Chinese-style Chicken Noodle Soup


Chinese-style Chicken Noodle Soup

Savory Chicken Noodle Delight: A Chinese Twist on a Mexican Classic

In Chinese cuisine, soups are an essential part of a meal, just like in Mexican cuisine. This Chinese-style Chicken Noodle Soup is a delightful adaptation of the traditional Mexican Sopa de pollo y fideos. With its aromatic flavors and comforting warmth, this soup is a perfect fusion of Chinese and Mexican culinary traditions.

Jan Dec

20 minutes

40 minutes

60 minutes

4 servings


Gluten-free, Dairy-free, Low-fat, Low-calorie, High-protein

Soy, Wheat (if using regular noodles instead of gluten-free)

Vegan, Vegetarian, Paleo, Keto, Nut-free


While the Mexican version of this soup uses traditional Mexican spices and ingredients, the Chinese adaptation incorporates Chinese flavors and ingredients such as ginger, soy sauce, and bok choy. The result is a unique blend of Mexican and Chinese culinary influences, creating a delicious and satisfying soup. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.


  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 8g, 1.5g
  • Carbohydrates (total, sugars): 30g, 5g
  • Protein: 30g
  • Fiber: 5g
  • Salt: 2g


  1. 1.
    In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
  2. 2.
    Add the chicken breasts to the pot and cook until browned on both sides.
  3. 3.
    Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
  4. 4.
    Remove the chicken breasts from the pot and shred them using two forks. Set aside.
  5. 5.
    Add the sliced carrots, celery, shiitake mushrooms, and bok choy to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender.
  6. 6.
    Meanwhile, cook the Chinese egg noodles according to the package instructions. Drain and set aside.
  7. 7.
    Return the shredded chicken to the pot. Stir in the soy sauce and rice vinegar. Season with salt and pepper to taste.
  8. 8.
    To serve, divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles. Garnish with fresh cilantro.

Treat your ingredients with care...

  • Chicken breasts — Make sure to remove any excess fat before cooking.
  • Shiitake mushrooms — Clean them with a damp cloth and remove the stems before slicing.
  • Bok choy — Separate the leaves from the stalks and chop them separately. Add the stalks first as they take longer to cook.

Tips & Tricks

  • For added flavor, you can add a splash of sesame oil before serving.
  • If you prefer a spicier soup, add a few drops of chili oil or Sriracha sauce.
  • Feel free to customize the vegetables according to your preference or seasonal availability.
  • To make it more filling, you can add cooked shredded chicken or tofu.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Chinese-style Chicken Noodle Soup hot in individual bowls. Garnish with fresh cilantro for an extra burst of flavor. It pairs well with a side of steamed rice or crusty bread.

Presentation advice

To enhance the presentation, arrange the cooked noodles neatly at the bottom of each bowl before ladling the soup over them. Top with a sprig of fresh cilantro for an elegant touch.