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Chinese-inspired chicken noodle soup recipe

Chinese-inspired chicken noodle soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup
  • Chicken mushroom soup

This warm and comforting soup is perfect for a rainy evening after work when you need a quick supper fix.

66 people made this

IngredientsServes: 2

  • 110g (4 oz) Asian egg noodles
  • 1 (500g) container organic chicken stock
  • 6 shiitake mushrooms, sliced
  • 2 spring onions, chopped
  • 1 skinless, boneless chicken breast fillet, cut into bite-size pieces
  • 2 eggs

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Cook noodles according to packet instructions. Drain and divide into two serving bowls.
  2. Meanwhile, bring chicken stock to a boil in a medium saucepan with mushrooms and spring onions. Stir chicken into boiling stock. When stock returns to a boil, crack eggs directly into stock.
  3. Continue to cook until chicken is no longer pink and eggs are cooked, about 8 to 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (32)

Used different ingredients.I added a small red chilli, some ginger, garlic and a good pinch of 5-spice when boiling. Also added some tinned sweetcorn.Finished it off with some soy sauce and fresh coriander. Nice!!-24 Feb 2009

Altered ingredient amounts.Inspired by madcook below, I used garlic, ginger powder, a few shakes of mixed herbs and tinned sweetcorn and soy sauce. Yum!-15 Mar 2011

I was nervous about how this would turn out, but I sholdn't have worried. It was so easy and quite filling, too. Let people add a little splash of soy sauce if they like - it looks better!-09 Oct 2008


Homemade Chinese Noodle Soup and Bone Broth

If I had to eat one dish forever, I would choose the noodle soups that are staples in the food cultures of many East Asian countries. I love all of them: Vietnamese pho, Japanese ramen, Tawainese beef noodle soup (Niu Rou Mian), Japanese udon, Korean beef soup (Galbitang)…the list goes on.

My grandma, who was born in China, made a Chinese noodle soup on the weekend, and my version tends to draw on flavors and ingredients she used: Ginger and garlic as a base, shiitake mushroom, bok choy, and soy sauce. Inspired by my love for other East Asian noodle soups, I also utilize components from other food traditions as well—Japanese noodles and kimchi, for example.

The foundation of my noodle soup recipe is bone-in pork butt. I used to get boneless pork butt to make an easy and delicious carnitas recipe, but my partner, Nick, started urging me to get bone-in, so that we could make bone broth, too. Nick and I find a lot of joy and satisfaction in not letting anything go to waste, and I love that we can use one cut of meat to inspire two totally different dishes.


What are the ingredients of Lomi?

Originally a Chinese immigrant from mainland China named “To Kim Eng” introduced this dish to Lipa City, Batangas in the late 60’s. It’s said that this was a staple breakfast in their town. He first served it to his playmates in mahjong and it quickly began to spread and now various interpretation of the recipe can be found. Kikiam, pork liver and meat-balls are the original toppings of To Kim Eng’s recipe. Today, this recipe is made with various creative toppings like, pork rinds, quail eggs, shrimps, squid balls and many more.

Lomi Recipe Print


Chinese Chicken Noodle Soup

Enjoy this brightly flavored Chinese inspired Chicken Noodle Soup, with a lovely hint of ginger and garlic!

Ingredients

  • 32 oz Chicken Broth (vegetarian option: substitute with vegetable broth)
  • 2 cloves Garlic, only smashed with a knife, not minced
  • 1 inch fresh Ginger, peeled and cut into thick slices
  • 2 Tbsp Soy Sauce
  • 2 tsp Saki (or dry white wine), optional
  • 1 tsp Sesame Oil + Plus extra to saute Mushrooms
  • 1 lb organic, antibiotic free-range Chicken breast, skinless, boneless (or about 1 cups shredded breast)
  • 9 oz Noodles, I used Wide Lo Mein but Soba, Udon, Rice Noodles or your favorite can be used
  • 1/2 lb Broccolini (Broccoli is good too), trimmed
  • 3 – 4 oz Sugar Snap Peas
  • 8 – 10 Oyster Mushrooms, Crimini or your favorite mushroom can be used if desired

To Garnish:

  • Red Chili Peppers, sliced
  • Spring Onions, sliced
  • Chives, tied together or diced to sprinkle over
  • Crushed Red Chili Flakes
  • Lime or Lemon Wedges
  • Soy Sauce

Instructions

  1. In a large stock pot over medium high heat, pour in the chicken broth along with the mashed garlic, ginger, soy sauce, saki and sesame oil. Bring to a boil.
  2. Add in the chicken breast and cook for about 20 – 25 minutes, depending on how thick your meat is, you may need to add extra time. You can check by pulling a piece out and cutting at the thickest part, if needed simply return for an additional 10 – 15 minutes.
  3. Once chicken has cooked through, remove from stock and allow to cook, then slice or shred and set aside.
  4. Cook the noodles according to directions while the chicken is cooking.
  5. While the chicken is cooking, saute the oyster mushrooms in about 1 tablespoon of sesame oil in a skillet until starting to turn golden. Set Aside.
  6. After the chicken has cooked (and set aside), add the broccolini to the broth and cook for about 5 minutes, then add in the sugar snap peas and cook an additional 3 minutes, cook until both are bright green and crisp-tender.

To Serve:

In serving bowls, divide the chicken and noodles equally, then add several pieces each of the mushrooms, broccolini and sugar snap peas, then pour the broth over carefully, and garnish with chili slices, spring onions, chives or your desired garnish.

Enjoy!

Notes

You can use broccoli in place of the broccolini. You can use any seasonal vegetable to this soup. Can be served with or without the chicken.


Chinese New Year Chicken Noodle Soup

If you’re like me (probably not), than you’ve been freezing your butt off since October. OKAY, well maybe not completely freezing since then, but cold. I live in the mountains, and to be honest it’s almost always freezing here. I prefer 85 degrees and humid to -10 and super dry, but hey, this is where I ended up!

You know what the only good thing about the cold is?!

SOUP!! Oh yes… soup, soup, soup!

Today I am sharing a Chinese inspired chicken noodle soup to help celebrate the Chinese New Year, which if you did not know, is February 8th. I love a good Chinese soup. There’s something about the flavors that are so warm and cozy to me. I decided to twist my classic chicken noodle soup recipe into a Chinese version with the additions of lemongrass, a little soy sauce, some ginger, a dash of Chinese 5-spice powder, and of course some yummy udon noodles. Because all soups need a carb (or two) to go with them. My favorites… noodles and good bread!

Aside from the delicious taste of this soup, I also LOVE the ease of it as well. Everything comes together in one big soup pot. I love using my red Rachel Ray pot for this soup. Basically you just add everything in and let the soup simmer. You could simmer the soup all day long or if you’re in a hurry, have it ready to eat in an hour. Either works great! I prefer to boil my noodles in a separate pot of boiling water. This way the noodles will not soak up all the broth and become mushy. And trust me, you will totally want this soup as leftovers for lunch the next day. This soup is addicting, one serving and you’ll be back for more!!

Oh, and I highly recommend cleansing your palette with a fortune cookie. Hey, it’s the Chinese New Year. celebrate! :)


Chicken noodle soup recipes

Whether you want a quick meal or next-level supper, our chicken noodle soup recipes with satisfy your cravings for comfort food.

Vietnamese chicken noodle soup

Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd

Chicken, sweetcorn & noodle soup

This superhealthy bowl can be made ahead and frozen, ready to be defrosted and used when you need it most

Asian chicken noodle soup

This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day

Chicken, vegetable & noodle soup

A hearty egg noodle broth with roast chicken, stir-fry vegetables, spring onions and chilli. Serve with crusty bread

Egg drop chicken noodle soup

These quick and healthy noodles make the ideal midweek staple

Satay chicken noodle soup with squash

Serve this warming bowl of spicy, nourishing chicken noodle soup whenever you fancy some comfort food. You can make the base a day or two before serving

Asian-style chicken noodle soup

Use rice noodles in this Asian-style chicken soup for an authentic feel

Japanese ramen noodle soup

Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.

Easy noodle soup

This quick and easy soup is the perfect lunchtime meal for kids - satisfying and healthy too

One-pot Chinese chicken noodle soup

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

Chinese chicken noodle soup with peanut sauce

Cook an exotic yet easy chicken noodle soup and liven it up with a spicy peanut sauce – ideal for busy weekdays. It's low-calorie, with two of your 5-a-day

Soupy chicken & mushroom noodles

Fill your bowl with these soupy chicken and mushroom noodles. They're low in calories but big on flavour, and using fresh and dried mushrooms gives this healthy dish an umami kick


11 Low FODMAP Soup Recipes

You may have noticed that I’ve been doing a lot of recipe roundups lately. I’ve been working on this blog for quite a few years now, so I thought I would gather up the fruits of my labor. I sometimes cringe when I think of sharing my recipes, but at the same time I’m proud of all that I have accomplished with this blog, especially with all the difficulties I’ve faced. These roundup posts remind me of that. And of course, I put these together for my readers so you can see all of the recipes I have to offer. Hopefully finding some that will appeal to you and work for your digestive system.

This compilation of 11 Low FODMAP Soup Recipes is perfect for sharing in the winter. I eat a lot of soup in the winter. It’s one of my favorite meals for lunch. I make up big batches and freeze them in individual servings for a quick, easy, and warming lunch. I hope you enjoy these soup recipes as much as I do!

1. Low FODMAP Vegetable Beef Soup

A quick and easy classic recipe, Low FODMAP Vegetable Beef Soup features carrots, celery, tomatoes, potatoes, green beans, and ground beef.

2. Low FODMAP Creamy Tomato Soup

This Low-FODMAP Creamy Tomato Soup is onion-free, garlic-free, gluten-free, and can be made vegan. Delicious creaminess for those with sensitive stomachs!

3. Quick & Easy Low FODMAP Chicken Noodle Soup

Made with leftover chicken and a convenient chicken soup base, this Low FODMAP Chicken Noodle Soup is filled with carrots, celery, and gluten-free noodles. Very quick and easy to prepare!

4. Low FODMAP Chicken Soup from Scratch

A homemade chicken stock is combined with leftover chicken, carrots, celery and herbs in this Low FODMAP Chicken Soup from Scratch. Can be made with gluten-free pasta or rice.

5. Low FODMAP Lemon Chicken Soup with Quinoa

Lemon juice and cumin add brightness and spice to this Low FODMAP Lemon Chicken Soup with Quinoa, spinach, and carrots.

6. Low FODMAP Creamy Leftover Turkey & Potato Soup

This creamy Low FODMAP Leftover Turkey & Potato Soup is the perfect use for Thanksgiving leftovers. With carrots, celery, and herbs, it is gluten-free and lactose-free.

7. Low FODMAP Italian Sausage Soup

A hearty soup made with seasoned ground turkey or pork, vegetables, and gluten-free pasta, this Low FODMAP Italian Sausage Soup will warm you right up.

8. Low FODMAP Curried Lentil Quinoa Soup

Low FODMAP Curried Lentil Quinoa Soup features carrots, zucchini, and spices in a vegetable broth in this vegan and gluten-free recipe.

9. Low FODMAP Tofu Soup with Bok Choy

Chinese-inspired Vegan & Low FODMAP Tofu Soup with Bok Choy features carrots, fresh ginger root, and gluten-free rice noodles.

10. Low FODMAP White Minestrone with Tofu

Cabbage, fennel, and parsnips compliment gluten-free pasta, while tofu replaces beans in this vegan Low FODMAP White Minestrone with Tofu soup.

11. Low FODMAP Potato Dumplings for Soup

These Low FODMAP Potato Dumplings for Soup (also called Matzah Balls or Kneidlach) are gluten-free and so easy to prepare.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.


In Praise Of Bowlfood

In Simply Nigella, I professed my love for what I call Bowlfood. I said then, and I say now, “…. if I could I’d eat everything out of a bowl. For me ‘Bowlfood’ is a simple shorthand for food that is simultaneously soothing, bolstering, undemanding and sustaining.” And at this time of year in particular, I want to be lying on a sofa, preferably in front of a flickering and crackling log fire, cradling a bowl of warm soup. Not, of course, that bowlfood is by any means restricted to soup, but that’s what I’m in the mood for. After all the frenzied activity and, I must also say, frenzied feasting of the Christmas holiday, I need the spiced sprightliness of a Thai Chicken Noodle Soup (and if you have any leftover turkey stashed in the deep freeze, now’s the time to call it into service) or Cauliflower, Garlic and Turmeric Soup, and the earthy goodness of a seasonal Broccoli and Stilton Soup. And my Yellow Split Pea and Frankfurter Soup (which can also be frankfurterless if you so choose) is a long established New Year Tradition in my house.

Talking of which, let me wish you all a safe, happy and healthy New Year.

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Photo by Lis Parsons

Chinese-Spiced Chicken Noodle Soup

Chinese Chicken Noodle Soup is brightly flavored, with a hint of ginger and filled with plenty of veggies!
If you like Chinese cuisine, and a devotee to your old stand-by chicken noodle soup, then you have to try this Asian inspired version of the classic chicken noodle soup. It’s infused with fresh ginger and garlic, in a simple chicken broth base, it’s comforting without being “richly” flavored, and just might inspire you to plan a trip to see the Great Wall … or just maybe a walk in the park.

So what I love about this recipe, is that it’s very adaptable to what fresh veggies you might find in season. My absolute picks are broccolini and plenty of red chili pepper! For the chicken, you can take it or leave it, the broth base of the soup is amazing! Really, it’s the kind of broth you will want to just drink.

For the sake of time, I did use a high quality store bought chicken broth, but by all means, if you have the gumption and the time, making your own broth base would be ideal. But lately, my world is full of busy, so I’ve saved a bit of time using the store bought variety.

Turbot, Truffles and Yuzu Kosho By Chef Eric Vildgaard

Not sure what veggies you want to use, well you can either enjoy the ones listed in the recipe below, Make it with the chicken, all veggies or even just as a broth. No noodles in sight? Well, it’s also pretty darn tasty served over a nice bit of sticky rice. Nice.


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Soy sauce chow mein

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Char siu pork

This Chinese-inspired recipe comes from Zijun Meng and Ana Gonçalves of London's TĀ TĀ Eatery. There, they cook the pork for eight hours at a very low temperature, but this recipe has been adapted for home ovens.

BaoziInn chicken dumplings

Francis Law’s vibrant Chinese chicken dumplings from the BaoziInn menu look seriously impressive, yet only call for simple ingredients.

BaoziInn Chinese pak choi

Follow Francis Law’s recipe and discover a brilliant way to serve baby pak choi - lightly boiled and drizzled with soy sauce and homemade garlic oil.

Spicy chicken chow mein

This super-simple chow mein can be on the table in 40 minutes. You'll need soy sauce and shaoxing rice wine to help achieve the rich flavours that we all love this classic Chinese takeaway dish for.

Pork dumplings

These pillowy pork and chive dumplings are ready in just 45 minutes, and best dunked in plenty of soy, vinegar and chilli.

Crispy duck and peach pancakes

Tangy peach sauce makes a great, simple twist to classic crispy duck pancakes. It's so much more satisfying than calling a takeaway.

Shanghai noodle soup

This traditional pork noodle soup recipes comes from Kei Lum Chan and Diora Fong Chan's cookbook China: The Cookbook. It might take a little while to make but this Chinese pork noodle broth, but the layers of flavours are worth the wait. Freeze any leftover broth to use later.

Pan fried soup dumplings (sheng jian bao)

Try our soup dumplings recipe. A pork filling is encased in a thin, chewy dough – crisp on the bottom, beautifully pleated at the top – and the first bite unleashes a torrent of heady, fragrant stock. The dumplings are served with chilli oil and black vinegar.

Sichuan-style cabbage

This fancy cabbage side dish showcases the Sichuan love of dried chillies. It's great served alongside mapo tofu, cold sesame noodles, or dumplings in hot and sour broth.

Crispy five-spice and sriracha pork belly

Check out this punchy, easy, crispy pork belly with Chinese five-spice. This flavoursome pork recipe is great with rice, noodles or bao buns.

Kung pao caramel chicken

Using caramel in savoury cooking adds a smoky, sweet depth to marinades and braises, and brings an extra dimension to this Chinese classic.

Seared sesame tofu with noodle salad

A great vegetarian option. The sesame seeds and red chilli liven up this tofu dish.

Pork and prawn dumplings

Small, delicious parcels of succulent meat and fish with a kick of chilli and ginger, pork and prawn dumplings are a dim sum favourite. Learn how to make them with step-by-step help from our test kitchen.

Shanghai fried beef noodles

Ready in just 30 minutes, our Shanghai-style fried beef noodles make a great, straightforward meal, with plenty of punchy flavour.

Slow-roast duck with sweet tamarind

This tender Chinese-style duck serves four and would make for a great centrepiece for a casual dinner party. Get everyone involved and carve this one on the table before you serve it up with basmati rice and pak choi.

Smacked cucumbers

By ‘smacking’ the cucumbers in this Sichuan side dish you create more rough surfaces – all the better for soaking up the zingy pickle.

Healthier sweet and sour chicken

Jazz up chicken breasts in this healthy version of a Cantonese classic recipe, sweet and sour chicken.

Sticky Chinese-style ribs

These sticky Chinese-style pork ribs are really easy to make for a summer banquet. Serve with some rice and tuck in.

Kung pao prawns

The Sichuan peppercorns and chilli flakes add some spice to the prawns while the cashew nuts add a crunchy texture to this stir-fry.

Twice-cooked Chinese-style pork

This delicious twice-cooked Chinese-style pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice.

Chinese-style purple sprouting broccoli with tofu

This Chinese-style purple sprouting broccoli with tofu recipe is easy, vegan and under 500 calories.

Chinese red-braised chicken

This Chinese-inspired chicken dish is quick, easy and perfect for a midweek meal. It's called red-braised because of the colour that is infused by the spices.