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Chinese-inspired chicken noodle soup recipe

Chinese-inspired chicken noodle soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup
  • Chicken mushroom soup

This warm and comforting soup is perfect for a rainy evening after work when you need a quick supper fix.

66 people made this

IngredientsServes: 2

  • 110g (4 oz) Asian egg noodles
  • 1 (500g) container organic chicken stock
  • 6 shiitake mushrooms, sliced
  • 2 spring onions, chopped
  • 1 skinless, boneless chicken breast fillet, cut into bite-size pieces
  • 2 eggs

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Cook noodles according to packet instructions. Drain and divide into two serving bowls.
  2. Meanwhile, bring chicken stock to a boil in a medium saucepan with mushrooms and spring onions. Stir chicken into boiling stock. When stock returns to a boil, crack eggs directly into stock.
  3. Continue to cook until chicken is no longer pink and eggs are cooked, about 8 to 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (32)

Used different ingredients.I added a small red chilli, some ginger, garlic and a good pinch of 5-spice when boiling. Also added some tinned sweetcorn.Finished it off with some soy sauce and fresh coriander. Nice!!-24 Feb 2009

Altered ingredient amounts.Inspired by madcook below, I used garlic, ginger powder, a few shakes of mixed herbs and tinned sweetcorn and soy sauce. Yum!-15 Mar 2011

I was nervous about how this would turn out, but I sholdn't have worried. It was so easy and quite filling, too. Let people add a little splash of soy sauce if they like - it looks better!-09 Oct 2008

Homemade Chinese Noodle Soup and Bone Broth

If I had to eat one dish forever, I would choose the noodle soups that are staples in the food cultures of many East Asian countries. I love all of them: Vietnamese pho, Japanese ramen, Tawainese beef noodle soup (Niu Rou Mian), Japanese udon, Korean beef soup (Galbitang)…the list goes on.

My grandma, who was born in China, made a Chinese noodle soup on the weekend, and my version tends to draw on flavors and ingredients she used: Ginger and garlic as a base, shiitake mushroom, bok choy, and soy sauce. Inspired by my love for other East Asian noodle soups, I also utilize components from other food traditions as well—Japanese noodles and kimchi, for example.

The foundation of my noodle soup recipe is bone-in pork butt. I used to get boneless pork butt to make an easy and delicious carnitas recipe, but my partner, Nick, started urging me to get bone-in, so that we could make bone broth, too. Nick and I find a lot of joy and satisfaction in not letting anything go to waste, and I love that we can use one cut of meat to inspire two totally different dishes.

What are the ingredients of Lomi?

Originally a Chinese immigrant from mainland China named “To Kim Eng” introduced this dish to Lipa City, Batangas in the late 60’s. It’s said that this was a staple breakfast in their town. He first served it to his playmates in mahjong and it quickly began to spread and now various interpretation of the recipe can be found. Kikiam, pork liver and meat-balls are the original toppings of To Kim Eng’s recipe. Today, this recipe is made with various creative toppings like, pork rinds, quail eggs, shrimps, squid balls and many more.

Lomi Recipe Print

Chinese Chicken Noodle Soup

Enjoy this brightly flavored Chinese inspired Chicken Noodle Soup, with a lovely hint of ginger and garlic!


  • 32 oz Chicken Broth (vegetarian option: substitute with vegetable broth)
  • 2 cloves Garlic, only smashed with a knife, not minced
  • 1 inch fresh Ginger, peeled and cut into thick slices
  • 2 Tbsp Soy Sauce
  • 2 tsp Saki (or dry white wine), optional
  • 1 tsp Sesame Oil + Plus extra to saute Mushrooms
  • 1 lb organic, antibiotic free-range Chicken breast, skinless, boneless (or about 1 cups shredded breast)
  • 9 oz Noodles, I used Wide Lo Mein but Soba, Udon, Rice Noodles or your favorite can be used
  • 1/2 lb Broccolini (Broccoli is good too), trimmed
  • 3 – 4 oz Sugar Snap Peas
  • 8 – 10 Oyster Mushrooms, Crimini or your favorite mushroom can be used if desired

To Garnish:

  • Red Chili Peppers, sliced
  • Spring Onions, sliced
  • Chives, tied together or diced to sprinkle over
  • Crushed Red Chili Flakes
  • Lime or Lemon Wedges
  • Soy Sauce


  1. In a large stock pot over medium high heat, pour in the chicken broth along with the mashed garlic, ginger, soy sauce, saki and sesame oil. Bring to a boil.
  2. Add in the chicken breast and cook for about 20 – 25 minutes, depending on how thick your meat is, you may need to add extra time. You can check by pulling a piece out and cutting at the thickest part, if needed simply return for an additional 10 – 15 minutes.
  3. Once chicken has cooked through, remove from stock and allow to cook, then slice or shred and set aside.
  4. Cook the noodles according to directions while the chicken is cooking.
  5. While the chicken is cooking, saute the oyster mushrooms in about 1 tablespoon of sesame oil in a skillet until starting to turn golden. Set Aside.
  6. After the chicken has cooked (and set aside), add the broccolini to the broth and cook for about 5 minutes, then add in the sugar snap peas and cook an additional 3 minutes, cook until both are bright green and crisp-tender.

To Serve:

In serving bowls, divide the chicken and noodles equally, then add several pieces each of the mushrooms, broccolini and sugar snap peas, then pour the broth over carefully, and garnish with chili slices, spring onions, chives or your desired garnish.



You can use broccoli in place of the broccolini. You can use any seasonal vegetable to this soup. Can be served with or without the chicken.

Chinese New Year Chicken Noodle Soup

If you’re like me (probably not), than you’ve been freezing your butt off since October. OKAY, well maybe not completely freezing since then, but cold. I live in the mountains, and to be honest it’s almost always freezing here. I prefer 85 degrees and humid to -10 and super dry, but hey, this is where I ended up!

You know what the only good thing about the cold is?!

SOUP!! Oh yes… soup, soup, soup!

Today I am sharing a Chinese inspired chicken noodle soup to help celebrate the Chinese New Year, which if you did not know, is February 8th. I love a good Chinese soup. There’s something about the flavors that are so warm and cozy to me. I decided to twist my classic chicken noodle soup recipe into a Chinese version with the additions of lemongrass, a little soy sauce, some ginger, a dash of Chinese 5-spice powder, and of course some yummy udon noodles. Because all soups need a carb (or two) to go with them. My favorites… noodles and good bread!

Aside from the delicious taste of this soup, I also LOVE the ease of it as well. Everything comes together in one big soup pot. I love using my red Rachel Ray pot for this soup. Basically you just add everything in and let the soup simmer. You could simmer the soup all day long or if you’re in a hurry, have it ready to eat in an hour. Either works great! I prefer to boil my noodles in a separate pot of boiling water. This way the noodles will not soak up all the broth and become mushy. And trust me, you will totally want this soup as leftovers for lunch the next day. This soup is addicting, one serving and you’ll be back for more!!

Oh, and I highly recommend cleansing your palette with a fortune cookie. Hey, it’s the Chinese New Year. celebrate! :)

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11 Low FODMAP Soup Recipes

You may have noticed that I’ve been doing a lot of recipe roundups lately. I’ve been working on this blog for quite a few years now, so I thought I would gather up the fruits of my labor. I sometimes cringe when I think of sharing my recipes, but at the same time I’m proud of all that I have accomplished with this blog, especially with all the difficulties I’ve faced. These roundup posts remind me of that. And of course, I put these together for my readers so you can see all of the recipes I have to offer. Hopefully finding some that will appeal to you and work for your digestive system.

This compilation of 11 Low FODMAP Soup Recipes is perfect for sharing in the winter. I eat a lot of soup in the winter. It’s one of my favorite meals for lunch. I make up big batches and freeze them in individual servings for a quick, easy, and warming lunch. I hope you enjoy these soup recipes as much as I do!

1. Low FODMAP Vegetable Beef Soup

A quick and easy classic recipe, Low FODMAP Vegetable Beef Soup features carrots, celery, tomatoes, potatoes, green beans, and ground beef.

2. Low FODMAP Creamy Tomato Soup

This Low-FODMAP Creamy Tomato Soup is onion-free, garlic-free, gluten-free, and can be made vegan. Delicious creaminess for those with sensitive stomachs!

3. Quick & Easy Low FODMAP Chicken Noodle Soup

Made with leftover chicken and a convenient chicken soup base, this Low FODMAP Chicken Noodle Soup is filled with carrots, celery, and gluten-free noodles. Very quick and easy to prepare!

4. Low FODMAP Chicken Soup from Scratch

A homemade chicken stock is combined with leftover chicken, carrots, celery and herbs in this Low FODMAP Chicken Soup from Scratch. Can be made with gluten-free pasta or rice.

5. Low FODMAP Lemon Chicken Soup with Quinoa

Lemon juice and cumin add brightness and spice to this Low FODMAP Lemon Chicken Soup with Quinoa, spinach, and carrots.

6. Low FODMAP Creamy Leftover Turkey & Potato Soup

This creamy Low FODMAP Leftover Turkey & Potato Soup is the perfect use for Thanksgiving leftovers. With carrots, celery, and herbs, it is gluten-free and lactose-free.

7. Low FODMAP Italian Sausage Soup

A hearty soup made with seasoned ground turkey or pork, vegetables, and gluten-free pasta, this Low FODMAP Italian Sausage Soup will warm you right up.

8. Low FODMAP Curried Lentil Quinoa Soup

Low FODMAP Curried Lentil Quinoa Soup features carrots, zucchini, and spices in a vegetable broth in this vegan and gluten-free recipe.

9. Low FODMAP Tofu Soup with Bok Choy

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10. Low FODMAP White Minestrone with Tofu

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11. Low FODMAP Potato Dumplings for Soup

These Low FODMAP Potato Dumplings for Soup (also called Matzah Balls or Kneidlach) are gluten-free and so easy to prepare.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.

In Praise Of Bowlfood

In Simply Nigella, I professed my love for what I call Bowlfood. I said then, and I say now, “…. if I could I’d eat everything out of a bowl. For me ‘Bowlfood’ is a simple shorthand for food that is simultaneously soothing, bolstering, undemanding and sustaining.” And at this time of year in particular, I want to be lying on a sofa, preferably in front of a flickering and crackling log fire, cradling a bowl of warm soup. Not, of course, that bowlfood is by any means restricted to soup, but that’s what I’m in the mood for. After all the frenzied activity and, I must also say, frenzied feasting of the Christmas holiday, I need the spiced sprightliness of a Thai Chicken Noodle Soup (and if you have any leftover turkey stashed in the deep freeze, now’s the time to call it into service) or Cauliflower, Garlic and Turmeric Soup, and the earthy goodness of a seasonal Broccoli and Stilton Soup. And my Yellow Split Pea and Frankfurter Soup (which can also be frankfurterless if you so choose) is a long established New Year Tradition in my house.

Talking of which, let me wish you all a safe, happy and healthy New Year.

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Photo by Lis Parsons

Chinese-Spiced Chicken Noodle Soup

Chinese Chicken Noodle Soup is brightly flavored, with a hint of ginger and filled with plenty of veggies!
If you like Chinese cuisine, and a devotee to your old stand-by chicken noodle soup, then you have to try this Asian inspired version of the classic chicken noodle soup. It’s infused with fresh ginger and garlic, in a simple chicken broth base, it’s comforting without being “richly” flavored, and just might inspire you to plan a trip to see the Great Wall … or just maybe a walk in the park.

So what I love about this recipe, is that it’s very adaptable to what fresh veggies you might find in season. My absolute picks are broccolini and plenty of red chili pepper! For the chicken, you can take it or leave it, the broth base of the soup is amazing! Really, it’s the kind of broth you will want to just drink.

For the sake of time, I did use a high quality store bought chicken broth, but by all means, if you have the gumption and the time, making your own broth base would be ideal. But lately, my world is full of busy, so I’ve saved a bit of time using the store bought variety.

Turbot, Truffles and Yuzu Kosho By Chef Eric Vildgaard

Not sure what veggies you want to use, well you can either enjoy the ones listed in the recipe below, Make it with the chicken, all veggies or even just as a broth. No noodles in sight? Well, it’s also pretty darn tasty served over a nice bit of sticky rice. Nice.


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