Cantonese Roast Chicken Noodle Soup

Ingredients

For the Roast Chicken

3 pounds whole chicken, about 3 pounds, patted dry
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon Shaoxing wine
1 teaspoon five-spice powder
1/2 teaspoon white pepper
2 garlic, cloves, minced
1 teaspoon ginger, freshly grated
1 teaspoon sesame oil
1 teaspoon salt

For the Broth

6 cups chicken broth, low sodium
2 ginger, slices, about 1/4-inch thick
2 green onions, white parts only, smashed
1 star anise
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt, or to taste

For the Noodles and Garnish

12 ounces egg noodles, thin or medium
4 cups bok choy, chopped
2 green onions, sliced, green parts for garnish
1/4 cup cilantro, fresh, chopped for garnish
as needed chili oil, for serving (optional)

Instructions

1
Prepare the roast chicken: In a small bowl, whisk together soy sauce, honey, Shaoxing wine, five-spice powder, white pepper, minced garlic, grated ginger, sesame oil, and salt. Rub this marinade all over the chicken, inside and out. Place the chicken in a roasting pan or on a wire rack set over a baking sheet. Refrigerate uncovered for at least 2 hours, or preferably overnight, to allow the skin to dry and the flavors to meld.
⏱️ 120 min
2
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
3
Roast the chicken: Place the marinated chicken in the preheated oven and roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the skin is golden brown and crispy. If the skin starts to brown too quickly, you can loosely tent it with foil. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Reserve any pan drippings.
⏱️ 60 min•🌡️ 400
4
While the chicken is roasting, prepare the broth: In a large pot, combine chicken broth, ginger slices, smashed green onion whites, and star anise. Bring to a simmer over medium heat and let it gently simmer for at least 20 minutes to infuse the flavors. Strain the broth to remove the solids, then return the clear broth to the pot. Stir in soy sauce, sugar, and salt to taste. Keep warm.
⏱️ 30 min
5
Cook the noodles: Bring a separate large pot of water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain well.
⏱️ 8 min
6
Blanch the bok choy: In the same boiling water used for the noodles, quickly blanch the chopped bok choy for 1-2 minutes until tender-crisp. Drain immediately.
⏱️ 2 min
7
Carve the chicken: Once rested, carve the roast chicken into serving pieces or shred the meat from the bones. You can also slice the breast and thigh meat.
⏱️ 5 min
8
Assemble the soup: Divide the cooked noodles among 4 serving bowls. Arrange the blanched bok choy and carved roast chicken over the noodles. Ladle the hot broth generously over the ingredients.
⏱️ 5 min
9
Garnish and serve: Garnish each bowl with sliced green onions and fresh cilantro. Serve immediately, with chili oil on the side if desired.
⏱️ 2 min