Can I use chicken breast instead?

You can, but leg quarters give you way more flavor. Breasts cook faster, so just keep an eye on them to avoid drying out.

What if I don’t have Shaoxing wine?

Swap with dry sherry or even a splash of mirin. If you skip it entirely, your soup will still be good—just a little less “restaurant authentic.”

Oh, 100%. The broth actually tastes better the next day. Just store it separately from the noodles so they don’t turn into mush.

That’s totally up to you. A light drizzle gives a gentle warmth; a big spoonful… well, that’s between you and your taste buds.

A comforting and flavorful Chinese chicken noodle soup made with tender chicken leg quarters, fragrant ginger, scallions, and seasoned broth.

Scale

Heat neutral oil in a large pot over medium heat.
Add chicken leg quarters and sear until lightly browned on both sides.
Pour in Shaoxing wine and let it sizzle for 30 seconds.
Add water, ginger slices, and the whole scallion.
Bring to a boil, then reduce heat to low and simmer for about 30 minutes, skimming any foam.
Remove chicken from pot and shred meat, discarding skin and bones.
Season broth with salt and white pepper to taste.
Add shredded chicken back into the broth.
Serve hot with noodles and garnish as desired.

For a richer flavor, simmer the broth longer and use fresh hand-pulled noodles if available.

Keywords: chinese chicken noodle soup, chicken soup, asian soup, ginger broth