This fragrant Asian chicken noodle soup is warming, aromatic, and deeply comforting: a clear, gently spiced broth with tender chicken, silky rice noodles, soft eggs, and bright lime and cilantro. It simmers low and slow, so every bowl tastes rich without feeling heavy. For more noodle comfort, try Glass Noodles with Chicken and Vegetables, and for another cozy bowl, try Roasted Pumpkin Cream Soup.
Ingredients
- 800 g (1.75 lb) chicken drumsticks or thighs
- 1 onion, halved
- 1/2 fennel bulb (or celery root/stalks)
- 2 cm (1 inch) ginger root, unpeeled
- 4-5 garlic cloves
- 10 cloves
- 10 black peppercorns
- 1/2 tsp cumin seeds
- 2 sprigs cilantro
- 4-5 tbsp soy sauce
- 1 tsp olive oil
- Salt to taste, added at the end
- To serve: rice noodles, 6-minute boiled eggs, red and green onion, fresh cilantro, sesame oil, sriracha, lime wedge
Instructions
- Sear the onion, fennel, ginger, and garlic in a little oil until golden.
- Add the chicken, cover with cold water, and add the spices and soy sauce.
- Bring to a boil, reduce to the barest simmer, and cook 1.5 hours. The water should barely tremble or the broth turns cloudy (lay parchment on the surface to catch foam).
- Pull the meat off the bones and strain the broth; discard the vegetables.
- To serve, reheat the broth and add noodles, halved soft eggs, onions, cilantro, sesame oil, sriracha, and lime to taste. Broth and meat keep separately as meal prep.
Tips
- Keep the simmer as gentle as possible — a barely trembling surface is the secret to a clear, golden broth.
- Salt at the end, after the broth has reduced, so it does not become too salty as it cooks down.
- For more soup and noodle inspiration, browse the recipes on Serious Eats.
Nutrition (per 100 g): 112 kcal | Protein 2 g | Fat 5 g | Carbs 6 g