Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.
QR Code linking back to recipe