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Five Spice Chicken Noodle Soup

Five Spice Chicken Noodle Soup
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This Five Spice Chicken Noodle Soup is a flavorful and aromatic dish. It combines tender chicken, fresh vegetables, and noodles in a rich, spiced broth. Perfect for a comforting meal.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon five-spice powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth
  • 2 cups water
  • 1 inch fresh ginger, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup shiitake mushrooms, sliced
  • 8 ounces egg noodles
  • 1/2 cup chopped fresh cilantro, for garnish
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
  2. Add chicken pieces, five-spice powder, salt, and pepper. Cook, stirring occasionally, until chicken is browned on all sides, about 5-7 minutes.
  3. Stir in chicken broth, water, ginger, and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Add carrots, celery, and mushrooms to the pot. Continue to simmer for another 10 minutes, or until vegetables are tender-crisp.
  5. Stir in egg noodles. Cook according to package directions, usually 5-7 minutes, or until tender.
  6. Remove ginger slices from the soup.
  7. Stir in soy sauce and rice vinegar. Taste and adjust seasonings as needed.
  8. Ladle into bowls and garnish with fresh cilantro before serving.

Notes

  • For a spicier soup, add a pinch of red pepper flakes with the five-spice powder.
  • You can use different vegetables like bok choy or snap peas if you prefer.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/five-spice-chicken-noodle-soup/