Description
This Homemade Chinese Style Chicken Noodle Soup is a comforting, flavorful bowl of warmth featuring tender chicken thighs, fresh vegetables, and savory broth enhanced with garlic, ginger, and soy sauce. Perfect for a cozy meal, it combines traditional Chinese flavors with hearty noodles for a satisfying dish.
Ingredients
Scale
Chicken and Vegetables
- 1 pound Boneless Skinless Chicken Thighs (Cut into bite-sized pieces)
- 2 medium Carrots (Sliced thinly)
- 1 stalk Celery (Diced)
- 4 cloves Garlic (Minced)
- 1 inch Fresh Ginger (Grated or minced)
- 2 pieces Green Onions (Chopped, for garnish)
Noodles
- 8 ounces Egg Noodles or Rice Noodles (Use rice noodles for a gluten-free option)
Broth and Seasonings
- 6 cups Low-Sodium Chicken Broth (Homemade or store-bought)
- 3 tablespoons Soy Sauce (Use low-sodium if preferred)
- 1 tablespoon Sesame Oil (For drizzling before serving)
Instructions
- Prepare Ingredients: Gather all your ingredients and prepare them. Chop the chicken thighs into bite-sized pieces, slice the carrots and celery, and mince the garlic and ginger.
- Sauté Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant and aromatic.
- Cook Chicken: Add the chopped chicken thighs to the pot, cooking for 5-7 minutes until they are browned on all sides to develop flavor.
- Add Vegetables: Stir in the sliced carrots and diced celery, cooking for 3-4 minutes to slightly soften and combine flavors.
- Add Broth and Soy Sauce: Pour in the chicken broth and stir in the soy sauce. Increase heat to high and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for about 20 minutes, allowing flavors to meld and chicken to cook through.
- Cook Noodles: While the soup simmers, cook the noodles according to package instructions. Once cooked, drain and set aside.
- Shred Chicken: Check the chicken for doneness; shred it into smaller pieces if cooked through, then return it to the soup pot.
- Combine Noodles: Add the cooked noodles to the pot, stirring gently to combine and heat through for an additional 2-3 minutes.
- Add Sesame Oil: Drizzle the sesame oil over the soup, stirring well to incorporate its nutty aroma and flavor just before serving.
- Serve: Ladle the hot soup into bowls, garnish with chopped green onions, and enjoy immediately.
Notes
- Use rice noodles instead of egg noodles for a gluten-free version.
- Low-sodium soy sauce and chicken broth help reduce salt content.
- You can substitute chicken breasts if preferred but thighs provide richer flavor and tenderness.
- Adjust ginger and garlic quantities to taste for more or less spice and aroma.
- Leftovers store well refrigerated for 2-3 days and reheat gently on stovetop.
