Chicken Hot Pot
by Sommer Collier — last updated on Aug 27, 2025 
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!
Chinese Chicken Hot Pot Recipe
Video
Ingredients
- 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
Nutrition
Frequently Asked Questions
The broth for this savory Chinese stew can be made a few days in advance, and will certainly develop an even richer flavor as it sits in a sealed container in the fridge.
For optimum freshness, I recommend not adding the chicken and veggies until you are ready to serve though. Make the broth ahead of time, but then add the fresh chicken once you’ve reheated the broth on the stove to a low boil. Continue to prepare the soup according to the rest of my recipe.
Chinese hot pot recipe, a method of making soup in which you gently cook raw vegetables in your serving bowl by pouring hot broth over the top, and allowing them to steep. Plus, bean thread noodles are made solely out of mung bean sprouts, therefore making this a gluten free and grain free dish. You’ll love how this recipe easily fits into a low carb diet!
Oh yum this looks delicious, your pictures are gorgeous and are making me so hungry!!
Amazing photos. I love this recipes. Cannot wait to try this.
Love the flavors and the fresh ingredients you have used here in the dish!
This is a beautiful post. I’ve always wanted to know how to do this! Thank you!
mmmmmmmm…i love noodles, and broths, and soups….and lately i am in Japanese “climates” and they have their own noodle soups, too.
My taste (although it isnot possible to find it out from my blog)…
This looks so good! FYI, this would only be glutefree if the broth and soy sauce was gluten free. Most people that have eaten that way for a while are used to those things, but thought I’d share just in case someone new to the diet wanted to try this. I love bean thread noodles and have some in my pantry…might have to try this!
Thanks Alta! My broth is gluten-free for sure because I make it, but I’ll check the soy sauce.
Hey Sommer! You already know I think your Chinese Hot Pots are brilliant – so I’ll just say “CONGRATULATIONS!” Your new site is gorgeous!!! So polished and professional! Happy for ya girlfriend :)
Hi sommers, loved the new look of ur site ! the hotpot looks yumm- wanna try a veegie version of this
I made a vegetarian version of it the other night for my boyfriend’s birthday, and he loved it! I just skipped the chicken and used Better than Bouillon vegetable base in place of the chicken broth. I also added broccoli and cilantro to help fill the space left by no meat. And the rice stick noodles keep until at least the next day if you end up with any leftovers.
This looks so good! Perfect comfort food without a ton of carbs or calories. Wish I had some tonight!
Love your new blog design. Very warm and professional! The soup looks delicious, and the photos are amazing. Congrats on Top 9!
Congrats on Top 9! This looks great. There are a couple of hot pot restaurants in Montreal, but I’ve never been. Good to know I can make it at home!
Congrats on Top 9!!!