Chinese Chicken and Shrimp Noodle Soup

READY IN: 55mins
Recipe by PalatablePastime

Cellophane noodles are also called "Sai Fun", but thin rice noodles may be used in a pinch.

Top Review by Sugarmagnolia_fl

Wow! This was really great! It was so quick to throw together on a weeknight. I served this with a mandarin salad (tender lettuce, 1 can drained mandarin oranges, toasted slivered almonds and toasted chow mein noodles; Newman's Own Light Sesame Ginger dressing). What a great dinner. I did end up adding an additional 6 cups of water and used 4 boullion cubes to give the soup a nice rich broth. I also used boneless, skinless chicken breasts. Next time I make this, I think I will add some snow peas, cut into bite-size pieces. I will also break up the noodles before adding to the broth. Overall a really great soup.

Ingredients Nutrition


  1. Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
  2. Remove chicken from pot and allow to cool, then remove the meat from the bones.
  3. Cut the meat into long thin slivers, and discard bones.
  4. Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
  5. Add the noodles and the soy sauce and cook 5 minutes more.
  6. Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a