Chinese Chicken Noodle Soup
This Chinese chicken noodle soup is an easy traditional dish you can make any day of the week!
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 pounds chicken leg quarters ((about 2 leg quarters))
- 2 tablespoons neutral oil
- 1 tablespoon Shaoxing wine
- 5 cups water
- 2-3 slices ginger ((about ⅛-inch/0.3cm thick, 2 inches/5cm long) )
- 1 scallion
- salt ((to taste))
- white pepper powder ((to taste))
- 8 ounces fresh thin wheat noodles ((of your choice; or 3.5 ounces/100g dried noodles))
- 1 large handful leafy greens ((such as baby bok choy, choy sum, spinach, or even romaine lettuce))
- chili oil ((to garnish, optional))
Instructions
- 1
Pat the chicken dry with a paper towel. Thoroughly preheat a Dutch Oven or thick-bottomed soup pot over medium-high heat. Reduce the heat to medium, add the oil, and then add the chicken leg quarters skin-side down. Cook for 3-4 minutes, until lightly browned, and then flip and cook on the other side for 3-4 minutes.
- 2
Add the Shaoxing wine, water, ginger slices, and whole scallion (you can cut it in half crosswise to fit into the pot). Cover and bring to a boil. Once boiling, immediately reduce the heat to the medium-low, and simmer (covered tightly) for 40 minutes.
- 3
Bring a separate pot of water to a boil for the noodles. Remove the chicken leg quarters from the soup pot, and let cool for a few minutes. Add salt and white pepper powder to the soup to taste. Cover and keep warm on the stove. Shred the chicken into large strips with a fork.
- 4
By now, your water should be boiling. Cook the noodles according to package instructions. In the last 30 seconds to 1 minute of cooking, add the leafy greens, and cook along with the noodles.
- 5
Divide the noodles and greens among 2-3 bowls, and ladle the soup broth on top. Top with the shredded chicken and chili oil (if desired). Serve!