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Golden Nourishment Broth

A deeply aromatic, immune-boosting chicken noodle soup infused with fresh ginger, garlic, and Asian spices, creating a comforting and restorative meal.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Asian-Inspired, Fusion
Calories: 420

Ingredients
  

Broth & Aromatics
  • 1.5 lbs bone-in, skin-on chicken thighs about 700g
  • 12 cups cold water about 3 liters
  • 1 large yellow onion peeled and quartered
  • 1 whole head garlic top sliced off to expose cloves
  • 1 large piece fresh ginger 5-inch knob, sliced into thick coins
  • 2 stalks lemongrass bruised (optional)
  • 3-4 whole star anise
  • 1 stick cinnamon about 3 inches
  • 1 tbsp whole black peppercorns
  • 3-4 tbsp fish sauce adjust to taste
  • 2-3 tbsp low-sodium soy sauce or tamari
Soup Assembly
  • 8 oz dried rice or wheat noodles about 225g
  • 2 large carrots peeled and julienned
  • 3 stalks celery sliced on a diagonal
  • 4-5 shiitake mushrooms stems removed, caps sliced
  • 1 tbsp toasted sesame oil
  • 1-2 tbsp coconut oil or neutral oil
Garnish
  • 0.5 cup fresh cilantro chopped
  • 3 green onions thinly sliced
  • 1-2 red Thai chilies thinly sliced (optional)
  • 1 lime cut into wedges

Equipment

  • Large Dutch Oven or Stockpot
  • Fine-Mesh Strainer
  • Cutting board
  • Chef’s knife

Method
 

  1. Sear chicken in oil in a large pot until skin is golden. Remove and set aside.
  2. In the same pot, toast star anise, cinnamon, and peppercorns for 60-90 seconds until fragrant.
  3. Return chicken to pot. Add water, onion, garlic, ginger, lemongrass, fish sauce, and soy sauce. Bring to a boil, then reduce to a low simmer. Partially cover and cook for 1 hour 15 mins, skimming foam early on.
  4. Remove chicken to a cutting board. Strain broth through a fine-mesh sieve into a clean container; discard solids. Return clear broth to the cleaned pot.
  5. Shred the cooled chicken, discarding skin and bones. Cook noodles per package, slightly undercooking. Drain, rinse, and toss with a little sesame oil.
  6. Bring strained broth to a simmer. Add carrots, celery, and mushrooms. Cook for 4-5 minutes until tender-crisp.
  7. Divide noodles and shredded chicken among bowls. Ladle hot broth and vegetables over top. Drizzle with sesame oil.
  8. Garnish with cilantro, green onions, and chilies. Serve immediately with lime wedges.

Notes

Broth flavor improves overnight. For best leftover texture, store broth, noodles, and chicken separately. Bone-in thighs ensure a richer broth.