Best 3 Chinese Chicken Noodle Soup With Sesame And Green Onions Recipes

Indulge in the delightful flavors of Chinese Chicken Noodle Soup, a culinary masterpiece that harmonizes the essence of Chinese cuisine with the comforting warmth of a classic noodle soup. This symphony of flavors is elevated by the addition of sesame and green onions, creating a vibrant interplay of textures and tastes. Discover the secrets behind this comforting dish and explore variations such as the aromatic Cilantro Chicken Noodle Soup, the spicy Szechuan Chicken Noodle Soup, and the vegetarian delight of Vegetable Noodle Soup. Each recipe offers a unique journey through the culinary landscapes of China, promising an unforgettable dining experience.

Let's cook with our recipes!

CHINESE CHICKEN NOODLE SOUP

Chinese Chicken Noodle Soup image

Full of fresh aromatics and flavors, this Chinese chicken noodle soup will warm you through and through on chilly days and comfort you when you're feeling under the weather.

Provided by Maggie Zhu

Categories Soup

Time 25m

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil ((or chicken fat))
2 bone-in skin-on chicken thighs ((or boneless skinless thighs) (*footnote 2))
4 cloves garlic (, smashed)
1 " ginger (, sliced)
1 green onion (, halved)
1/2 teaspoon cumin seeds
1/2 teaspoon Sichuan peppercorns ((or black pepper))
1 teaspoon Shaoxing wine ((or dry sherry))
4 cups chicken broth ((or low-sodium chicken broth))
1/2 bunch cilantro (, including leaves and stems (about 1 cup packed))
1 bay leaf
1/2 teaspoon soy sauce ((or to taste))
3 oz dried noodles ((or 4 oz thick fresh noodles))
1 carrot (, sliced)
3 baby bok choy (, cut into 6 pieces lengthwise)
2 tablespoons fresh cilantro (, chopped)

Steps:

Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
Use a mesh colander to remove the solid ingredients and discard them.
Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 17.3 g, Protein 26.2 g, Fat 13.4 g, SaturatedFat 3.5 g, Cholesterol 102 mg, Sodium 345 mg, Fiber 2.2 g, Sugar 2.3 g

ONE-POT CHINESE CHICKEN NOODLE SOUP

One-pot Chinese chicken noodle soup image

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

Provided by Tom Kerridge

Categories Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 9

Ingredients

1 tbsp honey
3 tbsp dark soy
1 red chilli , sliced
1l chicken stock
80g leftover roast chicken (optional)
20g pickled pink ginger or normal ginger, peeled and finely sliced
½ Chinese cabbage , shredded
300g pouch straight-to-wok thick noodles
4 spring onions , sliced

Steps:

Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

ASIAN CHICKEN NOODLE SOUP

Asian Chicken Noodle Soup image

One night I didn't have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this Asian chicken soup. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon sesame oil
3 medium carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
6 cups chicken broth
1/3 cup teriyaki sauce
1/4 cup chili garlic sauce
1 package (14 ounces) wonton wrappers, cut into 1/4-inch strips
2 cups sliced fresh shiitake mushrooms
1/3 cup chopped celery leaves
1/4 cup minced fresh basil
2 tablespoons minced fresh cilantro
2 green onions, sliced

Steps:

In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 1344mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

Tips:

For the best flavor, use a combination of chicken breasts and thighs.
Don't skip the step of marinating the chicken. This helps to tenderize the meat and infuse it with flavor.
Use a variety of vegetables in your soup, such as carrots, celery, bok choy, and mushrooms.
Add a splash of soy sauce, rice vinegar, and sesame oil to the soup for extra flavor.
Serve the soup with a side of steamed rice or noodles.
Top the soup with sliced green onions, cilantro, and sesame seeds for a garnish.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Chinese chicken noodle soup is a delicious and comforting dish that is perfect for a cold day. It is also a great way to use up leftover chicken. The soup is made with a flavorful broth, tender chicken, and a variety of vegetables. It is then garnished with green onions, cilantro, and sesame seeds. This soup is sure to please everyone at your table.