Chicken Noodle Soup

Ingredients

• 2 bone-in, skin-on chicken thighs
• 1.5 liters chicken stock
• 200g fresh egg noodles
• 3 cloves garlic, smashed
• 1 thumb-sized piece of ginger, sliced
• 2 stalks celery, sliced
• 2 medium carrots, peeled and sliced into coins
• 1 small onion, halved
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp white pepper
• 2 spring onions, thinly sliced
• small handful fresh cilantro leaves

Steps

1. 1

   1. Combine the chicken thighs, stock, garlic, ginger, onion, celery, and carrots in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer.

2. 2

   2. Simmer uncovered for 30 minutes until the chicken is cooked through and the broth has turned a deep golden color. Skim any foam from the surface as it cooks.

3. 3

   3. Remove the chicken thighs and set aside to cool slightly. Strain the broth through a fine mesh sieve, discarding the solids, then return the broth to the pot.

4. 4

   4. Shred the chicken meat from the bones, discarding skin and bones. Season the strained broth with soy sauce, sesame oil, and white pepper, adjusting to taste.

5. 5

   5. Bring the seasoned broth back to a boil and cook the egg noodles directly in it according to package instructions, usually 2 to 3 minutes.

6. 6

   6. Divide noodles and shredded chicken between bowls, ladle hot broth over the top, and garnish with spring onions and cilantro. Serve immediately.