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The Best Chinese Chicken and Egg Noodle Soup

This chicken and egg noodle soup recipe is an absolute winner. The soup has an amazing depth of flavour without the need for you to put in a significant amount of time or effort. You won't believe how easy it is and I promise you will never bother getting Asian egg noodle soup from the shops again.
Course Dinner, Lunch
Cuisine Asian, Chinese
Keyword Chinese Chicken and Egg Noodle Soup
Prep Time 30 minutes
Cook Time 1 hour
Servings 4
Calories 614kcal
Author Scruff


  • 4L stock pot


  • 4 thigh fillets (or 2 breast fillets)
  • 250 gm dried egg noodles
  • 1.5 tbsp soy sauce
  • Chinese red vinegar (optional but recommended)

Soup Ingredients

  • 2 L chicken stock
  • 500 ml water
  • 3 ginger slices
  • 1 onion, quartered
  • 8 shiitake mushrooms
  • 2 large carrots, cut into chunks
  • 30 gm sweet preserved radish
  • 1 tsp sugar
  • 2 tsp salt
  • pepper, to taste


  • 1 cinnamon stick, (Do not use the powdered version. Omit if you can't find it)
  • 2 dried dates
  • 1 star anise


  • 2 stalks spring onion
  • 6 sprigs coriander (optional)
  • 1 bunch choy sum or other Asian greens
  • 2 chillies, chopped (optional)
  • 1 packet bean sprouts (optional)


  • Soak the shiitake mushrooms in a bowl of just-boiled water for 2-3 minutes. Once done remove from water and cut in half.
  • In a stock pot (at least 4 L) put in all the soup ingredients + spices and bring to boil.
  • Add the chicken to the pot and cook for 12 -15 minutes or until done. Once done, remove and set aside to cool.
  • Let the pot simmer with the lid mostly on (leave a 2-3 cm gap for the steam to escape) at medium-low for another 45-50 minutes (so total cook time is roughly one hour).

Prep Ingredients (once chicken thighs can be handled)

  • Cut the chicken thighs into this slices. Keep them in a closed container and leave in the fridge.
  • Prepare the garnishes / vegetables. Keep in containers and leave until needed.

Blanching the Vegetables (10 minutes left on soup)

  • In a small pot, boil water on medium-high.
  • Once the water is at a rolling boil, add the stems of the Asian greens for 30 seconds.
  • Add the leafy parts and cook for 10 seconds and then fish everything out. Leave aside until needed.

Slice the Shiitake Mushrooms (soup simmering for 1 hour)

  • Take out the shiitake mushrooms from the soup pot and cut into thin slices. Leave aside until needed.

Preparing the Noodles

  • Cook the noodles according to the package directions.
  • Drain with a strainer and divide the noodles equally onto two plates.
  • Space out the noodles even on the plate and put it in the microwave for 2 minutes on high.
  • Once done, take out and flip the noodles with a pair of tongs until most of the steam has escaped. Repeat with the other plate.

Taste Check & Assembly

  • Add the soy sauce to the soup. Taste check and adjust to your preferences. (It is preferable if the soup tastes a little salty since the noodles and toppings will dilute the flavour)
  • Increase the heat to medium-high, put the lid on and allow the soup to come to a boil.
  • Put the chicken in a strainer and dunk it in the soup pot to warm it up.
  • Add the noodles, chicken, mushrooms and Asian greens to the soup bowls.
  • Once the soup is boiling, ladle the soup through a strainer into the soup bowls.
  • Add the garnishes and serve with red vinegar. (Adding red vinegar to your noodle soup is optional. I always add roughly 1/2 tsp to my noodle soup bowl.)


Calories: 614kcal | Carbohydrates: 56g | Protein: 38g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 2679mg | Potassium: 1073mg | Fiber: 4g | Sugar: 17g | Vitamin A: 10483IU | Vitamin C: 71mg | Calcium: 175mg | Iron: 5mg