Chinese Chicken Noodle Soup

Featured on Eva Pau’s Asian Kitchen Season 2 Episode 4. This is a deeply comforting soup built on a simple homemade stock. Chicken legs are lightly browned first to deepen flavour, then simmered with ginger and scallions to create a clean and nourishing broth. Finished with noodles, greens, mushrooms, and gentle aromatics, it is ideal for colder days or whenever you want something restorative and satisfying.

Chinese Chicken Noodle Soup

A comforting homemade chicken noodle soup made with slow-simmered chicken stock, fresh ginger, bok choy, shiitake mushrooms, and egg noodles.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Main Course, Soup

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Soup Base

• 4 chicken legs skin on and bone in
• 2- inch fresh ginger approx. 40g, cut into thick slices
• 3 litres water
• 4 scallions cut into 1-inch pieces
• 20 g dried goji berries optional
• 1 tbsp salt
• 1 tsp mushroom seasoning powder

Noodles and Vegetables

• 200 g dried egg noodles
• 100 g baby bok choy
• 50 g fresh shiitake mushrooms lightly rinsed and halved
• Pinch white pepper
• Pure sesame oil

Garnish

• 1 fresh red chilli thinly sliced
• Small bunch fresh coriander finely sliced

Method

 

Make the Stock

1. Heat 1 tbsp oil in a medium pot over medium heat.
2. Add the chicken legs and brown on both sides for 3–4 minutes until lightly golden.
3. Pour off excess chicken fat, leaving about 1 tbsp in the pot.
4. Add ginger and scallions, then stir-fry for 1 minute until fragrant.
5. Pour in the water and bring to a gentle simmer.
6. Simmer for 50–60 minutes until the broth is rich and the chicken is tender.
7. Add the goji berries during the final 10 minutes of cooking if using.

Prepare Noodles and Vegetables

1. Cook the egg noodles according to packet instructions, then drain and set aside.
2. Trim the bok choy and slice in half lengthways.
3. Prepare the shiitake mushrooms by halving or slicing if large.

Finish the Soup

1. Remove the chicken from the broth and shred the meat, discarding bones.
2. Add salt, mushroom seasoning powder, bok choy, and mushrooms to the broth.
3. Cook for 2–3 minutes until vegetables are tender.

Make the Stock

1. Heat 1 tbsp oil in a medium pot over medium heat.
2. Add the chicken legs and brown on both sides for 3–4 minutes until lightly golden.
3. Pour off excess chicken fat, leaving about 1 tbsp in the pot.
4. Add ginger and scallions, then stir-fry for 1 minute until fragrant.
5. Pour in the water and bring to a gentle simmer.
6. Simmer for 50–60 minutes until the broth is rich and the chicken is tender.
7. Add the goji berries during the final 10 minutes of cooking if using.

Prepare Noodles and Vegetables

1. Cook the egg noodles according to packet instructions, then drain and set aside.
2. Trim the bok choy and slice in half lengthways.
3. Prepare the shiitake mushrooms by halving or slicing if large.

Finish the Soup

1. Remove the chicken from the broth and shred the meat, discarding bones.
2. Add salt, mushroom seasoning powder, bok choy, and mushrooms to the broth.
3. Cook for 2–3 minutes until vegetables are tender.

Assemble and Serve

1. Divide noodles into 4 bowls.
2. Season each bowl with a pinch of white pepper and a small drizzle of sesame oil.
3. Add shredded chicken.
4. Ladle over the hot broth with bok choy and mushrooms.
5. Garnish with sliced red chilli and fresh coriander.

Notes

• Browning the chicken first adds extra depth to the broth.
• Add sesame oil only at serving stage to preserve aroma.
• Mushroom seasoning powder gives gentle umami without overpowering the broth.