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Chinese Chicken Noodle Soup

Chinese chicken noodle soup combines tender shredded chicken, shiitake mushrooms, and crisp-tender bok choy in a savory ginger-soy broth. Cook the egg noodles separately, then ladle the hot soup over them for a comforting bowl with fresh scallion garnish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp neutral oil such as canola oil
  • 8 oz shiitake mushrooms stems removed and caps thinly sliced
  • 1 tbsp ginger fresh, minced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 tbsp soy sauce
  • 1 lb chicken thighs boneless, skinless
  • 1 lb baby bok choy sliced crosswise
  • 1 tsp toasted sesame oil
For the noodles
  • 3 qt water
  • 8 oz Chinese egg noodles dried
For the garnish
  • 2 scallions thinly sliced

Equipment

  • 1 6-quart pot
  • 1 5-quart pot

Method
 

Make the soup
  1. Heat the oil in a 6-quart pot over medium heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Stir in the ginger and garlic and cook for 30 seconds.
  3. Add the broth, soy sauce, and chicken; bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, until the thickest part of each thigh registers 165°F.
  4. Transfer the chicken to a cutting board and add the bok choy to the pot. Simmer for 3–4 minutes, until the stems are crisp-tender.
  5. Shred the chicken and return it to the pot with the sesame oil. Stir until heated through.
Cook the noodles
  1. Bring the water to a boil in a 5-quart pot.
  2. Add the noodles and cook for 4–6 minutes or according to the package directions, until tender. Drain.
Serve the soup
  1. Divide the noodles among four bowls.
  2. Ladle the soup over the noodles and top with the scallions.

Notes

For the best texture, cook the noodles separately and ladle the soup over them just before serving. Refrigerate soup and noodles separately for up to 3 days; freezer: yes, freeze the soup without noodles for up to 3 months. For a gluten-free swap, use tamari and gluten-free noodles.