Hainanese Chicken Noodle Soup

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• Step 1

  Prepare all your ingredients: thinly slice the celery and carrots, and finely mince the ginger, garlic, and onion.

  • 2 stalk celery (100 g)sliced
  • 12 baby carrot (100 g)sliced
  • 1 inch ginger (25 g)minced
  • ¼ red onion (25 g)minced
    (or yellow onion)
  • 3 clove garlic (9 g)minced
• Step 2

  Fill a pot with water and bring it to a boil. Cook the elbow macaroni according to the package instructions.

  • ¼ box whole grain elbow macaroni (100 g)
• Step 3

  Heat a pot over medium heat and add olive oil. Sauté the celery and carrots for about 5 minutes until translucent.

  • 1 tbsp extra virgin olive oil (15 g)
  • 2 stalk celery (100 g)sliced
  • 12 baby carrot (100 g)sliced
• Step 4

  Add the garlic, ginger, and onion to the pot and sauté for another 5 minutes. Season with a bit of kosher salt to bloom the flavors.

  • 1 inch ginger (25 g)minced
  • ¼ red onion (25 g)minced
    (or yellow onion)
  • 3 clove garlic (9 g)minced
  • ¼ tsp kosher salt (1.4 g)
• Step 5

  Pour in the chicken stock, then lay the chicken thighs into the stock. Make sure the chicken thighs are covered.

  • 3 cup chicken stock (720 g)
  • 1.5 lb chicken thigh (681 g)bone-in and skin-on
• Step 6

  Bring the stock to a low simmer, then cover and cook for 30 minutes.
• Step 7

  After 30 minutes, remove the lid and transfer the chicken thighs to a cutting board to rest. Drop in your elbow macaroni into the pot and stir to combine.
• Step 8

  If you used bone-in skin-on chicken thighs, remove the bone from each chicken thigh and separate the skin from the thigh to use for another dish.
• Step 9

  Cut the chicken thighs to your liking.
• Step 10

  To serve, add the chicken back to the pot or serve on top of each bowl of chicken noodle soup. Garnish with sesame oil and green onions, and enjoy!

  • 1 tsp sesame oil (5 g)
  • 2 stalk green onion (30 g)sliced