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!
I really loved how tasty this is! So comforting!
thank you for sharing this, what a fun soup and experience that went with your settling on the best version!
I love my Chinese food, especially the soups. This is AMAZING!
This is such a great recipe! Thank you so much! Love it!
i am so eager to make this recipe!
great
I have never seen hot pot done this way. I have only seen having a central or individual pot which is heated and people cook their food at the table, sort of like a brother fondue.
I don’t normally make comments on recipes I’ve tried but I feel compelled to do so for this one! This was so so SO good! My kids are NOT soup eaters, they normally groan and pick at it (and leave the table hungry) But this was a recipe the whole family loved. The broth has great flavor and is super versatile. I ended up substituting gluten free ramen noodles since that is what I had on hand. But I can see tofu, shrimp, snap peas…. the kids were dipping anything they could get their hands on in the broth! Even the leftovers were snapped up fast! Thank you for a new staple in our house!!!
Amy, thanks so much for your comment! I’m so happy to hear your kids loved it. Mine do too! They ask for hot pots at least a couple times a month. :)
I want to make a vegetarian version of this for dinner with a twist of lime.
I love these soups, in the summer, we eat them almost every day.
What a nice post. I’m Chinese and we do enjoy hot pots. : ) Your version looks scrumptious.
This is such a tasty looking post! I would love to try something like this some day, soon. Thanks for sharing this!!