Spicy Chicken Noodle Soup
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!
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Servings: 6
Calories: 635kcal
Equipment
- Large pot
- Medium pot
- Fine mesh sieve
Ingredients
- 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
Instructions
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.
To Serve:
- Divide the cooked noodles between bowls. Ladle the chicken soup on top. Enjoy!
Nutrition
Calories: 635kcal | Carbohydrates: 56g | Protein: 39g | Fat: 28g | Sodium: 2207mg | Fiber: 4g | Sugar: 4g | Vitamin C: 46mg
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