Five-Spice Chicken Soup Recipe

Name: Five-Spice Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs; salt; fresh ground pepper; 1 teaspoon five-spice powder; 2 tablespoons peanut oil; 1 yellow onion, finely chopped; 5 ½ cups chicken broth; 2 pieces peeled fresh ginger (1-inch length each); ¼ cup soy sauce; ¼ cup asian fish sauce; 1 tablespoon rice vinegar; 4 ounces rice stick noodles; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh cilantro; 1 cup bean sprouts; 12-1 small serrano peppers or 12-1 small jalapeno pepper, seeded and thinly sliced; lime wedge, for serving

Servings: persons

2 lbs boneless skinless chicken thighs
salt
fresh ground pepper
1 teaspoon five-spice powder
2 tablespoons peanut oil
1 yellow onion, finely chopped
5 ½ cups chicken broth
2 pieces peeled fresh ginger (1-inch length each)
¼ cup soy sauce
¼ cup asian fish sauce
1 tablespoon rice vinegar
4 ounces rice stick noodles
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
1 cup bean sprouts
12-1 small serrano peppers or 12-1 small jalapeno pepper, seeded and thinly sliced
lime wedge, for serving

1
Season the chicken generously on all sides with salt and pepper and the five-spice powder.
2
In a large heavy frying pan, heat the oil over med-high heat.
3
Working in batches, add the chicken and sear, turning as needed, until golden brown, about 8 minutes.
4
Drain on paper towels, then transfer to a slow cooker.
5
Add the onion to the pan and saute over med-high heat until golden, 6-7 minutes.
6
Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
7
Transfer the contents of the pan to the slow cooker.
8
Stir in the remaining 4 1/2 cups broth, the ginger, soy sauce, fish sauce, and vinegar.
9
Cover and cook on LOW for 5 hours; the chicken should be very tender.
10
About 10 minutes before the soup is ready, place the noodles in a bowl with hot water to cover generously and rehydrate.
11
Meanwhile, transfer the chicken to a plate and discard the ginger.
12
Using 2 forks, shred the meat and return it to the soup.
13
Drain the noodles and stir into the soup.
14
Warm through for about 2 minutes on the high setting.
15
Ladle the soup into bowls.
16
Scatter with the basil, cilantro, bean sprouts, and pepper; serve with lime wedges.

1249

kcal

Calories

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs boneless skinless chicken thighs, salt, fresh ground pepper, 1 teaspoon five-spice powder, and more.

Yes, Five-Spice Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Five-Spice Chicken Soup

How did you like this recipe?

Frequently Asked Questions