Best Ever Chicken Noodle Soup for Winter | Restaurant Style Chicken Noodle Soup
Author: 
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • Chicken thighs - 4, boneless and skinless
  • Dry noodles - 100 gms
  • Carrot - 2, medium, peeled & cut into cubes
  • Spring onion - 6 to 8 stalks, whites & greens separated and finely chopped
  • Garlic - 12 to 15 small cloves, minced
  • Ginger - 2 inch piece, grated
  • Celery stalk - 2 stalks, finely chopped
  • Oil - 4 tbsp
  • Dark soy sauce - ½ tsp
  • Sesame oil - 1 tsp
  • Vinegar - 1 tbsp
  • Chilli oil - 1 tsp or as per taste
Instructions
  1. Heat a pot of water to cook the noodles. Add a teaspoon full of salt and let it come to a boil.
  2. Once the water starts boiling, add the dry noodles and cook them on medium heat for 10 minutes or until the noodles are eighty percent cooked while still retaining a bite in them.
  3. Do not let them turn soggy! Then transfer the noodles to a colander placed inside your kitchen sink to drain all the water out.
  4. Rinse the noodles with cold running water under your sink so that they stop from cooking further by the remaining heat.
  5. Drizzle a couple tablespoons of sesame oil over them and leave them in the colander while you prepare the broth for your chicken noodle soup.
  6. In a large stock pot with high sides, heat about 2 tablespoons of oil. Once the oil is warm, add the chicken thighs.
  7. Sprinkle salt & pepper over the chicken and let them sauté undisturbed for 10 minutes on medium-low heat.
  8. This will allow the chicken to develop a golden brown color which is nothing but that delicious flavor that will make your chicken noodle soup absolutely irresistible!
  9. After about 10 minutes, flip the chicken thighs over, sprinkle salt & pepper on this side too and let the other side sauté for another 10 minutes as well.
  10. Take the chicken thighs out from the pot and set aside on a plate. We will use the same pot to continue cooking our chicken noodle soup.
  11. Check how much oil is left in the pot. Do not add any extra oil if you feel there is about a couple of tablespoons of oil left in it. Otherwise, add a little bit more.
  12. Warm up the pot and once the oil is hot, add the spring onion whites. Sauté them for a couple minutes on low flame.
  13. Then add the minced garlic, minced ginger and minced celery stalks. Sauté all the aromatics on medium-low heat for 2 to 3 minutes until they become fragrant.
  14. Next goes in the cubes of carrots. Sauté the carrots for 5 minutes on medium flame.
  15. Now add the dark soy sauce, sesame oil, vinegar to the pot and give a good stir to mix everything well.
  16. It’s time to add the liquid which should ideally be chicken stock but I didn't have it handy so I added hot water, about 4 cups.
  17. Crank up the heat and let the soup come to a full boil. Then add the sauteed chicken thighs to the pot along with any accumulated juices on the plate.
  18. Once the soup starts simmering again, reduce the flame to minimum, cover the pot with a snugly fitted lid and let the chicken cook in the broth for about 15 to 20 minutes.
  19. This will let the chicken cook through completely while also absorbing all the beautiful flavors of all the aromatics and umami ingredients.
  20. After about 20 minutes, uncover the pot. Check the doneness of the chicken thighs, they should be soft and completely cooked by now.
  21. Take the chicken thighs out on a large plate. Check the seasoning of the chicken soup broth and adjust with salt to taste and black pepper as per your liking.
  22. Sprinkle spring onion greens and give a good stir. Your chicken noodle soup broth is ready.
  23. Once the chicken thighs are cool enough to handle, shred them using your hands or cut them into thin long strips.
  24. Now we will assemble the chicken noodle soup! Take a single serving bowl and place about a couple handful of cooked noodles at one side of the bowl.
  25. Then using a soup ladle, pour the soup broth over the noodles; you can add as much broth as you like!
  26. Then take about half of the shredded chicken and carefully place them beside the noodles as you see in my pictures.
  27. Take half a teaspoon of chilli oil and drizzle it over the bowl of your chicken noodle soup and garnish with spring onion greens!
  28. Repeat the same for the other serving and your restaurant style chicken noodle soup is ready to serve! Dig in and enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2025/11/best-ever-chicken-noodle-soup/