Ingredients
Method
- Halve and thinly slice one medium yellow onion. Cut half a medium zucchini in half lengthwise, then slice it crosswise into half-inch-thick half-moons. Cut four medium scallions crosswise into three pieces each; finely chop a handful of the dark green parts (approximately two tablespoons) and set aside for garnish. Thinly slice four ounces of fresh shiitake mushrooms.
- Heat one tablespoon of neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Pat two pounds of bone-in, skin-on chicken thighs dry with paper towels. Place the chicken in the pot skin-side down. Season with one teaspoon of kosher salt. Cook without moving until the skin is crisp, browned, and some fat has rendered, about eight minutes. Flip the chicken and cook until the second side is golden-brown, four to five minutes. Transfer the chicken to a plate; it will not be fully cooked at this stage.
- Add 1/4 cup of gochujang to the pot and cook, stirring constantly, for 30 seconds. Pour in 1 cup of low-sodium chicken broth, scraping the bottom of the pot to release any browned bits. Add the remaining 3 cups of broth, onion, zucchini, the rest of the scallions, and the shiitake mushrooms. Stir everything together and bring to a boil.
- Return the chicken and any juices from the plate to the pot. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through and the vegetables are tender, 15 to 17 minutes. Meanwhile, bring a large saucepan of water to a boil over medium-high heat.
- Using tongs, transfer the chicken to a clean cutting board. Shred the meat into bite-size pieces with two forks, discarding the skin and bones. Return the shredded chicken to the soup, stir in one tablespoon of fish sauce, and maintain a low simmer until the noodles are ready.
- Cook 8 ounces of dried Chinese wheat noodles in boiling water until tender, following package directions. Drain the noodles and place them into serving bowls. Adjust the soup's seasoning with additional fish sauce to taste. Pour the soup, chicken, and vegetables over the noodles. Top with the reserved scallion greens.
Recipe Notes
- Refrigerate leftover soup and cooked noodles separately in airtight containers for up to three days. To reheat, combine the soup and noodles in a pot and warm over medium heat until thoroughly heated.
Nutrition
Notes
Ingredient Swap: I often use boneless, skinless chicken thighs for a quicker, easier shred.
You'll just need to reduce the initial browning time by a couple of minutes per side.
Storage Tip: I always store the soup and noodles separately.
The noodles soak up all the broth if left together overnight, turning the leftovers into more of a noodle stew, which is still tasty but different.
Make-
Ahead Advice: You can absolutely brown the chicken and build the soup base a day ahead.
Just stop before adding the shredded chicken back in, refrigerate, and gently reheat to finish the recipe the next day.
Common Mistake: Don't skip browning the chicken skin.
It creates a flavorful fond that's the secret base for the whole soup.
I learned this the hard way on a rushed night, and the soup lacked depth.
Serving Suggestion: I love adding a soft-boiled egg on top for extra protein.
The runny yolk mingling with the spicy, savory broth is my favorite part.
Equipment Note: If you don't have a Dutch oven, a large, deep skillet with a lid works perfectly for this recipe.
I've made it that way many times when my big pot was already in use.