
This light yet comforting chicken noodle soup features tender poached chicken, springy egg noodles, and crisp bok choy in a savory ginger-garlic broth. It is an easy weeknight soup that tastes clean, soothing, and deeply satisfying.
In a medium saucepan, combine the chicken stock, water, soy sauce, sugar, Chinese cooking wine, ginger, garlic, and star anise. Bring to a boil over medium-high heat, then taste and adjust the seasoning if needed.
Add the chicken breasts to the simmering broth. Return to a gentle boil, then remove the pan from the heat, cover, and let the chicken poach for 20 to 25 minutes, or until cooked through.
Transfer the poached chicken to a cutting board. Let it rest for a few minutes, then slice thinly.
Cook the fresh egg noodles according to the package directions. Drain well and divide them between serving bowls.
Trim the bok choy and separate the leaves from the stems. Slice the stems lengthwise into thin strips so they cook quickly and evenly.
Bring the broth back to a boil. Add the bok choy stems and cook for 30 seconds, then remove the pan from the heat and stir in the bok choy leaves and bean sprouts until just wilted.
Top the noodles with the bok choy, bean sprouts, and sliced chicken. Ladle the hot broth over each bowl.
Finish with sliced scallions and fried shallots, then serve immediately.
For the juiciest chicken, keep the broth covered while it poaches and avoid boiling it hard. You can swap bok choy for napa cabbage or spinach, and leftovers keep well in the refrigerator for up to 2 days if you store the noodles separately from the broth.