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This Chinese Noodle Soup recipe is crowded with meats and fresh vegetables that are simmered in a richly flavored broth.  Chinese chicken noodle soup is so quick and easy to make you can make it any night of the week.

Two white bowls filled with Chinese Noodle Soup.

I love everything about this Chinese chicken noodle soup! It’s a delicious medley of bok choy, mushrooms, water chestnuts, garlic, green onions, shrimp, chicken, and noodles, and the broth is so rich and flavorful!

Several ingredients on a counter top such as frozen shrimp, raw chicken breasts, bok choy, water chestnuts, egg noodles and chicken broth - for a Chinese Noodle Soup Recipe.

My family and I have a favorite Chinese restaurant that we have eaten at for years. One of our favorite dishes to order is their Sizzling Rice Soup. But to make rice for homemade sizzling rice soup is time consuming, so we decided to use Chinese noodles instead. This Chinese egg noodle soup has all the same ingredients, flavors and aroma as sizzling rice soup.

Chinese Noodle Soup Recipe

  • Broth. We use low sodium chicken broth for this soup.  
  • Seafood. We use  frozen shrimp for this recipe.
  • Chicken. You can use either boneless chicken thighs or breasts (thighs are more flavorful).
  • Vegetables. We add a lot of bok choy and mushrooms to this soup.
  • Aromatics. Garlic and green onions add a lot of flavor to this soup.
  • Water chestnuts. We use 1 small can sliced water chestnuts which adds a nice crunch to this soup.
  • Seasoning. A little sesame oil and soy sauce adds a lot of flavor to the broth of this soup.
  • Noodles. We use dried egg noodles, but you can use fresh if you can find them at your grocery store. 

Find printable recipe with measurements below.

A large white bowl filled with noodles, cooked shrimp and chicken and vegetables in broth.

How To Make Chinese Chicken Noodle Soup

This Chinese chicken noodle recipe is so easy to make. First you chop a few ingredients, then simmer them in broth for about 15 minutes. Then all that is left to do is stir in the noodles and enjoy!

  • Bring chicken broth to a boil in a large pot.
  • Add the chicken and frozen shrimp, green onions, garlic, bok choy, mushrooms, water chestnuts, sesame oil and soy sauce in the broth and simmer for 15 minutes.
  • In a separate pot, boil the noodles according to the directions on the package and drain (it usually takes about 4 minutes to cook the noodles).
  • Add the noodles to the soup and serve right away.

Tips

  • If you aren’t going to consume the soup right away, I like to keep the noodles separate from the soup so they don’t get soft and over-cooked with re-heating. 
  • Substitute the noodles with cooked white rice or rice noodles if you need a gluten-free alternative.

A white bowl filled with cooked vegetables and meats in a broth.

What Are Chinese Egg Noodles?

Chinese egg noodles are often used for chow mein and noodle soups. They are made with flour, water and eggs (or egg whites). The added eggs give the noodles a yellowish color and richer flavor compared to regular wheat noodles.

Are Chinese Egg Noodles Gluten Free?

Chinese egg noodles contain wheat flour which contains gluten, so they are NOT gluten-free.

Where Do You Buy Chinese Egg Noodles?

You can usually find dried Chinese egg noodles in your grocery store in the Asian foods section. 

Two white bowls filled with fresh vegetables and meats in broth.

Looking For More Soup Recipes?

Two white bowls filled with Chinese Noodle Soup.
Yield: 4 servings

Chinese Noodle Soup

This Chinese Noodle Soup recipe is crowded with meats and fresh vegetables that are simmered in a richly flavored broth.  Chinese chicken soup is so quick and easy to make you can make it any night of the week.

Ingredients

  • 4 16-ounce cans chicken broth (low or no sodium)
  • 8 medium size frozen shrimp
  • 4 boneless chicken thighs or breasts (thighs are more flavorful)
  • 1/2 cup green onions, chopped
  • 1 large clove garlic, minced
  • 4 cups bok choy (1 large head bok choy)
  • 1 cup mushrooms, sliced
  • 1 small can water chestnuts
  • 2-1/2 tablespoons sesame oil
  • 2-1/2 tablespoons soy sauce
  • 1 package Chinese egg noodles

Instructions

  1. Bring chicken broth to a boil in a large pot.
  2. Add the chicken and frozen shrimp, green onions, garlic, bok choy, mushrooms, water chestnuts, sesame oil and soy sauce in the broth and simmer for 15 minutes.
  3. In a separate pot, boil the noodles according to the directions on the package (it usually takes about 4 minutes to boil the noodles), and drain.
  4. Add the noodles to the soup and serve right away.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 412Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 179mgSodium: 2645mgCarbohydrates: 26gFiber: 4gSugar: 6gProtein: 39g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah @The Harvest Kitchen
Cuisine: Asian / Category: Soup