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.
1/2bunchcilantro, including leaves and stems (about 1 cup packed)
1bay leaf
Soup
1/2teaspoonsoy sauce(or to taste)
3ozdried noodles(*Footnote 3)
1carrot, sliced
3baby bok choy, cut into 6 pieces lengthwise
2tablespoonsfresh cilantro, chopped
US Customary - Metric
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.
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. Add back the shredded chicken and give it a stir, so it warms up again.
Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.
Notes
For a quicker version: the garlic, ginger, green onions, and cilantro can be halved and minced, and the spices can be powdered and halved. Skip the straining step.
Bone-in skin-on chicken thighs are highly recommended because they add more flavor to the broth, but boneless skinless chicken works too. For an even easier approach, use 2 cups of shredded rotisserie chicken at the end, topping it on the noodles and skip the chicken thighs all together.
If you use fresh noodles, you will need a bit more, about 4 oz (225 g). Because fresh noodles will expand less than dried noodles.