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Chinese-Style Chicken Noodle Soup
This recipe is inspired by Chinese chicken noodle soup. It’s bursting with delicious flavours and warm spices. It combines tasty aromatics with star anise, cinnamon and clove, which makes for a soup that’s packed with flavour and so easy to make. It’s both comforting and healthy! Make it even healthier by adding veggies (pak choi works particularly well) and using soba, sweet potato or low-calorie noodles.
- Prep Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5 1x
- Category: Chicken, Soups, Noodles
Ingredients
Scale
For the soup:
- 4 full chicken legs (thigh and drumstick)
- 6 garlic cloves, smashed
- 6 spring onions, quartered
- 2 red chillies, halved and deseeded
- 50 g fresh root ginger, unpeeled and sliced
- 2 whole star anise
- 4 whole cloves
- 1 cinnamon stick
- 1.5 litre cold water
- 4 tbsps light soy sauce
- 4 tbsps Shaoxing wine
- 2 tbsps toasted sesame oil, optional
- ½ tbsp salt
To serve:
- 375 g dried noodles
- veggies of choice, blanched
Instructions
- Add the soup ingredients to a large stock pot or saucepan. Heat over high heat and bring to the boil. Reduce the heat to low and simmer for 1 hour. Scoop off the scum (foam) that rises to surface a couple of times during the cooking process.
- Carefully remove the chicken legs from the broth – they’ll be very tender so they’ll want to fall apart on you. Let cool then shred the chicken with your hands, discarding the bones.
- Strain the broth into a clean pot. Adjust seasoning, to taste. Keep warm until you’re ready to serve.
Assembly
- Cook the noodles according to package instructions. Rinse with cold water and drain well.
- Divide the noodles between bowls. Top with the chicken and ladle over the broth. Serve and enjoy!
Notes
I usually remove the skin from the chicken. Crispy chicken skin is great, limp, soggy chicken skin – not so much.
