What a crazy two weeks. Here in the Northeast, many areas are still recovering from Hurricane Sandy. and now we’ve been hit with a Nor’easter. Right now it’s snowing and raining at the same time, which makes me want to just stay inside and make something extra-comforting, like chicken noodle soup.
I first experimented with making Sichuan-style chicken noodle soup 3 years ago. And it’s no less of a favorite comfort food dish now.
Rather than the American version flavored with bay leaf and thyme, I decided to make a Sichuan-style broth with star anise, cinnamon, tangerine peel, and Sichuan pepper. (There will be a mild tingle from the peppercorn, to jazz things up.) The best part: you can shred leftover roast chicken, itself a cost-saver, and add it to the soup at the last minute. The simmering anise and cinnamon will make your kitchen smell wondering. And slurping the steamy chicken noodle soup will get you through these chilly wintry days.
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Sichuan-Style Chicken Noodle Soup
Serves 2
- 6 to 8 dried shiitake mushrooms
- 1/4 pound leftover roasted chicken
- 4 cups chicken stock
- 1 tablespoon peanut or vegetable oil
- 2 scallions, white and green parts separated, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 stick cinnamon
- 1 whole star anise
- 1 small dried tangerine peel
- 1 teaspoon ground Sichuan pepper
- 1/4 teaspoon freshly ground black pepper
- 8 ounces dried Chinese egg noodles
- Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Remove and discard the stems, thinly slice the caps, and set aside.
- Shred the leftover roast chicken. Set it aside in a small bowl.
- In a medium-sized pot, add the vegetable oil and sauté the scallions whites and mushrooms over medium heat. Add the chicken stock, soy sauce, rice wine, cinnamon, star anise, optional tangerine peel, Sichuan pepper, and black pepper. Bring to a boil. Lower the heat and simmer for 5 minutes.
- In a separate pot, bring the water for noodles to boil. Add the egg noodles and cook according to package instructions. Cook until almost al dente. Transfer to soup pot to cook for another minute. (At this point you can add the shredded chicken into the soup, or warm the chicken in oven or microwave and then pile chicken on top of noodles.) Divide into individual bowls, top with the scallion greens, and serve.
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- Weekend Chicken and Mushroom Pho from Crepes of Wrath
- Cambodian Spicy Chicken Noodle Soup from Girl Cooks World
- Chicken Miso Soup with Ramen Noodles from The Cooking Bride
- Lemon-Ginger Chicken Noodle Soup from Ezra Pound Cake
- Burmese Coconut Chicken Noodle Soup from Global Table Adventure
This has got to be one of the most appetizing photos I have ever seen; my stomach is literally growling. I actually have everything in my house except the chicken, so I think I’m going to make myself a veggie version for lunch.
As you know, I share all of your worries…I share your corresponding eating habits as well.
Oh my god I love this. I’m always looking for new ways to make chicken noodle soup. Bookmarking this now.
It looks beautiful and delicious!
This looks so appetizing! All the ingredients are bursting with color and they are very nicely displayed in the noodle soup. Love the photo, and the recipe sounds like it will taste great.
Soups and stews photos aren’t usually appealing, but yours made me crave this Sichuan-Style Chicken Noodle Soup baddly! I so wish it was Winter in here. Thank you for another great recipe.
I really like this take on a chicken soup! It looks really good!
This looks great! The chili seems like it will clear up any sinuses.
Looks great, I can almost smell the spices and feel the slight tingly numbness from the Sichuan pepper. Mmm. Can’t wait to make it.
my stomach is only figuratively growling
Looks fantastic but I don’t see any noodles in your ingredient list. What kind of noodles should I use for this recipe? Thanks!
Just made this soup tonight with ramen noodles and some homemade stock and it was fantastic! Really delicious. Thanks for this great recipe!
This looks and sounds delicious. I am going to try this with soba noodles. Love the seasonings.
I see noodles in the photo, and you mention noodles in the directions, but you don’t tell us what kind of noodles and how many ounces. Please give that info asap because I’m dying to make this soup!
Denise – Thanks for the heads-up! For this recipe I like to use dried Chinese egg noodles, but you can also use Chinese wheat noodles too. It has been fixed above. Hope you enjoy the recipe!
Can’t wait to try this one…thanks
Made this tonight…my new fav…better than “Jewish Penicilin” (Matzo ball soup).. Thanks