Authentic Shredded Chicken Noodle Soup

A comforting bowl of shredded chicken noodle soup featuring tender chicken thighs, handmade-style noodles, crisp bok choy, and a deeply savory spiced broth.

Ingredients

• 1 large chicken thigh
• 200 g noodles
• 2 stalks bok choy
• 1 stalk scallion
• 3 slices ginger
• 2 bay leaves
• 1 piece cinnamon
• 2 star anise
• 1 tsp Sichuan peppercorns
• 3 dried chili peppers
• 1 pinch fennel seeds
• 1 tbsp cooking wine
• 1 tsp chicken bouillon powder
• 1/2 tsp MSG
• to taste salt
• 1/2 tsp white pepper powder
• 1 tsp sesame oil
• 1 tbsp light soy sauce
• to taste chopped scallions
• to taste cilantro

Instructions

1. 1Start Boiling the Chicken Thigh

   

   Place a large chicken thigh into a pan of cold water and bring it to a boil to begin the cooking and impurity-removal process.

   Tip: Starting with cold water helps draw out impurities smoothly as the temperature rises.
2. 2Re-submerge the Cleaned Chicken

   

   After the initial blanching and washing, place the chicken thigh back into fresh cold water in the pan to cook for the main broth.

   Tip: Ensure the pan is clean after the first blanching to maintain a clear soup broth.
3. 3Add Aromatics and Spices

   

   Drop scallion, ginger, spices, dried chilies, and seasonings into the boiling water along with the chicken to deeply infuse flavor.

   Tip: Add spices carefully to ensure they distribute evenly throughout the boiling water.
4. 4Simmer the Chicken

   

   Cover the pot with a lid and let the chicken simmer for half an hour so it cooks completely and releases its rich flavors into the broth.

   Tip: Keep the heat at a steady simmer to extract maximum flavor without boiling away too much liquid.
5. 5Remove and Cool the Chicken

   

   Carefully remove the fully cooked chicken thigh from the boiling broth using chopsticks and set it aside to cool down before shredding.

   Tip: Allowing the chicken to cool slightly makes it much easier to handle and shred.
6. 6Strain the Broth

   

   Pass the chicken broth through a fine-mesh strainer to remove all spice dregs and solid residue, ensuring a clean and clear original broth base.

   Tip: A fine-mesh strainer catches small pepper seeds and spice fragments effectively.
7. 7Add Shredded Chicken to Broth

   

   Take the previously prepared shredded chicken and add it directly back into the boiling chicken broth, stirring well to combine the meat with the flavorful liquid.

   Tip: Make sure the broth is simmering steadily before adding the chicken back so everything heats through evenly.
8. 8Season the Soup

   

   Add chicken bouillon powder, MSG, salt, white pepper powder, sesame oil, and light soy sauce using a ladle into the simmering soup mixture to enhance flavor.

   Tip: Adjust the light soy sauce and salt to taste, ensuring a well-balanced savory flavor profile.
9. 9Boil the Noodles

   

   Drop the noodles into a separate pot of boiling water, ensuring they cook thoroughly until done while stirring.

   Tip: Stir the noodles promptly after adding them to prevent them from clumping together.
10. 10Cook Noodles and Bok Choy

    

    Stir the noodles with chopsticks while cooking, and then add fresh bok choy into the pot to cook alongside the noodles.

    Tip: Do not overcook the bok choy so it retains its crisp texture and vibrant green color.
11. 11Assemble the Noodle Bowl

    

    Pour the hot, seasoned chicken broth and soup mixture directly over the cooked noodles and bok choy prepared in a serving bowl.

    Tip: Ensure the noodles are properly drained if necessary before pouring the piping hot broth over them.
12. 12Garnish and Serve

    

    Finish the dish by generously sprinkling freshly chopped scallions and cilantro on top of the shredded chicken noodle soup as a fragrant garnish.

    Tip: Add the herbs just before serving to maximize their fresh aroma and visual appeal.

Storage & Reheating

Burn It Off

Frequently Asked Questions