Chicken Noodle Soup

Ingredients

• 1.2 kg whole chicken legs or bone-in thighs
• 200g dried wheat noodles or egg noodles
• 2 liters cold water
• 1 medium onion, halved
• 4 cloves garlic, smashed
• 5cm piece fresh ginger, sliced
• 2 stalks celery, roughly chopped
• 2 medium carrots, sliced into coins
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp white pepper
• 2 dried bay leaves
• 4 sprigs fresh thyme
• 1 tsp sesame oil
• 3 spring onions, thinly sliced
• Salt to taste

Steps

1. 1

   1. Place the chicken, onion, garlic, ginger, celery, bay leaves, and thyme in a large pot. Cover with cold water and bring to a boil over high heat, skimming off any foam that rises to the surface.

2. 2

   2. Reduce heat to a gentle simmer, add soy sauce, fish sauce, and white pepper, then cook uncovered for 45 minutes until the chicken is fully cooked and the broth is golden.

3. 3

   3. Remove the chicken and set aside to cool slightly. Strain the broth through a fine sieve back into the pot, discarding the solids, then return the carrots to the pot and simmer for 10 more minutes.

4. 4

   4. Shred the cooled chicken into bite-sized pieces, discarding skin and bones, and return the meat to the pot.

5. 5

   5. Cook the noodles in a separate pot of boiling salted water according to package instructions, then drain and divide among serving bowls.

6. 6

   6. Ladle the hot broth, carrots, and chicken over the noodles. Drizzle with sesame oil and finish with sliced spring onions before serving.