One-Pot Chinese Chicken Noodle Soup Recipe

Introduction

This One-Pot Chinese Chicken Noodle Soup is a flavorful and comforting dish perfect for any day you crave something warm and satisfying. With tender chicken, fresh vegetables, and savory broth, it comes together quickly in a single pot for easy cleanup.

Ingredients

• 1 Tablespoon Brown Sugar
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Oil
• 2-3 Green Onion Bulbs (spring onion, sliced)
• 1 cup Chinese Cabbage (shredded)
• 1 Tablespoon Ginger + Garlic (chopped or smashed)
• 1 medium-sized Chicken Breast (cut into small pieces)
• 1/4 Gallon Water mixed with concentrated Stock (see notes)
• 2 Tablespoons Chinese Rice Wine
• About 1/2 pack Lo Mein Noodles
• Red Chili Pepper Flakes (to taste)
• Few drops Sesame Oil (optional)
• Green Onion Stalks (sliced, for garnish)

Instructions

1. Step 1: Mix together the brown sugar, fish sauce, soy sauce, and rice vinegar in a bowl. Set this soy-based sauce aside.
2. Step 2: Prepare all fresh ingredients: slice the green onion bulbs separately from the green stalks, shred the Chinese cabbage, cut the chicken breast into small pieces, and chop or smash the ginger and garlic.
3. Step 3: Heat the oil in a pan over high heat. Add the sliced green onion bulbs and shredded cabbage, stir-frying for about 1 minute.
4. Step 4: Push the vegetables to the side of the pan and add the ginger and garlic. Stir-fry for a few seconds, lowering the heat slightly to prevent splattering.
5. Step 5: Add the chicken pieces to the pan and cook them evenly on all sides until lightly browned.
6. Step 6: Pour in the broth mixture, then add the prepared soy-based sauce and the Chinese rice wine. Stir everything together well.
7. Step 7: Cover the pan and let the soup simmer for about 7 minutes, allowing the flavors to meld and the chicken to cook through.
8. Step 8: A few minutes before serving, add the Lo Mein noodles to the soup. They cook quickly, so keep an eye on them to avoid overcooking.
9. Step 9: Serve the soup hot, garnished with red chili flakes, a few drops of sesame oil if using, and the sliced green onion stalks.

Tips & Variations

• Use fresh ginger and garlic whenever possible for the best flavor, but powdered forms can work in a pinch.
• Try adding other vegetables like mushrooms or bok choy for added texture and nutrition.
• Adjust the amount of chili flakes to control the spice level according to your preference.
• Substitute chicken breast with thighs for a juicier, richer taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the noodles have absorbed too much liquid and the soup is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, substitute the soy sauce with a gluten-free tamari sauce and ensure the noodles are gluten-free as well.

Can I prepare this recipe ahead of time?

You can prep the ingredients ahead but for best texture, cook the noodles just before serving to avoid them becoming mushy.

One-Pot Chinese Chicken Noodle Soup Recipe

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★★★★★

4.9 from 83 reviews

This One-Pot Chinese Chicken Noodle Soup is a quick and flavorful meal combining tender chicken, fresh vegetables, and savory noodles in a rich broth. Enhanced with classic Asian seasonings like soy sauce, fish sauce, rice vinegar, and a hint of ginger and garlic, this comforting soup is perfect for a cozy dinner. The recipe is easy to prepare in a single pan, making cleanup a breeze.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Sauce Mix

• 1 Tablespoon Brown Sugar
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar

Main Ingredients

• 1 Tablespoon Oil
• 2–3 Green Onion Bulbs (spring onion, sliced, keep bulbs and stalks separate)
• 1 cup Chinese Cabbage (shredded)
• 1 Tablespoon Ginger + Garlic (fresh, chopped or smashed)
• 1 medium-sized Chicken Breast (cut into small pieces)
• 1/4 Gallon Water mixed with concentrated Stock (about 4 cups broth)
• 2 Tablespoons Chinese Rice Wine
• About 1/2 pack Lo Mein Noodles
• Red Chili Pepper Flakes (to taste)
• Few drops Sesame Oil (optional)
• Green Onion Stalks (sliced, for garnish)

Instructions

1. Prepare the sauce mix: In a small bowl, combine the brown sugar, fish sauce, soy sauce, and rice vinegar. Stir well and set aside for later use.
2. Prep fresh ingredients: Slice the green onion bulbs and separately slice the green stalks for garnish. Shred the Chinese cabbage (napa cabbage). Cut the chicken breast into small, bite-sized pieces. Chop or smash fresh ginger and garlic if using fresh.
3. Heat the oil and stir-fry vegetables: Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the sliced green onion bulbs and shredded napa cabbage, stir-frying quickly for about 1 minute to soften and release flavors.
4. Add ginger and garlic: Push the vegetables to one side of the pan and add the ginger and garlic. Stir-fry briefly for a few seconds on slightly reduced heat to prevent burning and to release aromatic flavors.
5. Cook the chicken: Add the chicken pieces to the pan, cooking and stirring until all sides are evenly cooked and slightly browned.
6. Add broth and sauces: Pour in the prepared broth (water mixed with stock), the soy-based sauce mixture prepared earlier, and 2 tablespoons of Chinese rice wine. Stir everything together to combine evenly.
7. Simmer the soup: Cover the pan and allow the soup to cook on medium heat for about 7 minutes or until the chicken is fully cooked and flavors have melded well.
8. Add noodles: A few minutes before serving, add the lo mein noodles to the soup. They cook quickly, so stir to separate and finish cooking within minutes.
9. Serve and garnish: Spoon the hot soup into bowls and garnish with sliced green onion stalks, red chili pepper flakes to taste, and a few drops of sesame oil if desired for extra aroma and flavor.

Notes

• You can use fresh ginger and garlic for the best flavor, but pre-minced or powdered can work in a pinch.
• The concentrated stock used in the broth can be chicken or vegetable based, adjust saltiness accordingly.
• Lo mein noodles can be substituted with other egg noodles or ramen noodles as preferred.
• Adjust the amount of chili flakes based on your spice tolerance.
• If sesame oil is unavailable, toasted sesame seeds can be sprinkled as garnish for a nutty flavor.
• Ensure to keep the green onion bulbs and stalks separate as the bulbs cook into the soup, and stalks provide a fresh garnish.

Keywords: One-Pot, Chinese, Chicken, Noodle Soup, Easy, Quick, Comfort Food, Lo Mein, Asian Soup