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Five Spice Chicken Noodle Soup Recipe

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4.1 from 41 reviews

This easy Five-Spice Chicken Noodle Soup is a flavorful Vietnamese-inspired pho recipe that combines tender roasted chicken thighs with aromatic spices and fresh herbs. Ready in under an hour, it’s perfect for busy weeknight dinners and offers a comforting, hearty meal with vibrant, authentic flavors.

Ingredients

Roasted Chicken Thighs

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 cloves garlic, smashed
  • 1 teaspoon ground five spice
  • 1/2 cup chicken stock (120 ml)
  • 1 tablespoon gluten free soy sauce or tamari (15 ml)
  • 1 tablespoon rice vinegar (15 ml)

Soup

  • 1 cinnamon stick
  • 2 star anise
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 5 whole cloves
  • 1 tablespoon vegetable oil (15 ml)
  • 1 large white onion, cut in half
  • 3 cloves garlic, smashed
  • 1 inch piece fresh ginger, sliced
  • 4 cups chicken broth (960 ml)
  • 2 cups water (480 ml)
  • 2 tablespoons Vietnamese fish sauce, gluten free (30 ml)
  • 2 tablespoons rice wine vinegar (30 ml)
  • 2 tablespoons gluten free soy sauce or tamari (30 ml)
  • 1 tablespoon sugar

Add-Ins

  • 8 ounces flat rice noodles
  • 1 red chili, sliced
  • 1/2 cup (one large handful) fresh cilantro, chopped
  • 1/2 cup (one large handful) fresh mint leaves
  • 5 spring onions, thinly sliced
  • 1 lime, cut into wedges

Instructions

  1. Roast the Chicken: Preheat the oven to 400°F (205°C). Place the chicken thighs and smashed garlic cloves in a large baking dish. Sprinkle the ground five spice evenly over the chicken. Pour in the chicken stock, gluten free soy sauce, and rice vinegar. Cover the dish and roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and set aside to rest.
  2. Toast the Spices: Heat a large, heavy-bottomed pot over medium heat. Add the cinnamon stick, star anise, cloves, fennel seeds, and black peppercorns. Dry-toast the spices for about 1 minute, stirring occasionally, until fragrant.
  3. Fry Aromatics: Add vegetable oil to the pot with the toasted spices. Place the halved onion cut-side down in the pot. Add the smashed garlic cloves and sliced ginger. Fry gently over medium-high heat without stirring for 3-4 minutes, adding extra oil if the pot becomes too dry or smoky.
  4. Add Liquids and Simmer: Pour in the chicken broth, water, Vietnamese fish sauce, rice wine vinegar, gluten free soy sauce, and sugar. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover the pot with a lid and let simmer for at least 20 minutes. Taste and adjust seasoning with salt and pepper as needed.
  5. Cook Noodles: In a separate large pot, cook the rice noodles according to the package instructions. Drain and divide the noodles evenly among four serving bowls.
  6. Assemble the Soup: Slice the roasted chicken thighs. Divide the sliced chicken evenly among the bowls atop the noodles. Ladle the hot broth with aromatics over the noodles and chicken. Garnish each bowl with fresh cilantro, mint leaves, sliced spring onions, and red chili. Serve each bowl with a lime wedge to squeeze over before eating.

Notes

  • Leftovers: Store the broth separately from noodles in an airtight container in the refrigerator for 3-4 days. Reheat broth as needed and add fresh noodles to maintain texture.
  • Rice Noodles: Traditional pho uses thin, flat rice noodles, but thin rice vermicelli or ramen noodles can be used as substitutes.
  • Fish Sauce: Use Vietnamese fish sauce for authentic flavor, ensure it is gluten free if required.
  • Chicken Options: Chicken breasts may be substituted for thighs; reduce roasting time to 20-25 minutes or until fully cooked.
  • Broth Variations: Beef broth can be used in place of chicken broth for a richer, deeper flavor.

Find it online: https://flavorspath.com/five-spice-chicken-noodle-soup-recipe/