Chinese Chicken Soup

This soup was so good! I cooked chicken thighs in sesame oil and turmeric, then chopped them. I added some carrots and yellow onion and used cabbage instead of lettuce. Delicious!

A nice occasional change from regular chicken noodle soup. I cut way back on the chili paste though so it wouldn’t be too spicy.

This recipe was fantastic. Followed the other reviews saying to put spinach in it. Luckily, that’s all I had on hand. I used a whole chicken, cut up. I was out of turmeric, but it really didn’t seem to need it. I added sriracha for heat, poured it on some Japanese soba noodles, and garnished with green onions and sesame seeds. Will definitely make again.

Delicious! I didn’t have red chili paste, so I substituted sriracha sauce. Also use shredded cabbage instead of lettuce, as I thought it would hold its “crunch” better in the hot soup. It did. 🙂 Family LOVED this; I’d doubled the recipe and the four of us (granted, with two teenage boys) nearly finished it all.

11.17.20 … https://www.allrecipes.com/recipe/23878/chinese-chicken-soup/ … Chinese Chicken Soup was quite good! I barely changed the base, which really decides the soup’s success. ‘Used homemade saltfree chicken broth; halved the ginger; subbed shredded cabbage for the lettuce. ‘Changed directions. Me: Boiled 1c water. Added thinly cut celery, tumeric, ginger, chili paste & boiled 1 minute. Added remaining broth & soy sauce. Once heated, added chicken. Brought to a boil. Added 1c chopped cabbage (2c, if again) & thin spaghetti. Cooked until pasta was tender, about 6 minutes. Stirred in sesame oil & green onions. ‘Could have added the sugar, but added an additional cup of broth due to spicy/salt factor. ‘Looks like a restaurant’s offering. 🙂

Good tasting Chinese chicken soup with few ingredients. Bok choy would be a better substitute than lettuce. If you are freezing this soup for later use do not add noodles to it yet. Add the noodles after thawing out and reheating otherwise the noodles turn to mush.

Because of reviews Used 1 stalk celery and cooked w/1/2 chopped onion. Didn’t have fresh ginger and used 1/2 tsp ground, chopped up 2 cooked chicken thighs. Everything else as recipe states. Really enjoyed this! Not sure about the sugar – try without and add if needed.

I have to agree with the others who stated that the celery is undercooked. I sliced mine thin (about 1/8″) and it was nowhere done at 3 minutes. I suggest you add in the celery, broth, soy sauce and sugar together and let that simmer for 10 minutes. Then add in the noodles and cook for an additional 2-3 minutes. Finally add in the chicken to warm it through, since it is already cooked. TIP: if you aren’t going to eat this all and saving it for leftovers, cook the noodles separately and add as need to each bowl before serving, along with the lettuce. Otherwise the noodles and lettuce will turn to mush the next day. If you are sensitive to spicy foods, you may wish to back off the chile paste. This makes about 6 smaller servings, not 8.

This was incredible. Like others we added mushrooms and carrots. I used chicken thighs cooked in sesame oil. And we used candle instead of lettuce. It was incredible!

Love Love Love! Perfect as written. I enjoyed the added texture of celery crunch! I had a lot of spinach but used the mixed salad (iceberg, romaine, radishes, carrots, and snow peas) I had on hand. Chopped fine as instructed, sans snow peas, and the Fam loved it. Thanks!

Very good recipe, i would reduce the sugar. Definitely will make it again

So uh, great soup! Heads up white people, don’t add ALL the chili paste. I added extra ginger and sugar. Really good soup though!

A new favorite! My entire family rated it 5 stars. I made it “as is” except I cooked the chicken at the beginning with the spices then added the broth, etc. I thought the celery, lettuce, everything was perfect. Perfect flavor.

DH couldn’t say enough good things about this soup — and he’s not very generous with high compliments. I used samba oelek (Asian chile paste) which, with the numeric, gave it wonderful flavor and spice. It wasn’t too spicy for us, but can see where sensitive palates might want to cut down on the chile paste. Just don’t omit it altogether. Instead of celery and lettuce, I used spinach, and used Oriental-style noodles instead of raman. Used all the same proportions, got six servings instead of eight. Thanks, sal, for a great soup!

I freely admit I can’t follow directions to save my life. lol My changes were to add 1/2 can corn, 1/2 can bean sprouts, 1 sliced carrot, and yellow onion. I skipped the celery, and substituted rice noodles for the ramen. It was not nearly as spicy as some people said, I will likely use the full quantity of spice called for next time! There will definitely be a next time, too. It is super tasty and very filling, and even is nutritiously balanced.

I made this with bok choy instead of celery. The bok choy was delicious and I absolutely recommend it! Everything else was spot on. Would definitely make again and again.

I had high hopes for this but I didn’t care for it at all. The soy sauce was overpowering and it was far too salty.

It was a quirkey little soup for me. I think it is a good base but I plan to make some changes in the future like less soy sauce. I used Thai red curry paste which was good but just a 1/2 Tbs was just a notch too spicy for us. And I would add lots more veggies and broth. Used green cabbage this time instead of lettuce. Would add some broccoli slaw (thin sliced broccoli and carrots). Use plain old fusuli noodles and that was fine. I will make it again though with my changes. I think it will be a keeper.

I had a 1lb marg tub of frozen leftover homemade chicken & noodles. I wanted to do this for dinner. I was out of sesame oil so I roasted some sesame seeds, added 2 tbs of oil to them. Added the turmeric, chile paste ( I only used a tbs) a heaping tsp of dried ginger, added 4 cups of broth with my leftovers, used honey instead of sugar (because the honey was sitting right there begging to be used) I pretty much followed the rest of the instructions..skipping the celery and ramen since they were already in there, I chopped up however much salad was left in the bag, I’m guessing around 2 cups.. It turned out great and the heat ended up being just right for us. Great soup!!!

Very good soup – healthy, inexpensive, easy, and flexible recipe. My husband asked me to save this recipe (where I could find it again!) and make it often. As did many others, I made minor changes based on what I had on hand – used leftover rotisserie chicken, spinach instead of lettuce. Also I used soft ramen noodles (healthier) and added a bit of chopped roasted red pepper for color. Everything else was made as the recipe was written, including the celery which we enjoyed.

We really enjoyed this soup! I didn’t follow the recipe exactly as written. I didn’t have green onions or celery on hand so I omitted those, and used powdered ginger. I did as other reviewers and used vermicelli instead of the ramen and also added some egg, to make it like egg drop soup. My main complaint about the recipe is that it was way too spicy for me. I should have used only 1 TB of chili paste instead of 2. I also added quite a bit more sugar to cut the spice. Still turned out nice and tasty even if it is spicier than I would have liked.