Chinese Long Soup: Clear Chicken Noodle Soup Recipe

Chinese long soup is a Chinese-style noodle soup served in a clear, savory broth with long wheat noodles, tender chicken, mushrooms, and bok choy. The name is often used for noodle soup on Chinese restaurant menus, but recipes vary; this home version gets its flavor from ginger, garlic, soy sauce, and a little white pepper.

Ingredients

1 lb (450 g) boneless, skinless chicken thighs, left whole for poaching
8 cups (1.9 L) low-sodium chicken broth
8 oz (225 g) dried Chinese wheat noodles
1 tbsp (15 ml) neutral oil, such as canola or peanut oil
1 oz (28 g) fresh ginger, peeled and cut into thin slices
3 garlic cloves (about 9 g), lightly crushed and peeled
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) Shaoxing wine, optional
1 tsp (4 g) granulated sugar
¼ tsp (0.5 g) ground white pepper, plus more to taste
6 oz (170 g) shiitake mushrooms, stems removed and caps sliced
4 small baby bok choy (about 12 oz/340 g), halved lengthwise and rinsed well
2 scallions (about 30 g), thinly sliced
1 tsp (5 ml) toasted sesame oil
Fine salt, as needed; start with ¼ tsp (1.5 g) if the broth is unsalted

Instructions

Prepare the ingredients, 20 minutes. Slice the ginger, crush the garlic, remove the mushroom stems, and slice the caps. Rinse the bok choy carefully between its leaves, then halve it lengthwise. Set the chicken aside on a separate plate, and keep its juices away from the vegetables and ready-to-eat garnishes. Measure out the broth, soy sauce, wine, sugar, and pepper.
Start the fragrant broth, 2 minutes. Heat the neutral oil in a large soup pot over medium heat. Add the ginger and garlic and stir for about 2 minutes, just until fragrant. Keep them moving; browned or scorched garlic can make the broth taste bitter.
Simmer the broth, about 8 minutes. Pour in the chicken broth and add the soy sauce, Shaoxing wine if using, sugar, and white pepper. Bring the liquid to a gentle simmer over medium-high heat, then lower the heat so it bubbles steadily without boiling hard. Taste the broth before adding salt, since packaged broth and soy sauce can already be salty.
Poach the chicken, about 17 minutes. Lower the whole chicken thighs into the gently simmering broth. Adjust the heat to keep the liquid at a quiet simmer and cook until the thickest part of each thigh reaches 165°F (74°C) on an instant-read thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. Turn the thighs once if they are not fully covered by broth. When cooked, transfer them to a clean plate; do not rely on color alone to judge doneness.
Cook the mushrooms and noodles, about 5 minutes. Add the sliced shiitake mushrooms to the broth and simmer for 3 minutes. Add the dried noodles and cook according to the package timing, usually about 4 to 5 minutes, stirring gently so they separate. If your noodles need longer, follow their package directions and check that they are tender but still pleasantly chewy.
Add the bok choy, about 3 minutes. Tuck the bok choy into the pot, cut side down, and simmer for 2 to 3 minutes, until the stems are just tender and the leaves have wilted. Avoid cooking it until limp; it should still have a little bite. Turn off the heat and stir in the sesame oil.
Slice and serve, about 1 minute. Slice the chicken across the grain into bite-size pieces. Divide the noodles, mushrooms, and bok choy among four bowls, add the chicken, then ladle over the hot broth. Finish with scallions and taste each bowl for salt and white pepper. The listed cooking times total about 36 minutes after prep; simmering time can vary slightly with your stove and pot.

Tips

Keep the broth clear and gently flavored. A hard boil can make the soup cloudy and may toughen the chicken. Once the pot reaches a simmer, lower the heat until only small bubbles break the surface. Low-sodium broth gives you more control over seasoning, especially because soy sauce adds salt.
Use the right noodles for the texture you want. Dried Chinese wheat noodles are a convenient, springy choice. Fresh wheat noodles may cook in less time, while thick udon-style noodles make the soup heartier and need longer. Use the packet directions as a guide and avoid overcooking, since noodles soften further in hot broth.
Make a simple Shaoxing wine substitution. Shaoxing wine is a Chinese rice wine that adds a subtle, rounded savory note. If it is difficult to find, use the same amount of dry sherry; the flavor will be a little different but still suits the broth. You can also leave it out rather than use sweet cooking wine, which may make the soup taste sugary.
Season at the end. Broth strength varies by brand, and the noodles absorb some of the liquid as they cook. Taste after the noodles and vegetables are added, then adjust salt, soy sauce, or white pepper a little at a time. If the broth becomes too concentrated, add a splash of hot water or unsalted broth.

Serving Suggestions

Serve the soup as a complete lunch or a light dinner while the broth is piping hot. Put extra sliced scallions, white pepper, and soy sauce on the table so everyone can season a bowl to taste. A small dish of chili crisp or chili oil is an optional spicy contrast, not a necessary part of the base recipe. For a larger meal, pair the bowls with steamed rice, a simple cucumber salad, or stir-fried greens; keep side dishes lightly seasoned so they do not compete with the broth.

For a tidy presentation, divide the noodles first, then arrange the chicken, mushrooms, and bok choy on top before ladling in broth. This keeps the toppings visible and makes it easier to distribute them evenly. If serving children or anyone who prefers smaller bites, slice the chicken and bok choy into shorter pieces before bringing the bowls to the table.

Variations

Make it with pork. Replace the chicken with 1 lb (450 g) of boneless pork loin, cut into thin strips. Add the strips to the simmering broth and cook until the thickest pieces reach 145°F (63°C), then rest them for 3 minutes before serving. For ground pork, cook it to 160°F (71°C). The broth will taste a little richer, especially if you brown the pork first; if you do, remove it before adding the broth and return it to the pot to finish cooking.

Use prawns or tofu. For a seafood version, add peeled prawns near the end and cook until opaque and 145°F (63°C) at the thickest part, checked with a food thermometer. For a vegetarian bowl, use vegetable broth, omit the chicken, and add 14 oz (400 g) of firm tofu cut into cubes. Choose a vegetarian mushroom-based broth if available; it gives the soup more depth without meat.

Change the greens or mushrooms. Napa cabbage, spinach, or Chinese broccoli can stand in for baby bok choy. Add sturdy greens a few minutes before the noodles are done and delicate leaves during the final minute. If shiitakes are unavailable, use cremini mushrooms; they are easy to find but have a milder, less distinctly savory flavor. Keep the total vegetable amount close to the recipe so the broth remains plentiful.

Storage and Reheating

For the best noodle texture, store the broth and toppings separately from the noodles when possible. Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Refrigerated soup keeps for 3 to 4 days; noodles stored in broth will continue absorbing liquid and become softer. If everything has already been mixed, it is still safe to store together, but expect a thicker broth and less springy noodles.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add a little water or broth if the noodles have soaked up too much liquid. You can also freeze the broth and cooked chicken for up to 2 to 3 months for best quality, but noodles and bok choy soften after freezing; cook fresh noodles and greens when serving the thawed soup. Thaw in the refrigerator, not on the counter, and reheat to 165°F (74°C).

Frequently Asked Questions

What does “long soup” mean?

“Long soup” is commonly used as a menu name for soup served with long noodles, particularly in some Chinese-style takeaway menus. It is not one fixed recipe with a single standard set of ingredients. This version uses a clear chicken broth, wheat noodles, and vegetables, but the protein and toppings can vary.

Can I cook the noodles separately?

Yes. If you want a clearer broth or plan to keep leftovers, cook the noodles in a separate pot according to their package directions, drain them, and divide them among the bowls. Ladle the hot broth and toppings over them. This also prevents the noodles from soaking up as much broth while the soup sits.

Can I make the broth ahead?

Yes. Make the broth with the ginger, garlic, seasonings, chicken, and mushrooms, then cool and refrigerate it promptly. For the freshest texture, cook the noodles and bok choy just before serving rather than leaving them in the stored broth. Reheat the broth and chicken until the leftovers reach 165°F (74°C), then add the freshly cooked noodles and greens.

Why did my broth turn cloudy?

A vigorous boil can break up proteins and release more starch from the noodles, both of which may cloud the soup. Keep the broth at a gentle simmer and stir the noodles gently. Cooking noodles in a separate pot is the easiest option if clarity matters, though a slightly cloudy broth is still fine to eat.

Can I use leftover cooked chicken?

Yes. Skip the chicken-poaching step and add sliced cooked chicken near the end, giving it enough time to heat through in the broth. If it is leftover chicken, reheat it as part of the soup to 165°F (74°C). Since cooked chicken contributes less flavor to the broth than raw chicken poached in it, taste and adjust the soy sauce and pepper before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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