Chinese Chicken Noodle Soup

Full of fresh aromatics and flavors, this Chinese chicken noodle soup will warm you through and through on chilly days and comfort you when you’re feeling under the weather. 

SERVING SIZE: 2

INGREDIENTS

Broth 

  • 1 teaspoon olive oil (or chicken fat)
  • 2 bone-in skin-on chicken thighs (or boneless skinless thighs) (*footnote 2)
  • 4 cloves garlic , smashed
  • 1  ginger , sliced
  • 1 green onion , halved
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon Sichuan peppercorns (or black pepper)
  • 1 teaspoon Shaoxing wine (or dry sherry)
  • 4 cups chicken broth (or low-sodium chicken broth)
  • 1/2 bunch cilantro , including leaves and stems (about 1 cup packed)
  • 1 bay leaf

Soup

  • 1/2 teaspoon soy sauce (or to taste)
  • 3 oz dried noodles (or 4 oz thick fresh noodles)
  • 1 carrot , sliced
  • 3 baby bok choy , cut into 6 pieces lengthwise
  • 2 tablespoons fresh cilantro , chopped

INSTRUCTIONS

  • Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
  • Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
  • Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
  • Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
  • Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
  • Use a mesh colander to remove the solid ingredients and discard them.
  • Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
  • Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture.
  • Transfer the noodles to serving bowls. Garnish with a sprig of cilantro and serve hot.