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–+ servings

Chinese-Style Chicken Noodle Soup

A light, savory chicken noodle soup with tender chicken thighs, vegetables, and white pepper heat, finished simply with scallions.
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Total Time: 15 minutes
Servings: 2 servings

Equipment

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

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.