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Home / Asian Food

Quick & Easy Chinese Chicken Noodle Soup

A simple soup, ready in minutes. This recipe brings Chinese takeout into your home with no compromise!

Erren Hart

|

last Updated:

03/03/2025
4.07 from 32 votes
Jump to Recipe
Serves: 4
Prep: 5 minutes mins
Cook: 4 minutes mins
A bowl full of delicious chinese broth with chicken and noodles.

A bowl of Chinese noodle soup with chopsticks

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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.

Quick & Easy Chinese Chicken Noodle Soup

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.

Quick & Easy Chinese Chicken Noodle Soup Kiikoman Soy Sauce

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!

A bowl of noodles with chopsticks and soy sauce in the background

A bowl of Chinese chicken noodle soup with chopsticks, and wooden spoons and soy sauce in the background

A bowl of chicken noodle soup with chopsticks and soy sauce in the frame

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

A bowl of Chinese noodle soup with chopsticks

Recipe

Quick & Easy Chinese Chicken Noodle Soup

A simple soup, ready in minutes. This recipe brings Chinese takeout into your home with no compromise!
4.07 from 32 votes
Print
Prep Time: 5 minutes mins
Cook Time: 4 minutes mins
Total Time: 9 minutes mins
Serves 4

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.
Show Nutrition Hide Nutrition

Nutrition

Calories: 244 | Carbohydrates: 18g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 589mg | Potassium: 440mg | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 2.6mg | Calcium: 25mg | Iron: 1.5mg
Created by Erren Hart
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

4.07 from 32 votes (25 ratings without comment)

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19 responses

  1. parwana ali Avatar
    parwana ali
    03/11/2021

    looks so delicious

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      03/11/2021

      Thank you 🙂

      Reply
  2. Alden Avatar
    Alden
    01/18/2020

    Quick, easy and delicious!

    A.W. 1/18/20

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      01/18/2020

      Thank you Alden, that’s what I like to hear!

      Reply
  3. ANTOINETTE E STOKES Avatar
    ANTOINETTE E STOKES
    11/20/2019

    Thank you!

    Reply
  4. Mary Janiak Avatar
    Mary Janiak
    05/19/2018

    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?

    Reply
    1. Erren Avatar
      Erren
      05/20/2018

      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!

      Reply
  5. Dave Avatar
    Dave
    02/06/2018

    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!

    Reply
  6. Megan Avatar
    Megan
    12/30/2017

    Once made, can you freeze and give away as freezer meals?

    Reply
    1. Erren Avatar
      Erren
      12/30/2017

      Hi Megan, if you plan to freeze the soup, freeze it without the noodles and do that step when you plan to serve.

      Reply
  7. Aisha Avatar
    Aisha
    11/06/2017

    Can we use regular noodles?

    Reply
    1. Erren Avatar
      Erren
      11/06/2017

      Sure! 😀

      Reply
  8. fred Avatar
    fred
    09/08/2017

    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?

    Reply
    1. Erren Avatar
      Erren
      09/08/2017

      Hi Fred, I guess it depends on the noodles (I haven’t had that happen), but you can cook them separate if you choose.

      Reply
  9. Dana Avatar
    Dana
    06/17/2017

    I love this soup! Make it for lunch all the time! Thank you for the recipe!

    Reply
  10. Paul Senneff Avatar
    Paul Senneff
    12/31/2016

    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.

    Reply
    1. Erren Avatar
      Erren
      01/10/2017

      Hi Paul, I always use Kikkomon

      Reply
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