Description
This soul-warming Chinese Chicken Noodle Soup features tender chicken leg quarters simmered with aromatic ginger and scallion in a flavorful broth, served with fresh thin wheat noodles and leafy greens. Finished with a drizzle of optional chili oil, this comforting soup is perfect for chilly days and promises a hearty, deeply satisfying meal.
Ingredients
Scale
Chicken and Broth
- 2 pieces Chicken leg quarters (provides rich flavor)
- 2 tablespoons Neutral oil (for sautéing)
- 100 ml Shaoxing wine (or substitute with dry sherry)
- 8 cups Water (for the broth)
- 3 slices Ginger (fresh slices)
- 3 stalks Scallion (white and green parts)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White pepper powder (for warmth)
Noodles and Vegetables
- 200 grams Fresh thin wheat noodles (cooks quickly)
- 2 cups Leafy greens (like bok choy or spinach)
Optional Garnish
- 1 tablespoon Chili oil (optional, for serving)
Instructions
- Prepare the Chicken: Pat the chicken leg quarters dry with a paper towel to remove excess moisture. Preheat a large pot over medium-high heat to get it ready for searing.
- Sear the Chicken: Add neutral oil to the preheated pot. Place the chicken leg quarters skin-side down and sear for 3 to 4 minutes until the skin is golden brown. Flip the chicken to sear the other side until browned as well.
- Build the Broth: Pour in the Shaoxing wine and add the water, ginger slices, and scallion stalks to the pot. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 40 minutes to fully infuse the flavors and cook the chicken through.
- Shred the Chicken and Season: Remove the chicken from the broth and shred the meat into strips. Stir salt and white pepper powder into the broth to season it well.
- Cook Noodles and Greens: In a separate pot, bring water to a boil. Add the fresh thin wheat noodles and cook according to package instructions, usually just a few minutes. Add the leafy greens near the end of cooking to wilt them.
- Assemble and Serve: Divide the cooked noodles and greens among serving bowls. Ladle the hot broth over them, top with shredded chicken, and drizzle with chili oil if desired for an extra kick.
Notes
- You can substitute Shaoxing wine with dry sherry if unavailable.
- Adjust salt and white pepper to your taste, especially if using salted broth or other seasonings.
- Use fresh thin wheat noodles for best texture; dried noodles can be substituted but may require different cooking times.
- Leafy greens like bok choy or spinach add freshness and color; other greens can be used based on preference.
- Chili oil is optional but adds a nice spicy depth to the soup.
