Description
This Spicy Chicken Noodle Soup is a comforting and flavorful dish with tender chicken, chewy noodles, and a rich, spicy broth infused with Chinese seasonings. It’s perfect for a warming meal on a cold day or when you’re feeling under the weather.
Ingredients
- 8 oz (225 g) chicken breast or thigh
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1/4 cup chopped green onion (white and green parts separated)
- 2 tablespoons doubanjiang (fermented spicy bean paste)
- 1/2 teaspoon ground Sichuan peppercorns (optional)
- 4 cups (1 L) chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon Chinese black vinegar
- 4 oz (115 g) dried noodles (e.g., wheat noodles or rice noodles)
- 1 cup chopped bok choy or napa cabbage
- Chili oil (to taste, for serving)
Instructions
- Thinly slice the chicken and place it in a bowl. Add salt, black pepper, cornstarch, and soy sauce. Mix well and set aside to marinate for 10 minutes.
- Heat the oil in a large saucepan over medium heat. Add the garlic, ginger, and white part of green onions. Sauté until fragrant, about 1 minute.
- Add the doubanjiang and Sichuan peppercorns (if using). Stir and cook for another minute.
- Pour in the chicken broth and bring to a boil. Add soy sauce and black vinegar. Stir to combine.
- Add the marinated chicken to the pot. Simmer for 3-4 minutes until chicken is just cooked through.
- Meanwhile, cook noodles according to package instructions. Drain and set aside.
- Add chopped bok choy or napa cabbage to the soup. Simmer for 1-2 minutes until just wilted.
- Place cooked noodles into serving bowls. Ladle the hot soup over the noodles.
- Top with green onion (green part) and drizzle with chili oil as desired. Serve hot.
Notes
- Adjust the spiciness by reducing or increasing doubanjiang and chili oil.
- You can substitute chicken with tofu or mushrooms for a vegetarian version.
- Use homemade or low-sodium chicken broth for better control over salt content.
- Fresh noodles can be used instead of dried for a chewier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg
