Chinese-Style Chicken Noodle Soup
A light, savory chicken noodle soup with tender chicken thighs, vegetables, and white pepper heat, finished simply with scallions.
Print
Rate
Servings: 2 servings
Ingredients
Soup Base
- 3/4 lb Boneless skinless chicken thighs sliced into bite-size pieces
- 1/2 medium Yellow onion thinly sliced
- 1 medium Carrot julienned
- 2 cups Cabbage thinly sliced
- 1/2 small Zucchini thinly sliced (optional)
- 1 tbsp Fresh ginger sliced
- 2 cloves Garlic smashed
- 4 1/2 cups Chicken stock
- 2 tbsp Soy Sauce
- 1 tbsp Salt kosher salt
- 1 tbsp White pepper
Noodles
- 6–8 oz Egg noodles or gluten-free noodles such as rice noodles
To Finish
- Scallions thinly sliced
- White pepper to taste
Instructions
Build the Soup
- Heat a large pot over high heat.
- Add all soup base ingredients to the pot.
- Bring to a boil and cook until vegetables are lightly softened, about 5 minutes.
Cook Noodles and Vegetables
- Add the noodles to the pot.
- Simmer until the noodles are tender.
Finish and Serve
- Remove from heat and adjust seasoning with additional white pepper if needed.
- Ladle into bowls and finish with sliced scallions.
Notes
- Chicken thighs provide richness and stay tender in simmering broth.
- Adding butter at the end gives the soup body and richer flavor without making it heavy.
- Noodles should be added last to prevent overcooking.
Leave a Reply