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
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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