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Chicken Ginger Soup with Noodles

Chicken Ginger Soup with Noodles

I like to temper all of the cookies, toffees, sugary treats, cheeses, sparkling wines and festive cocktails with something ridiculously healthy during the week. And I like to think of this soup as restorative, packed as it is with things that are kind to you and your immune system: green onions, ginger, garlic, broccoli, arugula, chicken stock. It’s a lovely diversion midweek, a tangle of delicate noodles amidst succulent bits of flavorful chicken, a savory broth rich with ginger and garlic. And also a comforting thing to consume on a rainy (or snowy) December evening.

Yield: 4-6 servings

3 chicken legs
4 cups chicken broth
2 cups water
3 tablespoons miso (I used Westbrae’s Brown Rice Miso, which has a pleasing, subtle sweetness to it)
3 tablespoons fresh ginger, minced (I like ginger! Use a little less if you aren’t as enamored)
2 large cloves garlic, minced
2 tablespoons dry sherry, optional
4 ounces dry pasta (I use vermicelli rice noodles, but anything will work: conventional pasta, soba, buckwheat noodles, etc)
1 bunch green onions
1.5 cups broccoli florets
2 cups arugula or spinach
2 teaspoons oil
salt + pepper to taste

Warm a stockpot over medium heat. Add the oil. When hot, add the chicken legs. Brown all sides for about ten minutes, rotating them for an even browning as necessary.

Meanwhile, combine the miso paste with about 1 cup of the chicken broth. Mash it with a spoon to dissolve. Set aside.

When the chicken has a nice, brown crust, add the remaining chicken broth, the water and the dissolved miso paste. Deglaze the pot by scraping any browned bits from the bottom.

Add the ginger, garlic and sherry. Reduce heat and let the chicken legs simmer until cooked through, another 20 minutes or so. When the chicken is ready, remove from the pot with tongs and set aside to cool. (Placing in a fridge or freezer will expedite the cooling process.)

Turn off the heat on the broth, and skim any excess fat off the top.

While the chicken is cooling, cook the pasta according to directions – but be very careful to not overcook! Drain and set aside.

Prepare your vegetables. Wash and dice the green onions, chop the broccoli florets into bite-size chunks, wash the arugula.

When the chicken is cool enough to be handled, remove skin and tear or chop into bite-size chunks.

Return the broth to a low flame. Add the broccoli and chicken and allow to simmer until broccoli is cooked but firm. Turn off heat and add green onions and arugula. Due to the saltiness of the miso, you may not need to add any salt. However, a few twists of a pepper mill is a welcome touch.

Ladle soup into bowls, and divide the noodles among each bowl. Serve hot!

  • Quay Po Cooks - This bowl of noodles looks delicious and comforting!ReplyCancel

  • Heather - Mmm…looks like the perfect antidote to a cold day. :)ReplyCancel

  • Siri - This looks great! It seems as though we share the same eating philosophy to get ourselves through the holiday season. I love the idea of the gingery miso melding with the chicken and broccoli. Yum.ReplyCancel

  • kimberley - Thanks, Quay Po and Heather!

    And @Siri: Indeed. One needs to mitigate the decadence!ReplyCancel

  • Miss Meshow - I’m a ginger lover as well, but I believe my family falls into the “not as enamored” category. I’d like to make this as soon as I can round up some chicken legs. It looks delicious!ReplyCancel

  • Lynda - I made chicken soup for dinner last night. How I wish I had seen this recipe first!ReplyCancel

  • kimberley - Miss Meshow: A shame! Perhaps you can make a milder version, and buffer your own bowl of it.
    Lynda: There is always next time! Winter has hardly begun.ReplyCancel

  • Tweets that mention Chicken Ginger Soup with Noodles » The Year In Food -- - […] This post was mentioned on Twitter by Syd Weedon and Mireille Derrien, Kimberley H.. Kimberley H. said: Ginger chicken noodle soup to mitigate liver abuse: […]ReplyCancel

  • JMEGYRL - I made this last night, a cold a rainy night, and it was perfect! Yummy flavor, healthy and comforting. Even my three year old loved it!ReplyCancel

  • Julie Trekker - Delicious! Subbed Dino kale for arugula and broccoli, took a bit longer than I thought to make, but I boiled down the Christmas bird for the stock. Such a great recipe. The husband loved it!
    Julie TrekkerReplyCancel

  • kimberley - @JMEGYRL: So happy to hear it was a success!
    @Julie Trekker: Glad you enjoyed! I love making my own stock too – it can be tricky on a weeknight, but it’s generally worth the effort, yes?ReplyCancel

  • Stephanie - This recipe has been calling my name since you posted it. And, I am so thankful I finally did! You have truly created a delicious harmony of flavors. I think I may keep the entire pot for myself!ReplyCancel

  • Julie Trekker - This is becoming a regular dinner at our home. Subbed Korean spinach for the greens this time and used soba noodles, with a yummy result. Yes, the crock pot makes a home-made stock super easy, hardly any effort.
    Thanks AGAIN for this recipe!ReplyCancel

  • Sprinzette @ Ginger and Almonds - I can’t believe I’ve not come across your blog. What a gorgeous recipe. I want to run home from work and make this right now. Lovely to have discovered all your recipes.ReplyCancel

  • BohemiaJewellery - Will try this for sure! I love anything with Ginger – and how about some fresh coriander? It makes all the difference!ReplyCancel

  • RECOVERY WITH A NOURISHING CHICKEN STOCK » The Year In Food - […] highly recommend going the next step and making a hearty soup with it. Any of these, for instance: Chicken Ginger Soup with Noodles, Hearty Vegetable Soup or simple Chicken […]ReplyCancel

  • Kirsty - This was so easy to prepare and make and my family loved it its now gonna be a regular dish in my house … Great taste and great colours with all the greensReplyCancel

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