Chicken Soup With Rice Noodles and Scallion Crisp
Ingredients
Chicken and broth
-
2
Tbsp.
grapeseed or vegetable oil
-
1
3" piece
ginger, scrubbed, thinly sliced
-
4
scallions, cut into 3" lengths
-
6
cloves
garlic, smashed
-
2
skin-on, bone-in chicken breasts (about 2 lb. total)
-
2
tsp.
Diamond Crystal kosher salt or 1 tsp. Morton kosher salt
Scallion crisp and assembly
-
6
scallions, white and green parts divided, thinly sliced
-
1
2" piece
ginger, peeled, finely grated
-
6
cloves
garlic, peeled, thinly sliced
-
½
cup
grapeseed or vegetable oil
-
1
tsp.
soy sauce
-
8
oz.
rice stick noodles
-
Kosher salt
-
Sambal oelek and mixed tender herbs (such as Thai basil, basil, cilantro, and/or mint; for serving)
Instructions
- Heat oil in a large Dutch oven over medium-high and cook ginger until deeply browned.
- Add scallions and garlic, then add chicken and pour in water with salt. Bring to a boil and simmer until chicken is cooked through.
- Remove chicken skin, separate meat from bones, and simmer broth for an additional 15 minutes.
- Prepare scallion crisp by cooking scallion whites, garlic, and oil until golden, then strain into a bowl with scallion greens and ginger.
- Cook noodles in boiling salted water, then drain and rinse.
- Assemble bowls with noodles, sliced chicken, broth, scallion crisp, sambal oelek, and herbs.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
75mg
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