Chinese Chicken Noodle Soup

Print Friendly, PDF & Email

The Food on Friday theme this week at Carole’s Chatter is soup, which fits nicely with the book we read for Weekend Cooking so let’s combine them.

The book is On the Noodle Road: From Beijing to Rome, with Love and Pasta by Jen Lin-Liu.

Author and cooking school owner Jen Lin-Liu decided to follow the famous Silk Road route from China to Italy to see how noodles spread and changed across the region. The result is a delicious mix of travel, food, and memoir. It includes noodle and pasta recipes from China, Central Asia, Iran, Turkey, and Italy.

By the way, the story that Marco Polo brought noodles to Italy is just that, a story.

To celebrate the book, let’s make a Chinese chicken noodle soup.



  • 2 Tablespoons rice bran oil, or your favorite cooking oil
  • 1 to 2 garlic cloves, minced
  • 4 cups Napa or Chinese cabbage, chopped
  • 6 green onions, sliced (split use)
  • 6 cups chicken broth
  • 2 to 3 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 1 1/2 pounds boneless, skinless chicken breasts (approx. two large) cut into pieces
  • 1 8 ounce package yaki soba-type noodles and water for cooking
  • 1/2 cup fresh cilantro, chopped (for garnish)


  1. Prepare vegetables and meat by cutting up and chopping. Refrigerate chicken until ready to use.
  2. In a sturdy soup pot, heat the oil over medium-high heat. Quickly add the cabbage and 5 of the green onions and stir-fry about 5 minutes (retain 1 chopped green onion as garnish).
  3. Add the chicken broth, soy sauce (to taste) and rice vinegar. Bring to boil and add chopped chicken. Quickly reduce to a simmer and cook until chicken is just cooked through (chicken breast meat can get tough in soups if over cooked).
  4. In a separate pot, cook the noodles in boiling water as per the package instructions.
  5. Add the cooked noodles to the chicken soup mixture. Serve immediately with a garnish of chopped cilantro, green onions and a dash of your favorite chili-garlic sauce, if desired.

In her book, Jen Lin-Liu promises videos to show how to make hand-pulled noodles at her website. The URL she lists in the book does not seem to exist, however, so here is a related video. If the music isn’t to your taste, turn it down, because watching this video to the end is worth it.

Have you ever had hand-pulled noodles?

Paperback: 400 pages
Publisher: Riverhead Books (August 5, 2014)
ISBN-10: 1594632723
ISBN-13: 978-1594632723

Disclosure: I am an affiliate with Amazon so I can provide you with cover images and links to more information about books and products. As you probably are aware, if you click through the highlighted title link and purchase a product, I will receive a very small commission, at no extra cost to you. Any proceeds help defray the costs of hosting and maintaining this website.


Be sure to visit Weekend Cooking at Beth Fish Reads for more recipes and books.




    • admin says:

      Actually, we live in a really hot climate and we find a light soup is refreshing even during the hottest months. Or even better, a cold soup like gazpacho. 🙂

Leave a Reply