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Chinese Chicken Noodle Soup with Homemade Chicken Stock Recipe

After you’ve enjoyed the Slow-Cooked Chinese Five Spice Chicken with Cashews & Shiitake Mushrooms, you’re all set to make chicken stock, as well as Chinese Chicken Noodle Soup for dinner the next day.

After dinner, transfer all the leftover veggies, cashews, mushrooms, and sauce into one container, and all the meat you can remove from the chicken into another container. Place the chicken bones back into the slow cooker, and toss in onion, carrot, celery, coriander seeds, and a bay leaf. Fill it up with water (about 3/4 full). Cook on low overnight to create a flavorful stock by morning.

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You’ll have enough homemade chicken stock for a few meals, so just keep a portion out for dinner to use in the Chinese Chicken Noodle Soup. With your leftovers from the slow-cooked chicken the night before, along with your homemade chicken broth, you’re just a few ingredients shy of whipping up a bowl of Chinese Chicken Noodle Soup.

In addition to a packet of noodles, all you will need is a splash of Chinese black vinegar, a dash more of our Sichuan Chinese Five Spice, and some healthy greens – I recommend bok choy, baby kale, spinach, broccoli, or shredded napa cabbage. And for a garnish, some chopped scallions.

Use this recipe only as a guide, and engage with the cooking process – tasting and adjusting the seasonings to achieve your desired flavor. You can’t go wrong. Have fun!

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Homemade Chicken Stock using a Slow-Cooker


One whole chicken carcass
1 onion – peeled and quartered
1 carrot – chopped into big chunks
1 stalk of celery – roughly chopped
1 bay leaf
Leftover ginger pieces and garlic cloves from the Slow-Cooked Five Spice Chicken recipe
1 tsp of coriander seeds
Water until the slow-cooker is about 3/4 full
Salt, to taste (optional)


1. After you remove the meat from the chicken, place the carcass or leftover bones back into the slow-cooker.
2. Add in the onion, carrot, celery, and spices. Then fill the crock pot with water until it’s about 3/4 full.
3. Set on low for 10 hours, or high for 5 hours. Once the stock is done, you can season it with salt if you wish. Let the stock cool for about 20-30 minutes. Then strain, and discard the vegetables, spices and bones. Refrigerate or freeze the stock in portions of 1 or 2 cups.

Philip Okoye
the authorPhilip Okoye
Your favorite recipe author, faithful to every course. Mail me at

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