Imperial Chicken Soup Recipe
Make Imperial Chicken Soup Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Soup components
Seasoning & finishing
Method
Broth
- 1
Prepare and simmer the chicken
Rinse the whole chicken and remove any excess fat. Place the chicken, reserved neck and giblets, and 10 cups cold water in a large stockpot. Bring to a gentle simmer over medium heat (do not boil vigorously). Skim foam that rises to the surface during the first 10–15 minutes with a slotted spoon.
- 2
Add aromatics
After skimming, add the halved onion, halved carrot, halved celery stalk, smashed garlic cloves, ginger slices (if using), bay leaves, peppercorns and 2 tsp kosher salt. Reduce heat to low so the broth just barely simmers. Cover partially and simmer gently for 60–75 minutes, until the chicken is cooked through and the broth is flavorful.
- 3
Strain and reserve
Carefully remove the chicken from the pot and set on a cutting board to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or large bowl to remove solids. Taste and adjust seasoning with a little more salt if needed (reserve final adjustment for after adding soup components).
- 4
Debone the chicken
When the chicken is cool enough to handle, remove skin and bones; shred or chop the meat into bite-sized pieces (about 3–4 cups shredded meat). Reserve any juices from carving and stir into the strained broth for flavor.
Soup components
- 5
Prepare vegetables and noodles
While the broth simmers or during the cooling time, slice carrots, celery, mushrooms, and scallions; shred the cabbage or wash the spinach; measure noodles. If using egg noodles, have them ready to add directly to hot broth; if using rice noodles, soak according to package instructions (usually 5–10 minutes) and drain.
- 6
- 7
Add noodles and chicken
Add the noodles to the simmering broth and cook according to package time until al dente (typically 4–6 minutes for egg noodles; shorter if fresh). During the last minute of noodle cooking, add the shredded chicken to warm through.
- 8
Seasoning & finishing
- 9
Season the soup
Stir in 2 tbsp soy sauce, 1 tsp rice wine vinegar (or lemon juice), 1 tsp sesame oil and 1 tsp white or black pepper. Taste and adjust salt as needed. If you want heat, add chili oil or red pepper flakes to taste.
- 10