2bunchesgreen onionsthinly sliced - white and green parts divided
8cupsunsalted chicken stock
8 to 10teaspoonssoy sauceadjust to your tastes
1.5teaspoonsChinese five-spice powder
8ouncesdry egg noodles
2teaspoonsfish sauce
6ribsbok choycoarsely chopped
For Serving
0.5cupthinly sliced, fresh basil
0.5cupchopped fresh cilantro
1tablespoontoasted sesame seeds
1lime cut into wedges
1jalapenocut into thin slices
Instructions
Add 1 tablespoon of sesame oil to a large Dutch oven or large pot and heat over medium-high heat. Add the chicken breasts and brown both sides until golden brown, but not cooked through. Transfer chicken to a plate and set aside.
Add the remaining half-tablespoon sesame oil to the Dutch oven. Now add the minced garlic, the white parts of the green onions, sliced carrots, and minced ginger. Sauté for 3 to 5 minutes.
Next, stir in the chicken stock, 5-spice, and soy sauce. Return the chicken breasts to the pot and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, until chicken is cooked through.
Remove the chicken breasts with a slotted spoon and place on a cutting board. Use two forks to shred.
Return the chicken to the pot along with the egg noodles and fish sauce. Stir to combine and simmer for 5 to 7 minutes.
Stir in the bok choy and cook for 1 to 2 minutes, or until it reaches the desired texture.
Divide the soup between 4 bowls and garnish with cilantro, basil strips, the green parts of the green onions, lime wedges, and sesame seeds. Serve with sliced jalapeño on the side.
Notes
Substitute 2 cups of leftover rotisserie chicken, added with the noodles if desired.
To use fresh noodles: add them towards the end and cook according to package instructions.
For a clearer soup, use a spoon to remove the “foam” that collects on top after cooking the chicken. It won’t hurt anything to leave it, it’s more for aesthetics.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan on the stove.