Chinese-Style Chicken Noodle Soup

Nothing beats the warmth and depth of flavour in a steaming bowl of Chinese-Style Chicken Noodle Soup. This dish brings together fragrant spices, tender shredded chicken and silky noodles, all bathed in a rich, aromatic broth. 

Inspired by classic Chinese techniques, this soup features warming notes of star anise, cinnamon and clove, balanced by fresh aromatics like ginger, garlic and spring onions. Whether you’re feeling under the weather or simply craving something comforting, this bowl delivers satisfaction with every spoonful.

Table of Contents

• Ingredient Breakdown
• The Art of a Perfect Broth
• Why Whole Chicken Legs Make the Best Soup
• Mastering the Spice Balance
• Choosing the Right Noodles
• The Best Veggies to Add 
• Storing and Reheating Tips
• More Noodle Soups

Ingredient Breakdown

• Chicken legs: Provide depth of flavour and tender, fall-apart meat.
• Garlic: Adds a savoury, slightly sweet base to the broth.
• Spring onions: Enhance the soup with a subtle oniony sharpness.
• Red chillies: Offer a mild heat that complements the spices.
• Fresh ginger: Gives warmth and a hint of citrusy sharpness.
• Star anise: Infuses a distinct liquorice-like sweetness.
• Cloves: Contribute a warm, slightly peppery depth.
• Cinnamon stick: Adds warmth and a mild sweetness.
• Cold water: Helps extract the maximum flavour from the ingredients.
• Light soy sauce: Brings umami and a touch of saltiness.
• Shaoxing wine: Adds a subtle, fermented depth.
• Toasted sesame oil: Optional, but enhances the broth with nuttiness.
• Salt: Essential for balancing all the flavours.
• Dried noodles: The perfect base to soak up the aromatic broth.
• Veggies of choice: Adds freshness, crunch and extra nutrients.
  

The Art of a Perfect Broth

A truly great Chinese-Style Chicken Noodle Soup starts with a deeply flavoured broth. Unlike quick soups that rely on pre-made stock, this recipe builds flavour from scratch using whole chicken legs, aromatic vegetables and fragrant spices. The secret lies in the slow simmering process. As the broth gently bubbles, the chicken releases its rich, meaty essence, while ginger, garlic and spices infuse the liquid with layers of warmth and depth.

One of the key steps is skimming off the scum that rises to the surface. This ensures a clear, clean-tasting broth, free from any unwanted impurities. While this extra step may seem small, it makes all the difference in achieving a refined, restaurant-quality soup. If you prefer an even deeper flavour, let the broth simmer for an additional 30 minutes, allowing the spices to fully release their aromatic oils. The result? A golden, fragrant broth that forms the heart of this dish.

Why Whole Chicken Legs Make the Best Soup

When making a broth-based dish like Chinese-Style Chicken Noodle Soup, the choice of chicken is crucial. Whole chicken legs, which include both the thigh and drumstick, provide the perfect balance of flavour and texture. Unlike chicken breasts, which can become dry and stringy when boiled, chicken legs contain more connective tissue and fat. This means that as they simmer, they break down and release natural collagen, giving the broth a silky mouthfeel.

Another advantage of using bone-in chicken is the depth of flavour it creates. The bones add richness and body to the broth, while the meat remains tender and juicy. Once cooked, the chicken shreds effortlessly, creating delicate, flavour-packed bites that blend beautifully with the noodles. If you’re looking for an alternative, you can use a whole chicken, but stick to bone-in cuts to achieve the best results.

Mastering the Spice Balance

The combination of star anise, cinnamon and cloves gives Chinese-Style Chicken Noodle Soup its signature fragrance. These spices are commonly used in Chinese cooking, particularly in broths and braised dishes, where they add warmth and complexity without overpowering the other ingredients. The key is balance. Too much star anise can make the broth taste medicinal, while too much cinnamon can overpower the savoury elements.

To ensure a well-rounded flavour, always use whole spices rather than ground versions. Whole spices release their oils gradually, resulting in a mellow infusion rather than an intense punch. If you’re new to cooking with these ingredients, start with the recommended amounts and adjust to taste. For a more pronounced spice note, you can let the broth steep for an extra 10-15 minutes after cooking before straining.

Choosing the Right Noodles

The beauty of Chinese-Style Chicken Noodle Soup is its versatility when it comes to noodles. While traditional wheat-based noodles work beautifully, there are plenty of options to suit different preferences and dietary needs. If you prefer a chewy, springy texture, egg noodles are a fantastic choice. They hold their shape well and absorb the broth’s flavour without becoming too soft.

For a lighter option, try soba noodles, which are made from buckwheat and have a subtle nuttiness. Sweet potato noodles, commonly used in Korean cuisine, provide a slightly translucent, slippery texture that pairs well with the delicate broth. No matter which type you choose, always cook them separately from the broth to prevent cloudiness and overcooking.

The Best Veggies to Add

While Chinese-Style Chicken Noodle Soup is already packed with flavour, adding vegetables takes it to the next level. Not only do they provide extra nutrients, but they also introduce vibrant colours and textures. Pak choi is a classic addition, offering a mild, slightly sweet taste with a satisfying crunch. Simply blanch it for a few seconds before adding it to the bowl.

Mushrooms, such as shiitake or enoki, bring an earthy depth that complements the broth beautifully. Carrots, julienned or sliced into thin rounds, add natural sweetness and a pop of colour. If you want a peppery kick, a handful of fresh watercress or a sprinkle of finely sliced radishes can work wonders. For an added layer of freshness, garnish with coriander or Thai basil just before serving. The key is to keep the vegetables light and delicate so they don’t overpower the broth’s complex flavours.

Storing and Reheating Tips

If you have leftovers, Chinese-Style Chicken Noodle Soup stores well, making it a great meal prep option. The broth can be kept in an airtight container in the fridge for up to three days. If freezing, strain the broth first to remove any bits of spice or chicken, then store it in a freezer-safe container for up to three months. Freezing the broth separately from the noodles prevents the noodles from becoming too soft when reheated.

To reheat, bring the broth to a gentle simmer on the stove, then add the shredded chicken and vegetables. If using frozen broth, allow it to thaw in the fridge overnight before reheating. Cook fresh noodles just before serving to maintain the best texture. For an extra flavour boost, a splash of soy sauce or a drizzle of sesame oil can bring the soup back to life.

More Noodle Soups

If you loved this Chinese-Style Chicken Noodle Soup, why not try some of my other noodle soup recipes?

• Golden Thai Curry Chicken Noodle Soup: This soup is quite literally a hug in a bowl. It’s hearty, comforting and so incredibly delicious. The star of the show is the umami, flavour-packed broth, which comes together in just 20 minutes.
• Teriyaki Pork Miso Ramen: This ramen is so incredibly flavourful, which is surprising given that the broth comes together in just 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes any broth taste like it’s been simmering for hours.
• Miso Mushroom Noodle Soup: This soup is so flavourful, which is surprising because the broth takes less than 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch.

See how I make all these recipes and more over on my Instagram!