Recipe: One-Pot Chicken Noodle Soup

by Rakka   Tags: recipe

This is going to be more of a guide than a recipe per se.

This is essentially Serious Eats’ recipe for shredded chicken with miso butter.


  • Chicken thigh (bone-in, skineless, boneless, whatever. Preferably bone-in, skin-on.)
  • Noodles (soba? udon? hand-pulled? whatever floats your boat)1
  • Some oil or butter
  • Vegetables


    • Carrots
    • Onions
    • Scallions

Nice bonuses:

  • Chicken stock
  • Katsuoboshi


  1. Season chicken. Black pepper? White pepper? You probably want some salt.
    • I’ve found cutting up the chicken helps when using bone-in skin-on, because the bone tends to leak a gross blood-like fluid later and cutting it up helps that cook away.
  2. Heat up oil or butter in saucepan.
  3. Lay chicken in saucepan skin side down. Let it sear for a few minutes.
  4. Meanwhile, prep your vegetables.
  5. Flip chicken and sear other side for a few minutes.
    • You could add some sliced garlic or diced ginger now too.
    • You could add the vegetables now if you want a sear.
    • You could add some more spices. More spices are always good.
  6. Add water, chicken broth, hondashi, soy sauce, more spices, whatever. Simmer until chicken is cooked through.
    • Add heartier vegetables now (carrots) too. (And the onions if you like em softer.)
    • I like adding chili pepper powder here, and/or ground cumin or ground Sichuan peppercorn.
  7. Remove chicken and cut up.
  8. Add noodles to pot and cook as per instructions.
    • If it’s something starchy, like soba, and you don’t want all the starch (are you not American?), you could par-boil the noodles first. But then it’s not one-pot (unless you par-boil as step 0).
    • Add non-hearty vegetables here.
    • Maybe simmer a bit to reduce the liquid if needed.
  9. Pour into bowl. Top with chicken and vegetables like scallions.
  10. Eat in like 5 minutes.
  1. I’ve used soba, frozen udon, and “wife noodles” (the Chinese text says “hand-pulled noodles”) to great effect.