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
- Chicken stock
- Season chicken. Black pepper? White pepper? You probably want some
- 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.
- Heat up oil or butter in saucepan.
- Lay chicken in saucepan skin side down. Let it sear for a few minutes.
- Meanwhile, prep your vegetables.
- 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.
- 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.
- Remove chicken and cut up.
- 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.
- Pour into bowl. Top with chicken and vegetables like scallions.
- Eat in like 5 minutes.
I’ve used soba, frozen udon, and “wife noodles” (the Chinese text says “hand-pulled noodles”) to great effect. ↩