Chicken Hot Pot

This comforting Chinese Chicken Hot Pot recipe is loaded with veggies, chicken, and gluten-free bean thread noodles in a warm, savory broth. Enjoy satisfying hot pot soup with your family as a perfect winter stew!

Sommer’s Recipe Notes

Every country I can think of has a signature noodle soup! China alone has hundreds of variations based on regional culture and resources. In China, soups are thought to hold healing properties and noodles are a sign of longevity. A noodle soup is therefore taken very seriously, as are most dishes.

Regional cuisines are highly respected and noted for their culinary and health-related attributes. Children are taught early on, how to prepare traditional dishes, some which have been around for thousands of years. And hot pot soups are still among the most popular dishes enjoyed by many families around the world.

Why You’ll Love Chicken Hot Pot

• One-pot magic – This dish is incredibly easy to prep and I love that it’s all made in one pot which means…easy cleanup!
• Customizable – Everyone can adjust and tweak this recipe to their liking — from extra chicken and veggies, to different sauces and noodles.
• Hearty – Whether you’re making this on a wintery day or when you’re feeling a little bit stuffy, this hot pot is a hearty and nourishing meal on its own.

Chinese Hot Pots are a fun and interactive meal that allows each individual to personalize their bowl with favorite ingredients and spice. And making your own hot pot at home is actually simple and so worth it!

Ingredients and Tips

• Chicken stock – Use a low-sodium chicken stock.
• Sauces – You’ll need rice vinegar, soy sauce, chile garlic sauce (found in Asian grocery stores) and sesame oil.
• Ginger – Use freshly grated ginger for maximum flavor.
• Chicken thighs – For this recipe, you’ll need thinly sliced boneless and skinless chicken thighs.
• Bean thread noodles – You can also substitute this for rice noodles or udon noodles.
• Vegetables – Use mung bean sprouts, scallions, any type of mushrooms and bok choy.

Recipe Variations and Dietary Swaps

• Seafood – Swap the chicken for your favorite type of seafood — shrimp, oyster, crabs, scallops, clams, mussels, lobster or squid!
• Other meat – Replace the chicken with thin slices of beef, lamb or pork.
• Vegetarian – Omit the chicken and load up on more veggies like enoki mushrooms, sweet potato, spinach, napa cabbage, broccoli, or firm tofu and switch the chicken broth with veggie broth.
• Spicy – Stir in some chili oil into the hot pot broth to make it taste spicier.
• Noodles – You can instead use udon noodles, egg noodles or ramen noodles.

How To Make Chinese Chicken Hot Pot

Tips for Success – The key to making a great hot pot is to avoid overcooking the chicken! Add it last minute so that it cooks through, but make sure not to keep it in their too long otherwise it won’t be juicy.

Find the full Chicken Hot Pot recipe with detailed instructions and storage tips in the printable form at the bottom of the post!

Storage Notes

• Storing Leftovers – Once cooled, leftovers will store well in an airtight container for 3-4 days in the fridge.
• Freezing Leftovers – Freeze leftover hot pot in a freezer safe container for up to 3 months.
• Reheating Leftovers – Use fresh veggies to pour the reheated soup over when you’re ready to serve!

Serving Suggestions

This noodle soup can be served on its own, or with a few side dishes to make it a heartier meal!

Try serving this soup with dumplings and spring rolls on the side!

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Chinese Chicken Hot Pot Recipe

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

This comforting Chinese Chicken Hot Pot recipe is loaded with veggies, chicken, and gluten-free bean thread noodles in a warm, savory broth. Enjoy satisfying hot pot soup with your family as a perfect winter stew!

Servings: 6 +

Video

Ingredients

US Customary – Metric

• 6 cups chicken stock
• 6 cups water
• 1/2  cup rice vinegar
• 1/3 cup soy sauce
• 1 1/2 tablespoons sesame oil
• 3-5 slices fresh ginger
• 3-5 cloves garlic, cracked
• 1 pound boneless chicken thighs thinly sliced
• 5 ounces bean thread noodles  or rice noodles
• 1 bunch green onions
• 1 1/2 cup mung bean sprouts
• 8 ounces mushrooms, any variety
• 4 baby bok choy
• chile-garlic sauce

Instructions

• In a large pot, bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the thinly sliced chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
• Meanwhile, chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
• Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!

Notes

Storing Leftovers – Once cooled, leftovers will store well in an airtight container for 3-4 days in the fridge.

Freezing Leftovers – Freeze leftover hot pot in a freezer safe container for up to 3 months.

Reheating Leftovers – Use fresh veggies to pour the reheated soup over when you’re ready to serve!

Nutrition

Serving: 1bowl, Calories: 408kcal, Carbohydrates: 35g, Protein: 23g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 81mg, Sodium: 1190mg, Potassium: 610mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3450IU, Vitamin C: 39.8mg, Calcium: 121mg, Iron: 2.9mg

Course: Main, Main Course, Soup

Cuisine: Asian, Chinese

Author: Sommer Collier

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