Savory Chicken and Onion Broth Noodles
Savory Chicken and Onion Broth Noodles
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Broth Base
- 1 white onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 6 cups chicken broth, low sodium
- 2 tablespoons soy sauce
- 1 large potato, peeled and diced into 1/2-inch cubes
For Assembly and Garnish
- 8 ounces pho noodles, dried
- 1/2 cup kimchi, chopped, plus more for serving
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame oil, for drizzling
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the thinly sliced white onion to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. If the pot seems dry, add another splash of olive oil.
⏱️ 7 min
- 4
Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in the chicken broth and soy sauce. Add the diced potato cubes and bring the mixture to a simmer. Return the seared chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
⏱️ 20 min
- 6
While the broth simmers, prepare the pho noodles according to package directions. Typically, this involves boiling them in a separate pot of water until al dente, then draining.
⏱️ 8 min
- 7
Once the chicken and potatoes are cooked, stir in the chopped kimchi into the broth. Taste and adjust seasoning with more salt or soy sauce if needed.
⏱️ 2 min
- 8
To serve, divide the cooked pho noodles among 4 bowls. Ladle the savory chicken, potato, and broth mixture over the noodles. Garnish generously with sliced green onions and a drizzle of toasted sesame oil. Serve immediately with extra chopped kimchi on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Chicken and Onion Broth Noodles
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Broth Base
- 1 white onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 6 cups chicken broth, low sodium
- 2 tablespoons soy sauce
- 1 large potato, peeled and diced into 1/2-inch cubes
For Assembly and Garnish
- 8 ounces pho noodles, dried
- 1/2 cup kimchi, chopped, plus more for serving
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame oil, for drizzling
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add the thinly sliced white onion to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. If the pot seems dry, add another splash of olive oil.
⏱️ 7 min - 4
Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the chicken broth and soy sauce. Add the diced potato cubes and bring the mixture to a simmer. Return the seared chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
⏱️ 20 min - 6
While the broth simmers, prepare the pho noodles according to package directions. Typically, this involves boiling them in a separate pot of water until al dente, then draining.
⏱️ 8 min - 7
Once the chicken and potatoes are cooked, stir in the chopped kimchi into the broth. Taste and adjust seasoning with more salt or soy sauce if needed.
⏱️ 2 min - 8
To serve, divide the cooked pho noodles among 4 bowls. Ladle the savory chicken, potato, and broth mixture over the noodles. Garnish generously with sliced green onions and a drizzle of toasted sesame oil. Serve immediately with extra chopped kimchi on the side.
⏱️ 4 min