Cantonese Style Chicken Noodle Soup

December 19, 2014

in Cook What You Like, Main Dishes, Soups and Stews

Cantonese Style Cbicken Noodle SoupRunning around a lot this time of year?  Running after the kids, dashing in and out of stores, and dodging sneezes and coughs?

Also running out of time?  You’ll need wholesome nourishment to help you keep the pace.

Think soup – a chicken broth-based soup with noodles, veggies and whatever protein you might have in the fridge.  This Cantonese Style Chicken Noodle Soup is easy and fast to make and doesn’t require exact quantities.  And it’ll give your taste buds a nice break from the richer foods that come with the season.

Start with a large pot of water to cook the noodles.  You can use fresh egg noodles or dried pasta.  Dried thin spaghetti works well and cooks quickly.

In a smaller pot, add chicken broth (homemade or canned) and then the cut vegetables such as Chinese greens, shredded cabbage, broccoli florets and sliced carrots.  Throw into the soup any small pieces of meat (such as chicken) you might have leftover from the night before.  Or cut up some firm tofu (add just a minute before serving).  Or boil a couple of eggs for additional protein.

Line up the soup bowls, add cooked noodles, then top with the soup.  Garnish with green scallions if desired.  That’s it!

Recipe: Cantonese Style Chicken Noodle Soup

This informal soup has no prescriptive quantities.  The noodle soup is a fun way to get the kids to eat their veggies.


  • noodles – fresh or dried; allow a generous cup of cooked noodles per serving
  • chicken broth; allow about 3/4 cup soup per serving
  • cut vegetables such as Chinese greens, snow peas, cut cabbage, broccoli or cauliflower florets, sliced carrots
  • leftover meat, tofu or boiled eggs
  • salt and ground black pepper
  • soy sauce
  • toasted sesame seed oil
  • sliced green scallions for garnish


  1. Cook noodles:  in a large soup pot, cook noodles according to package directions.  When done, drain noodles and set aside.
  2. Boil eggs (if using):  in a small saucepan, cover eggs with water, cover saucepan with lid, and bring to a boil over high heat.  Turn off or remove from heat and allow eggs to continue to cook in the water for 5-7 minutes.  Don’t disturb!
  3. Make soup:  in a medium saucepan, heat chicken stock or broth to almost boiling.  Add cut vegetables and cook until tender crisp.  Add the cooked meat or tofu after the soup has come back to a close boil.
  4. Plate up and finish:  in the bottom of each soup bowl, add a pinch each of salt and black pepper, 1/2 teaspoon soy sauce, and a few drops of toasted sesame seed oil.  Add noodles and then ladle soup and contents over noodles. Float peeled boiled egg halves if using.  Garnish with sliced green scallions if desired.

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