It doesn’t have to be cold or rainy outside. Sometimes you just need some cozy food to make you feel good inside. It’s a thing. This feel-good chicken soup has what it takes.
It’s a full-flavored soup with a hint of ginger and lemon. I would say it’s Asian-inspired. Especially when it’s poured over those yummy rice noodles.
Let’s get started by prepping the veggies..
Depending on your preference, the onion can be chopped as you like. Do your best to finely chop the garlic and ginger, though. I find that the more finely chopped they are, the easier they’ll break down and the more flavor they’ll release as the broth simmers.
Start off with a Dutch oven or large pot…
Heat the sesame oil in your Dutch oven or large pot over medium heat. Be careful not to allow it to overheat since sesame oil has a fairly low smoke point. In spite of that, it adds so much flavor to the base of this soup broth. Begin by sautéing the onion and ginger. Once they are fragrant, add the minced garlic and lower the heat.
Let’s add the rest of the soup ingredients…
This is where you’ll see how quickly this all comes together. Add the broth along with the water, salt, pepper, bay leaves and chicken thighs. Raise the heat until it comes to a boil. That’s when you’ll lower that heat once again, cover the pot and let it gently simmer for about 20 minutes. Love how easy this is.
Can we take a moment to talk about broth versus stock? Chicken broth is great, so readily available and it certainly does the job when you want to throw together a pot of soup.
But Homemade Chicken Stock is the ultimate. I do my best to keep a stash of homemade chicken stock in my freezer at all times. It’s that good. My go-to stock is based on a recipe by Ina Garten found in her cookbook, Barefoot Contessa At Home. It is so flavorful and can be used as the base for so many healthy and delicious dishes.
Check the chicken to be sure it’s done…
Pull one of the chicken thighs from the broth and place it on a dish to cool a bit. Once you’re able to handle it comfortably, place a fork in the center and holding it back with another fork, try pulling the meat apart. It should separate easily and show no sign of pinkness.
If ready, remove all of the chicken to your dish, shred it and place it all back into the broth.
The final simmer…
Allow the soup to simmer for another five minutes to be sure that the cooled chicken is heated through. If you haven’t cooked your rice noodles yet, it’s time! Your feel-good chicken soup is almost done.
Test for seasoning…
Check the broth to see if you need more salt. Once you have seasoned it to your liking, add some freshly squeezed lemon juice. There’s no exact amount to be recommended. It’s all about your personal preference. Start off with the juice from a lemon half. If not enough, keep tasting as you add more …a small amount at a time. If you like, throw in a few lemon slices. Just because.
Also, if you like a strong ginger flavor, feel free to add some freshly grated ginger to the mix. It’s now time to pour this goodness over your piping hot rice noodles. Use as much or as little noodles as you like.
Gotta have the garnish…
This is where you can take this feel-good chicken soup over the top. You can have some possibilities on hand for your friends to add their own. Or you can dress up each serving as you go.
- Diagonally cut scallion slices
- Lemon or lime wedges
- Pinch of chili flakes
- Pinch of toasted sesame seeds
- Fresh cilantro or Italian parsley
- Drizzle of toasted sesame oil
feel-good chicken soup with ginger over rice noodles
Adapted from feasting at home
Asian-inspired, full-flavored soup with a hint of ginger and lemon. Poured over yummy rice noodles.
- 2 tablespoons sesame oil
- 1 medium to large onion, diced (about 5 ounces)
- 2 tablespoons fresh ginger, finely minced
- 4 garlic cloves, finely minced
- 4 cups chicken broth or stock
- 2 cups water
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper (or use ground black pepper)
- 2 bay leaves
- 1 1/2 pounds chicken thighs, boneless & skinless
- 8 ounces rice noodles, cooked to al dente
- 1 lemon
- sliced oyster mushrooms (optional)
- diagonally cut scallion slices
- pinch of chili flakes
- pinch of toasted sesame seeds
- chopped fresh cilantro or Italian parsley
- drizzle of toasted sesame oil
Test a piece of chicken to be sure it's done by pulling the meat apart with two forks. It should come apart easily and show no sign of pinkness. If done, shred the rest of the chicken, then return it all to the pot. Simmer gently for 5 more minutes.
Taste test the broth for seasoning; add more salt if needed. Squeeze the juice of half a lemon into the soup, taste and add more if desired along with several lemon slices.
Place a small amount of rice noodles in each bowl and ladle soup over top. Add a few pieces of oyster mushrooms, if desired.
Top off with some or all of the optional garnishes and serve while hot.
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