Spicy Chicken Soup

  • Author: Cooking Up Romance
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60


A spicy chicken soup, Chinese take out style.


For the soup

  • 2 boneless chicken breasts, skin-on preferably
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2-inch piece of ginger, peeled and sliced
  • 4 garlic gloves, peeled and sliced
  • 3 small red chili peppers, chopped and seeded, if desired*
  • 1/4 cup rice wine
  • 3 green onions, green parts sliced
  • 3/4 pounds small shiitake mushrooms, sliced
  • 2 tablespoons soy sauce
  • 8 cups chicken stock
  • 2 cups water
  • 6 ounces baby bok choy, bottoms sliced off
  • 3 ounces quick-cooking Chinese egg noodles

For toppings

  • 2 green onions sliced lengthwise
  • chili oil (optional)


  1. Heat sesame oil and vegetable oil in a large pot over medium-high heat.
  2. Add chicken, skin-side down and cook until browned, about 4 minutes each side.
  3. Remove to a plate and pour off all but 1 tablespoon oil.
  4. Add ginger, garlic and chilis and cook for 30 seconds.
  5. Deglaze the pan with the rice wine and return chicken to the pot. Add the green onions, mushrooms, soy sauce, stock and water.
  6. Bring to a boil, then the heat to low and allow to simmer for 30 minutes until the chicken is done.
  7. Remove the chicken, return the broth to a boil and add the noodles and bok choy. Boil for 3-5 minutes or follow package directions.
  8. While the noodles cook, remove and discard the chicken skin and shred the chicken with two forks. Return the shredded chicken to pot.
  9. Serve with sliced green onions and a drizzle of chili oil, if desired.


  • *Remove the pepper seeds and ribs for a slightly less spicy soup.


  • Serving Size: 4