Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 large onion, finely chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, peeled and minced
  • 1 red chili, finely minced (adjust to your spice preference)
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 2 tbsp (30ml) soy sauce (low sodium)
  • 1 tbsp (15ml) fish sauce (optional, but adds depth)
  • 1 star anise
  • 1 lime leaf
  • 8 oz (225g) dried egg noodles or 1 lb (450g) fresh egg noodles
  • 2 cups (packed) fresh spinach, roughly chopped
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges for serving
  • Fresh cilantro, chopped, for garnish (optional)
  • Sriracha or chili oil, for serving (optional)

Instructions:

  1. Season chicken and sear in olive oil in the pot until lightly browned. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Sauté until softened. Add garlic, ginger, and chili; cook until fragrant.
  3. Pour in chicken broth, soy sauce, and fish sauce (if using). Add star anise and lime leaf. Bring to a simmer.
  4. Return chicken to the pot. Simmer gently until chicken is cooked through (about 15-20 minutes).
  5. Add egg noodles to the soup and cook according to package directions (or until al dente if using fresh noodles).
  6. Stir in spinach and cook until wilted. Remove star anise and lime leaf. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Garnish with scallions, cilantro (if using), and a squeeze of lime. Serve with sriracha or chili oil on the side, if desired.