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Crispy Chicken Thigh Noodle Soup

A comforting bowl of flavorful crispy chicken thigh noodle soup, perfect for cozy nights or family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the chicken and broth
  • 1 piece boneless chicken thigh (skin-on) Juicy cut that enhances the soup's richness.
  • to taste salt Essential for flavor.
  • to taste pepper Essential for flavor.
  • 1 tsp Chinese five spice powder Adds an aromatic essence.
  • 1 tub Four Season Scallion Sauce Use any scallion chili sauce as a substitute.
  • 1/4 tsp ground white pepper Rounds out the flavors.
  • 1 tsp powdered stock (like dashi) Deepens the umami notes of your broth.
  • 1.5 tbsp golden shallot oil Infuses the dish with rich aroma.
  • 2 cups hot noodle cooking water Used as the base for your soup.
  • 1-2 stalks green onion (finely chopped) Adds a vibrant finish.
  • 1 handful cilantro (roughly chopped) Bright and aromatic ingredient.
  • 1 bunch bok choy (or any leafy green) Adds nutrients and a vibrant touch.
  • 1 tbsp rendered chicken oil (reserved from cooking) Provides a luxurious richness.
For the noodles
  • 1 serving your favorite noodles Choose from rice noodles, egg noodles, or others.

Method
 

Preparation
  1. Pat the chicken thigh dry with a paper towel and season generously with salt, pepper, and Chinese five spice powder.
  2. Heat a nonstick or cast-iron skillet over medium heat and pan-fry the chicken thigh skin-side down for 6-7 minutes until golden and crisp.
  3. Flip the chicken and cook for an additional 4-5 minutes, ensuring it's fully cooked.
  4. Meanwhile, bring a pot of water to a boil and cook the noodles according to package instructions.
  5. During the last 1-2 minutes of noodle cooking, blanch the bok choy in the boiling water.
  6. Remove both the noodles and bok choy, reserving 2 cups of hot noodle cooking water.
Making the Soup
  1. In a serving bowl, combine the golden shallot oil, scallion sauce, ground white pepper, green onion, cilantro, and powdered stock.
  2. Stir to create a flavorful base for your soup.
  3. Pour the reserved hot noodle water into the bowl and stir to combine.
  4. Add the cooked noodles and bok choy to the soup base.
  5. Slice the crispy chicken thigh and place it on top.
Finishing Touches
  1. Drizzle with reserved chicken oil and garnish with green onion and cilantro.

Notes

For crispier skin, score the chicken skin lightly before cooking. Variations like using different leafy greens or proteins can enhance the dish. Adding soy sauce or sesame oil can deepen the flavor.