Ginger Chicken Soup

Ingredients

• 1 Tbsp neutral oil
• 5 large garlic cloves, diced
• 3 large shallots, peeled and thinly sliced
• 3-inch piece ginger, peeled and thinly sliced into planks
• ¼ cup hoisin sauce
• 2 quarts low sodium chicken stock
• 2 pounds chicken thighs or breasts (boneless or bone-in, skin removed, if desired)
• 4 scallions, thinly sliced, white and green parts separated
• 2 tsp toasted sesame oil
• 8 ounces of chosen noodles
• Kosher salt and soy sauce, to taste

Optional

• 1 lightly packed cup fresh cilantro, torn
• 1 lime, quartered, for squeezing
• Chili-garlic paste or chili crisp

Instructions

1. Cook your noodles according to the package directions. Rinse them with warm water and set them aside.
2. Turn the heat to medium, add the Tbsp of oil to a pot and add the shallots and ginger. Cook, stirring often, until the shallots are soft and lightly browned in spots, about 5 minutes.
3. Add the hoisin and cook it for about 1 minute.
4. Add the stock and bring it to a boil, then turn the heat down to a simmer.
5. Add the chicken pieces and scallion whites and cook until chicken is cooked through and tender. Boneless breasts may take about 10 to 15 minutes, large bone-in thighs may need 25 to 30 minutes.
6. Turn the heat off, remove the chicken to a plate and use two forks to shred the meat, discarding the skin and bones if needed. If there is a layer of fat on top of the broth, you can remove it with a spoon, if desired.
7. Remove and discard the ginger, return the shredded chicken to the pot and stir in the sesame oil and scallion greens.
8. Taste the broth and season it with salt and/or soy sauce, if desired (the amount will depend on the saltiness of the broth used).
9. Top each serving with some torn cilantro. Serve with lime wedges for squeezing and some spicy chili-garlic paste on the side.