramen-style noodles
- 1 cup carrots sliced into thin matchsticks (about 2 medium carrots)
Instructions
Start the Broth:
- In a 4- to 5-quart pot, combine 2 lbs chicken thighs, 6 sliced garlic cloves, 3-inch piece chopped ginger, scallion whites, 4 tsp kosher salt, a pinch of pepper, and 10 cups water.
- Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the chicken is tender and cooked through.
Prepare the Dressing:
- In a small bowl, whisk together 1/4 cup black rice vinegar, 1/4 cup soy sauce, 2 tbsp toasted sesame oil, and crispy chili oil to taste (if using). Set aside.
Shred the Chicken:
- Remove the chicken from the pot using tongs and transfer to a cutting board.
- Shred the chicken into bite-sized pieces using two forks.
Cook the Noodles and Carrots:
- Add 8 oz ramen-style noodles and 1 cup carrot matchsticks to the simmering broth.
- Cook according to the noodle package instructions (typically 3-5 minutes) until al dente.
Finish the Soup:
- Return the shredded chicken to the pot and rewarm for 1 minute.
- Taste and adjust seasoning with additional salt or pepper if needed.
Serve:
- Divide the Chinese noodle soup among bowls.
- Top each with a handful of scallion greens and drizzle with 1 tbsp of the soy-vinegar dressing.
- Serve hot, paired with a summer salad for a refreshing contrast.
Notes
- Don’t Overcook Noodles: Cook noodles just until al dente to avoid a mushy texture in this Chinese noodle soup.
- Taste the Broth: Adjust salt or add more soy sauce for a bolder flavor before serving.
- Fresh Ingredients: Use fresh garlic, ginger, and scallions for maximum aroma and taste.
- Control the Heat: Add chili oil gradually to suit your spice preference.
- Prep Ahead: Slice vegetables and prepare the dressing in advance for an even quicker meal.