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Inspired by the flavors of Sichuan hot pot, but in the form of a cozy chicken soup, this Spicy Sichuan Chicken Soup with Glass Noodles has quickly become a favorite of mine.
If you’ve followed me for a while, you know I love incorporating Sichuan peppercorns into my cooking. The floral aroma and slight mouth-tingling effect they add to dishes is just wonderful, and I cannot get enough of them! With that love in mind, plus my additional love of putting a spin on a simple chicken soup, this Spicy Sichuan Chicken Soup with Glass Noodles recipe was born.
The hot and sour broth is created by combining a variety of aromatics, including garlic, ginger, Sichuan peppercorns, and chili flakes, along with gochujang, broth, rice vinegar, tamari, and more. Once that simmers away and the flavors meld, you’ll add your shredded chicken and let everything simmer together a little longer. Once complete, you’ll pour the soup over springy glass noodles, which add a luscious texture and soak up all that incredible flavor.
Ingredients:
- Avocado Oil
- Garlic Cloves
- Green Onions
- Fresh Ginger
- Sichuan Peppercorns
- Sichuan Chili Flakes
- Shitake Mushrooms
- Gochujang
- Low-Sodium Chicken Broth
- Rice Vinegar
- Tamari (or Soy Sauce)
- Toasted Sesame Oil
- Coconut Sugar
- Ground White Pepper
- Shredded Rotisserie Chicken
- Glass Noodles
- Fresh Cilantro Leaves
Recipe Step-by-Step:
Step One: Boil Water
Bring a large pot of water to a boil for the glass noodles.
Step Two: Sauté the Veggies
Meanwhile, heat the avocado oil in a separate large pot over medium heat. Add the garlic, white parts of the green onions, ginger, Sichuan peppercorns, and chili flakes. Cook, stirring, until fragrant and the green onions begin to soften, about 3 minutes.
Add the shiitake mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes.
Step Three: Begin the Broth
Increase the heat to medium-high. Add the gochujang and cook, stirring, until well combined with the aromatics, about 1 minute. While stirring, slowly pour in the chicken broth until well incorporated.
Step Four: Continue the Broth
Add the rice vinegar, tamari, toasted sesame oil, coconut sugar, and white pepper and stir to combine. Bring to a simmer, 5 to 6 minutes, then reduce the heat to medium-low. Cover and simmer for 8 to 10 minutes to allow the flavors to meld.
Step Five: Add the Chicken
Reduce the heat to low and add the shredded chicken. Cover and cook just until the chicken is warmed through. Taste and add more chili flakes, if desired. Stir in the green parts of the onions, reserving some for serving.
Step Six: Cook the Noodles
Meanwhile, cook the glass noodles until just shy of al dente, according to package directions. Drain and rinse, then divide among 4 bowls.
Step Seven: Serve and Enjoy
Ladle the chicken soup over the noodles. Finish with the cilantro and reserved green onions.
Recipe FAQs:
Although in the name, Sichuan peppercorns are not related to a black peppercorn. They are a unique Chinese spice made from the dried outer husks of berries grown. They add a slight floral aroma and a lovely, mouth-tingling effect to really take the dish to the next level. I usually find mine at my local grocery store or Asian supermarket, but they are also available on Amazon.
These are red dried Chinese chili peppers that give a smoky aroma and moderate, almost fruity heat to dishes. The Woks of Life team has a great explanation if you are interested in learning more!
I can’t wait for y’all to give this one a try! I don’t want to pick a favorite from this year’s Soup Week, but… I’ll just leave it at that. Comment below once you give this one a try!
For More Sichuan Peppercorn Recipes:
Sichuan-Inspired Wonton Meatballs in Chili Oil
Spicy Sichuan Chicken Soup with Glass Noodles
Ingredients
- 2 tablespoons avocado oil
- 4 garlic cloves, minced
- 6 green onions, thinly sliced, white and green parts separated
- 1- inch piece fresh ginger, peeled and sliced into thin matchsticks
- 1 teaspoon Sichuan peppercorns, lightly crushed (see note)
- 1/2 teaspoon Sichuan chili flakes, plus more to taste (sub crushed red pepper flakes)
- 4 ounces shiitake mushrooms, stems removed and thinly sliced
- 2 tablespoons gochujang
- 6 cups low-sodium chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons coconut sugar
- ½ teaspoon white pepper
- 2 cups shredded rotisserie chicken
- 8 ounces glass noodles (sub vermicelli rice noodles)
- ¼ cup finely chopped fresh cilantro leaves, plus more for serving
Instructions
- Bring a large pot of water to a boil for the glass noodles.
- Meanwhile, heat the avocado oil in a separate large pot over medium heat. Add the garlic, white parts of the green onions, ginger, Sichuan peppercorns, and chili flakes. Cook, stirring, until fragrant and the green onions begin to soften, about 3 minutes.
- Add the shiitake mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes.
- Increase the heat to medium-high. Add the gochujang and cook, stirring, until well combined with the aromatics, about 1 minute. While stirring, slowly pour in the chicken broth until well incorporated.
- Add the rice vinegar, tamari, toasted sesame oil, coconut sugar, and white pepper and stir to combine. Bring to a simmer, 5 to 6 minutes, then reduce the heat to medium-low. Cover and simmer for 8 to 10 minutes to allow the flavors to meld.
- Reduce the heat to low and add the shredded chicken. Cover and cook just until the chicken is warmed through. Stir in the green parts of the onions, reserving some for serving.
- Meanwhile, cook the glass noodles according to package directions. Drain and rinse, then divide among 4 bowls.
- Ladle the chicken soup over the noodles. Finish with the cilantro and the reserved green onions.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
