Healthy and delicious, this is the best Asian chicken noodle soup you’ll ever eat! Marinated in Chinese five spice and sautéed with fresh ginger and garlic, the chicken becomes so tender it melts in your mouth. Nothing says comfort food like homemade chicken noodle soup with an Asian twist.
✔️ Quick Recipe Overview
Why this is the best Chinese noodle soup recipe: The secret is the marinade—Chinese Five Spice combined with oil, salt, pepper and red pepper flakes delivers deep flavor and helps tenderize the meat. Time: 12–24 hours to marinate, ~20 minutes prep, ~40 minutes cook. Equipment: large pot, knife, skillet, tongs.
This Asian chicken noodle soup is a personal favorite created by a chef friend. It differs from classic chicken noodle soup with an Asian profile—soy sauce, fresh ginger and garlic, mushrooms, bok choy and rice noodles—resulting in restaurant-style flavor you can make at home.
I enjoy soup year-round and especially love chicken-based broths. This recipe stands out for its savory depth and tender, flavorful chicken. It’s comforting, healthy, and a crowd-pleaser.
ℹ️ Why This Recipe Works
1. Super easy to make. 2. Marinating the thighs in Chinese Five Spice adds flavor and tenderizes the meat. 3. Nutritious and full of fresh vegetables and lean protein.
🛒 Ingredients You’ll Need
Marinating boneless, skinless chicken thighs in Chinese Five Spice for 12–24 hours is essential—don’t skip it. The marinade (olive oil, Chinese Five Spice, salt, pepper, red pepper flakes) infuses the meat with flavor and tenderizes it. Other key ingredients: fresh ginger and garlic, mushrooms, soy sauce, chicken broth, bok choy, and rice (Mai Fun) noodles. Most items are available at standard grocery stores.
🔪 Step-By-Step Recipe Instructions
1. Marinate the chicken: In a large dish combine 1 ½ tsp Chinese Five Spice, 1 ½ tsp salt, 1 ½ tsp fresh cracked black pepper, ½ tsp red pepper flakes, and 1 ½ tbsp extra-virgin olive oil. Add 3 lbs boneless skinless chicken thighs, coat thoroughly, cover and refrigerate 12–24 hours.
2. Sear the chicken: Heat a large pot with 1 tbsp olive oil over medium-high heat. Sear thighs in batches about 3 minutes per side—aim to brown the exterior but do not cook through. Remove and set aside to cool.
3. Build the soup: Lower heat to medium and keep the browned bits and oil in the pot. Add 2 ½ tbsp minced fresh ginger and 1 tbsp minced garlic; sauté 1–2 minutes, using a spatula to scrape the fond from the bottom. Add 1 lb sliced portobello mushrooms and cook another minute.
Expert Tip: Scrape the seared bits (fond) into the aromatics—this adds concentrated, savory flavor to the broth.
4. Add liquids: Stir in 2 tbsp soy sauce, 5 cups chicken broth and 1 cup water. Dice the seared thighs into bite-sized pieces and add back to the pot. Reduce heat to medium-low and simmer for 30 minutes so flavors meld and chicken finishes cooking.
5. Prepare bok choy: Trim the base and cut the green leaves into large chunks. Soak in cold water for about 20 minutes to remove dirt, then drain and rinse. Add bok choy to the soup after the 30-minute simmer and allow it to cook until tender.
6. Prepare noodles: For Mai Fun (rice) noodles, bring 4 cups water to a boil and pour over the noodles in a glass dish, fully covering them. Let soak 10 minutes until softened, then drain and add to the soup. Stir to combine and serve topped with chopped green onions.
Serve hot with chopsticks or a spoon and enjoy a comforting, flavorful bowl of Asian chicken noodle soup.
🙋 Frequently Asked Questions
Ramen noodles, thin angel hair pasta, or egg noodles are good alternatives. Avoid some brown rice or vegetable-based noodles that can become mushy.
Yes—kale, green cabbage, or spinach work well. You can also add julienned carrots, celery, or sliced water chestnuts for crunch.
💭 Major Success Tips
- Marinating the chicken is essential for flavor—don’t skip it.
- Use boneless, skinless thighs so the marinade penetrates the meat.
- Chicken broth gives the best flavor; use stock if needed.
- Rice (Mai Fun) noodles hold up well; angel hair or egg noodles are good substitutes. Avoid fragile noodles that will disintegrate.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, cool and freeze for up to 3 months; thaw in the fridge before reheating.
- Rice noodles absorb liquid—add extra broth when reheating if needed.
🍽️ More Asian-Inspired Recipes You’ll Love
If you enjoy Asian flavors, try other simple recipes like sesame chicken, garlic ginger shrimp stir-fry, or Asian-style lettuce wraps. These dishes are quick, family-friendly, and full of flavor.
Asian Chicken Noodle Soup
Ingredients
- 3 pounds boneless skinless chicken thighs
- 2 ½ Tablespoons extra-virgin olive oil, divided
- 1 ½ teaspoons Chinese Five Spice
- 1 ½ teaspoons salt
- 1 ½ teaspoons fresh cracked black pepper
- ½ teaspoon red pepper flakes
- 2 ½ Tablespoons minced fresh ginger
- 1 Tablespoon fresh minced garlic
- 1 pound portobello mushrooms, sliced
- 2 Tablespoons soy sauce
- 5 cups chicken broth
- 1 cup water
- 1 pound bok choy
- 1 (6 oz) package Mai Fun (rice) noodles
- Green onions, optional for garnish
Instructions
- In a large dish, combine 1 ½ tbsp olive oil, Chinese Five Spice, salt, pepper and red pepper flakes. Add chicken thighs, coat well, cover and refrigerate 12–24 hours.
- After marinating, heat a large pot with 1 tbsp olive oil over medium-high heat.
- Sear thighs about 3 minutes per side until browned but not fully cooked. Remove and set aside.
- Keep oil and drippings in the pot and reduce heat to medium. Add ginger and garlic and sauté 1–2 minutes, scraping up browned bits.
- Add mushrooms and cook about 1 minute.
- Stir in soy sauce, chicken broth and water.
- Dice seared chicken into bite-sized pieces and add to the pot.
- Reduce heat to medium-low and simmer 30 minutes.
- Trim and chunk the bok choy, soak in cold water 20 minutes, drain, then add to the soup to cook.
- Soak Mai Fun noodles in boiling water for 10 minutes, drain and add to the soup.
- Stir to combine, garnish with green onions and serve hot.
Notes
- Marinating the chicken is key—do not skip.
- Use boneless, skinless thighs so the marinade penetrates.
- Chicken broth is preferred; stock works too.
- Rice noodles hold up best; avoid fragile alternatives that turn mushy.
- Store leftovers up to 5 days refrigerated; freeze up to 3 months.
- Add broth when reheating if noodles have absorbed liquid.
Update Notes: This post was originally published in September 2017 and was updated with improved step-by-step instructions, photos, and tips in September 2022.