Spicy Chicken Noodle Soup

One of our favorite local restaurants for Chinese food is Shanghai Kitchen. For the untrained, Shanghai Kitchen is a good, standard Chinese restaurant. However, what most people don’t know is that Shanghai Kitchen actually has two different menus – one being filled with authentic Shanghainese cuisine. Throughout the years we have made friends with the restaurant staff and they have exposed us to new, amazing dishes. One of those dishes is the beef in chili oil. Our obsession with this dish inspired us to figure out how we can make new dishes within that same flavor profile. After experimenting a bit, we have come up with this spicy chicken noodle soup. Full of flavor and heat, this soup will warm you up on any cold night. We recommend making it in big batches as one bowl simply won’t be enough.

Spicy Chicken Noodle Soup

Makes: 4 servings

Prep Time: 20 minutes Total Time: 1 hour

Ingredients:

  • 2 tbs vegetable oil
  • 1 small white onion, diced
  • 2 medium carrots, peeled and diced
  • 6 stalks celery, diced
  • 2 cloves garlic, minced
  • 5 large chicken thighs
  • 6 cups chicken stock
  • 2 cups chili oil
  • 1 lb noodles (we used shells for this recipe but prefer udon)
  • salt and pepper to taste
  • scallions for garnish, optional

Directions:

  1. Heat a large soup pot over medium-high heat. Add the vegetable oil to the pan along with the onion, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables are starting to caramelize. Add the garlic and cook another 2 minutes.
  2. Season the chicken thighs well with salt and pepper on both sides. Add the chicken thighs to the pan, creating room in the pan so that they have direct contact with the bottom of the pan. Cook for 4 minutes per side so that the chicken starts to brown and retains its juices.
  3. Add the chili oil and chicken stock to the pot. Bring the liquids up to a boil and then reduce to a simmer. Cover and cook for 30 minutes. After 30 minutes, remove the chicken thighs from the pot. Shred them with a fork or dice them with a knife and return the chicken back to the soup. Cook another 10 minutes covered and season to taste with salt and pepper.
  4. While the soup is in it’s final 10 minutes of cooking, bring a second pot of salted water to a boil. Add the noodles of your choice and cook according to package directions. Drain the noodles and add them to the soup. If you aren’t planning to eat the soup in one sitting, add the drained noodles to each serving of soup and top with chicken and broth. This will prevent the noodles from getting soggy if you eat the soup over the course of a few days. Top with chopped scallions before serving, if desired.

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