Five Spice Chicken Noodle Soup
Warm up your soul with a bowl of Five Spice Chicken Noodle Soup, a comforting fusion of bold Chinese flavors and wholesome ingredients. This aromatic recipe features tender bone-in chicken thighs infused with Chinese five spice powder, seared to golden perfection before simmering in a fragrant broth enriched with garlic, ginger, soy sauce, and fish sauce. Crisp baby bok choy, vibrant carrots, and silky rice noodles add texture and color, while fresh cilantro, scallions, and a squeeze of lime brighten each bowl. Perfect for chilly evenings or when you're craving a hearty, flavor-packed meal, this one-pot wonder is as easy to prepare as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 2 teaspoons Chinese five spice powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Vegetable oil
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 8 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 medium Carrots (sliced into thin rounds)
- 3 heads Baby bok choy (halved lengthwise)
- 8 ounces Rice noodles
- 0.5 cup Cilantro (roughly chopped)
- 3 stalks Scallions (sliced)
- 1 large Lime (cut into wedges)
Instructions
Season the chicken thighs with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 1 teaspoon of Chinese five spice powder. Rub the seasoning on all sides of the chicken.
Heat the vegetable oil in a large soup pot or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, lower the heat to medium and add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, making sure not to burn them.
Pour in the chicken broth, soy sauce, and fish sauce. Stir well to combine the flavors, and then return the seared chicken thighs to the pot.
Add the remaining teaspoon of Chinese five spice powder. Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for 25 minutes.
While the soup simmers, prepare the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
After 25 minutes, add the sliced carrots and baby bok choy to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the chicken thighs from the pot and shred the meat using two forks. Return the shredded chicken to the soup.
Taste the soup and adjust the seasoning with additional salt or soy sauce if needed.
To serve, divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good mix of chicken, vegetables, and broth.
Garnish with chopped cilantro and sliced scallions. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
