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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Five-Spice Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions