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Chinese Chicken Noodle Soup

Chinese chicken noodle soup with a clear, amber broth, tender thin noodles, and bok choy wilted right at the end. Sliced chicken and shiitake simmer briefly for a light, comforting bowl with sesame oil and white pepper.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Thinly sliced.
Noodles
  • 6 oz thin Chinese wheat noodles or rice noodles Cook separately per package directions.
Vegetables and aromatics
  • 2 cup bok choy Chopped; add to broth to wilt.
  • 1 cup shiitake mushrooms Sliced.
  • 3 green onions Sliced; for garnish.
  • 6 garlic Minced.
  • 2 tbsp fresh ginger Grated.
Broth and seasonings
  • 8 cup chicken broth Use a large pot to bring to a simmer.
  • 2 tbsp soy sauce Add after simmering garlic/ginger; adjust to taste.
  • 1 tbsp sesame oil Stir in with soy sauce and rice vinegar; finish flavor.
  • 1 tsp rice vinegar Add with soy sauce and sesame oil; adjust to taste.
  • 0.25 tsp white pepper Season at the end to taste.
  • 0.5 tsp salt to taste Season final soup; start light and adjust.
For serving
  • 1 cilantro Garnish to serve.
  • 1 chili oil Drizzle to serve.

Equipment

  • 1 Dutch oven

Method
 

Simmer the broth
  1. Bring the chicken broth to a simmer in a large pot over medium-high heat, then add the minced garlic and grated ginger and cook for 5 minutes with gentle bubbling.
  2. Stir in the soy sauce, sesame oil, and rice vinegar, then taste and adjust to balance the broth.
Cook chicken and mushrooms
  1. Add the sliced chicken breast and shiitake mushrooms to the broth and simmer for 10–12 minutes, until the chicken is cooked through and no longer pink.
Cook noodles separately
  1. Cook the thin Chinese wheat noodles or rice noodles separately according to package directions, then drain and divide into serving bowls.
Wilt bok choy
  1. Add the chopped bok choy to the broth and simmer for 3 minutes until wilted but still bright green.
Assemble and serve
  1. Ladle the hot soup over the noodles in the bowls, then season with white pepper and salt to taste.
  2. Top with sliced green onions, cilantro, and a drizzle of chili oil right before serving.

Notes

For the clearest broth and best texture, keep the simmer gentle after adding garlic/ginger and avoid overcooking the chicken. Store leftover soup and noodles separately in the fridge up to 3 days; reheat broth gently and add fresh-warmed noodles to bowls. Freezing is not recommended for best noodle texture. If you need a gluten-free option, use rice noodles and gluten-free soy sauce (ensure it’s labeled GF).