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Chinese noodle soup served in a bowl garnished with green onions

From Scratch Chinese Noodle Soup

A warm, flavorful, traditional Chinese noodle soup made from scratch with tender chicken, fresh noodles, and a poached egg.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 5

Ingredients

  • 1 Tbsp butter, divided
  • 1 large onion, sliced
  • 4 cloves garlic, crushed
  • 2-3 inch piece fresh ginger, sliced or grated
  • 1 star anise
  • 1 small cinnamon stick
  • 6 black peppercorns
  • 9 cups chicken broth
  • 2 Tbsp sesame seeds
  • 2 large chicken breasts, cubed
  • 2 tsp unrefined salt, divided (or to taste)
  • 2 medium carrots, sliced into coins
  • 1 medium leek, sliced (white and light green parts only)
  • 1 cup sliced button mushrooms
  • 1½ Tbsp soy sauce
  • ½ tsp red chili flakes (increase to 1 tsp if you like it hotter)
  • 1 cup broccoli, cut into small florets
  • 8 oz dried egg noodles (about 2 packages), broken up into pieces
  • 5 eggs (for poaching)

To serve

  • 2-3 Tbsp sliced green onions
  • toasted sesame seeds

Instructions

  • In a large pot, combine chicken broth, onion, garlic, ginger, star anise, cinnamon stick, and peppercorns. Bring to a gentle boil, then simmer uncovered for 25 minutes. Strain the aromatics and return the clear broth to the pot.
  • While the broth simmers, toast the sesame seeds in a dry frying pan over medium heat until fragrant, stirring occasionally. Set aside.
  • Melt ½ tablespoon butter in the pan. Sauté the chicken breast until fully cooked, seasoning well. Set aside.
  • Melt the remaining butter and sauté the carrots, leeks, and mushrooms until softened. Season lightly.
  • Add the sautéed veggies, broccoli, soy sauce, and chili flakes to the pot. Simmer 10 minutes until the broccoli is tender.
  • While the vegetables simmer, poach the eggs in gently simmering water until the whites are set and yolks remain soft. Set aside.
  • Add the dried noodles to the soup and simmer a few minutes until tender.
  • Stir the cooked chicken into the soup and warm through. Taste and adjust seasoning if needed.
  • Ladle the soup into bowls. Top each with a poached egg, sliced green onions, and toasted sesame seeds. Serve immediately.

Notes

  • Make-ahead & freezer-friendly: You can prepare the soup base ahead of time and freeze it. Add noodles and poached eggs only when ready to serve.
  • Adjust the heat: Use more or less chili flakes depending on your spice preference.
  • Protein options: Swap chicken for tofu, shrimp, or leftover shredded chicken or beef if you like.
  • Noodle tips: Rice noodles, egg noodles, or udon all work—just adjust cooking time.
  • Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently on the stove.