Homemade Chinese Style Chicken Noodle Soup
A comforting, flavorful dish featuring tender chicken, fresh vegetables, and perfectly cooked noodles in a savory broth.
Servings: 4 servings
Equipment
- Large Pot
- Cutting Board
- Knife
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Boneless Skinless Chicken Thighs Cut into bite-sized pieces.
- 8 ounces Egg Noodles or Rice Noodles Use rice noodles for a gluten-free option.
- 2 medium Carrots Sliced thinly.
- 1 stalk Celery Diced.
- 4 cloves Garlic Minced.
- 1 inch Fresh Ginger Grated or minced.
- 6 cups Low-Sodium Chicken Broth Homemade or store-bought.
- 3 tablespoons Soy Sauce Use low-sodium if preferred.
- 2 pieces Green Onions Chopped, for garnish.
- 1 tablespoon Sesame Oil For drizzling before serving.
Instructions
- Gather all your ingredients and prepare them. Chop the chicken thighs, slice the carrots and celery, and mince the garlic and ginger.
- In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, and sauté for about 1-2 minutes until fragrant.
- Add the chopped chicken thighs to the pot and cook for approximately 5-7 minutes until browned on all sides.
- Add the sliced carrots and celery, stirring together and allowing to cook for about 3-4 minutes.
- Pour in the chicken broth and stir in the soy sauce. Bring the mixture to a boil over high heat.
- Reduce the heat to low and let the soup simmer for about 20 minutes.
- While the soup simmers, cook the noodles according to package instructions. Drain and set aside.
- Check the chicken for doneness, shred it if cooked through, and return it to the pot.
- Add the cooked noodles to the pot, stirring gently to combine and heat through for an additional 2-3 minutes.
- Drizzle sesame oil into the soup and stir well before serving.
- Serve hot, garnished with chopped green onions.
Notes
For variations, consider adding different vegetables, using tofu for a vegetarian option, or incorporating spices for heat.