This recipe for Quick & Easy Chinese Chicken Noodle Soup proves that Asian food doesn’t have to be complicated – this simple soup is ready in just ten minutes. This recipe is a great way to use leftover chicken.
As you may have noticed from past recipes, I am a big fan of Chinese noodle soup. I think they are so delicious and satisfying when you want something quick and easy, but you don’t want to skimp on quality.
Tomorrow is that start the start of the Chinese New Year so I’ve teamed up with Kikkoman to bring you this recipe. I am proud to do so because Kikkoman is honestly the only soy sauce I use. I love its full-bodied flavor and authentic taste.
There is nothing worse than the cheap, unnatural, and flat flavor of other brands. I’ve tried many, but in my opinion, Kikkoman is by far the best out there. I also love the fact that they have low sodium options.
My husband and I both have a parent with high blood pressure so they have to watch their sodium intake. When I cook for them, I use the Kikkoman low sodium soy sauce to add flavor.
I’ve added it to anything from stew to salad dressing and it never tastes low sodium or lacking in flavor. All that said, I want to assure you that it’s with 100% honesty when I say I was really excited when they asked me to do this recipe for the Chinese New Year.
Now, back to the soup – I grew up eating instant noodle soups. I’ll be honest, I loved them. When you’re a kid, there isn’t much better than a bowl of noodle soup for lunch. I still think they look so good, but they are so unnatural and full of sodium.
I actually still love a big bowl of noodle soup that’s packed with noodles and Asian flavors, but these days my taste is a little more sophisticated.
I’ve created this recipe because I have tons of cookbooks filled with pages of fantastic looking Chinese noodle soups that quite often come with pretty complicated instructions. This soup is not only quick and easy, but it’s delicious too!
The best part is that its made from fresh, simple ingredients and there’s no packet of powder to be found. If you try this soup, you’ll never make the instant kind again!
Other Soup Recipes You’ll Love
- Chinese Noodle Soup
- Potato Leek Soup
- Creamy Celery Soup
- Yellow Split Pea and Bacon Soup
- Homemade Lentil Soup
- Split Pea and Ham Soup
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Ingredients
- 4 cups good-quality chicken stock
- 2 whole garlic cloves, peeled and crushed
- ½ inch fresh ginger, peeled
- 3 green onions, finely sliced into rounds
- 1 - 2 Tablespoon light soy sauce, to taste
- 4 ounces dried Chinese noodles of your choice
- 2 cups shredded cooked chicken
Instructions
- In a large saucepan, heat the chicken stock, garlic, and ginger and bring to a boil.
- Add the green onions, soy sauce & the noodles.
- Reduce the heat and cook according to noodle package instructions (just until tender).
- remove and discard the garlic and ginger.
- Add shredded chicken and warm through.
Nutrition
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Mary Janiak says
I’ve been cooking with Kikkoman for many years and with high blood pressure I use the low salt soy as well. I’m not fond of fish sauce, but I use toasted sesame oil, ginger, 5 spice, I love the Chinese hot mustard too. I use bok choy, bean sprouts and green onions a lot. I liked the Ramen soups but since I learned how unhealthy they are, I don’t use them anymore. Can you suggest other Chinese seasonings and veggies that I might try?
Erren says
Hi Mary, have you tried Thai broccoli? I love it. You can also try shiitake mushrooms. I like using Hoisin sauce, oyster sauce and plum sauce. Hope this helps!
Dave says
Reminder do not use servings size 1. One cup of chicken broth does not make soup! Use at least 2 cups and then have two servings of this yummy goodness!
Megan says
Once made, can you freeze and give away as freezer meals?
Erren says
Hi Megan, if you plan to freeze the soup, freeze it without the noodles and do that step when you plan to serve.
Aisha says
Can we use regular noodles?
Erren says
Sure! 😀
fred says
I generally find cooking the noodles in the broth causes the stock to be soaked up by the noodles – would you definitely not cook the noodles serarately and then add them to your stock thus keepingg the optimum soupy consistency?
Erren says
Hi Fred, I guess it depends on the noodles (I haven’t had that happen), but you can cook them separate if you choose.
Dana says
I love this soup! Make it for lunch all the time! Thank you for the recipe!
Paul Senneff says
I see a bottle of Kikkoman soy in the pictures, is this what you used in the recipe? What brand of light soy did you use? I made this recipe without the light soy and I used a chinese dark soy. It was OK but it wasn’t as good as one of our local eateries! Paul.
Erren says
Hi Paul, I always use Kikkomon