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The weather is finally getting colder here so it’s time to whip up some soups! Have you watched the new show called The Chew? I love it, of course I also have a chef crush on Michael Symon, but shhh don’t tell my hubby haha. Adam Richman was on there one day and made this interesting twist to chicken noodle soup. I love sriracha so I thought it would be interesting to try. There are some ingredients you might not be able to find in your local store though. I had my neighbor track down some miso paste in an Asian market in town. We love the miso flavor, but I’ve never cooked with it since I couldn’t find it at my local stores. I’m not a noodle expert so I’m not sure if glass noodles and these bean threads are the same thing. If you know, please tell me. They looked like the ones they used so if anything I’m close. Overall I really enjoyed the soup. Hubby liked it, but preferred the chicken separate as a dish of it’s own with some rice. Can’t wait to make this again.


Adam Richman’s Roasted Chicken Soup
(Adapted from The Chew)

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1 gallon of your favorite chicken stock
Kosher salt and white pepper (to taste)
4 tablespoons Duck Sauce
1 tablespoon Garlic (minced)
1 teaspoon Sriracha
4 chicken thighs (boneless and skinless)
1 chicken breast (boneless and skinless)
2 tablespoons Miso paste
Glass (cellophane) noodles (in 4 bird’s nest ([or bunches])
2 scallions (minced)

Heat your favorite chicken stock.


Preheat oven to 350. Mix duck sauce, garlic and Sriracha in a small bowl. Add skinless chicken thighs and breasts and coat well. Put chicken on baking tray and into oven. After 5 minutes, flip and cook for another three minutes.


After soup has simmered for an hour, strain soup and return it to pot (if you’ve used homemade chicken stock, you might need to strain. Otherwise, you likely won’t). (I didn’t do this, I just heated the store bought stock.) Bring back to a boil, skim off any fat that rises to surfaces, and return to a simmer. Whisk in miso paste and taste. If necessary, add salt and pepper.


To serve, place bunch of glass noodles into each bowl. Divide chicken into four parts and place directly over noodles. Ladle in soup, garnish with scallions. (I boiled a pot of water, removed it from the stove and soaked the noodles for 10 minutes, then plated them with the soup.)


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