Chicken Broth Noodle Soup

鸡汤面

Chicken Broth Noodle Soup — Home-styleNanjing home cooking.

Ingredients

• bone-in chicken legs (skin-on)
• fresh wheat noodles (medium thickness)
• scallions (green parts only)
• sea salt

Instructions

1. Place chicken legs in a pot with 1.2 L cold water. Bring to a vigorous boil over high heat, then drain and rinse chicken under cold water to remove impurities. (Water turns cloudy gray; chicken surface looks clean and pale.)
2. Return rinsed chicken to clean pot with fresh 1.2 L cold water. Add 10 g ginger slices (optional) and bring to simmer. Skim foam, then cover and simmer on low for 25 minutes. (Steam rises steadily; broth remains pale with tiny bubbles at edge.)
3. Strain broth through a fine-mesh sieve into a heatproof bowl. Discard solids except chicken meat—shred it finely and set aside.
4. Season warm broth with sea salt to taste. Reheat to just below simmer (do not boil). (Tiny bubbles form at bottom but don’t rise; surface shimmers faintly.)
5. Cook noodles according to package directions until al dente. Drain, rinse briefly under warm water to remove excess starch, then divide between two bowls. Ladle hot broth over noodles, top with shredded chicken and scallion greens. (Noodles separate cleanly; no clumps or sticky strands.)