When you have a sore throat, this spicy chicken noodle soup is an absolute cure-all. It’s so comforting and warming and feels so good to eat! I mean, is there really anything better than a spicy chicken soup with noodles when you’re sick?
To say that the past week has been an insane whirlwind would be an understatement.
I worked remotely for the past 5 years, but I started a job in DC which required me to begin commuting. The night before my first day, I got food poisoning, so I missed my first day of work. I began commuting Tuesday only for COVID-19 concerns to begin reaching a fever-pitch which made commuting very scary. I still managed to pick up a sore throat from my few days in the office, and now, like so many other offices, we are switching to remote until further notice. WHAT A WEEK.
When I got home Friday, I couldn’t kick this sore throat, so I decided to make a spicy chicken noodle soup. Even though my diet has been meat-free, I just needed a warming chicken soup. There’s a science to that, right?
For this spicy chicken noodle soup recipe, I made a very simple homemade chicken stock. I used both chicken thighs and breasts, but you can use one or the other or both. Because I was more interested in the broth, I kept the other ingredients pretty light. I used broccoli for a green vegetable and simple ramen noodles to make it a bit more filling.
For broth flavoring, I used:
- Sesame oil
- Soy sauce
- Chili Crisp (You can use sambal oolek, sriracha, or chili oil)
If you are feeling under the weather or just need something comforting to eat while you are social distancing, this chicken noodle soup will be perfect! It’s easy, versatile, and so comforting.
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Spicy Chicken Noodle Soup
- Large pot
- Medium pot
- Fine mesh sieve
- 4 chicken thighs bone-in, skin-on
- 2 chicken breasts boneless, skinless (or bone-in, skin-on)
- 6 cloves garlic peeled and crushed
- 2 inch piece of ginger peeled and crushed
- 2 teaspoons sesame oil plus more, if needed
- 1 yellow onion peeled and sliced
- 12 shiitake mushroom caps sliced
- 3 tablespoons soy sauce more or less, to taste
- 2 tablespoons chili crisp or sambal oolek, sriracha, or chili oil to taste
- 10 ounces broccoli cut into bite-sized florets
- 16 ounces ramen noodles or any soup noodle you prefer
- Salt and pepper to taste
Cook the Chicken Stock:
- Combine the chicken, garlic, and ginger in a large pot and season liberally with salt and pepper. Cover with water – you will probably need about 6-7 cups of water. Bring to a boil and then reduce heat and simmer for 30-40 minutes or until the chicken is cooked through. Skim the broth periodically to remove any scum on the top.
- Remove the chicken from the pot and strain the broth into a large bowl through a fine-mesh sieve. Discard the garlic and ginger. Set the broth aside and return the pot to the stove.
- Once the chicken is cool enough to handle, shred it into pieces. Discard the skin and bones.
Prepare the Aromatics:
- Heat 2 teaspoons sesame oil in the pot over medium heat. Add the onion and cook, stirring occasionally, for 6-7 minutes until softened.
- Add the sliced shiitake mushroom caps and cook an additional 6 minutes until beginning to soften and brown. Add the soy sauce and chili crisp and more sesame oil, if desired. Cook for 1-2 minutes more.
Simmer the Soup:
- Pour the chicken broth back into the pot and bring to a boil. Taste and season with salt and pepper. Add more sesame oil, soy sauce, and chili crisp if desired. Add the cooked chicken and reduce heat and simmer for 20-30 minutes. Taste and season again to your preferences.
- After 20 minutes, add the broccoli to the broth and cook for 5-6 minutes until bright green and tender-crisp.
Cook the Noodles:
- Bring a medium pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and rinse. Drizzle with a little sesame oil, if desired, and a sprinkle of salt.
- Divide the cooked noodles between bowls. Ladle the chicken soup on top. Enjoy!