Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 8 cups low-sodium chicken stock
  • 3-inch piece of fresh ginger, smashed and sliced
  • 4 cloves garlic, smashed
  • 2 tbsp soy sauce
  • 1 tsp kosher salt
  • 0.5 tsp white pepper
  • 8 oz dry bean thread noodles
  • 1 cup sliced green onions

Instructions:

  1. In a large heavy-bottomed pot, combine chicken thighs, ginger, garlic, and chicken stock. Bring to a boil, then reduce to a low simmer. Skim off any foam from the surface. Simmer for 35–40 minutes until chicken is tender.
  2. While chicken simmers, soak dry bean thread noodles in a bowl of room-temperature water for 15–20 minutes. Use kitchen shears to cut the soaked noodles into 4-inch lengths, then drain.
  3. Remove chicken from the pot. Discard skin and bones, then shred meat into bite-sized pieces. Optionally strain the broth to remove ginger and garlic solids.
  4. Return shredded chicken and soaked noodles to the broth. Simmer for 5–7 minutes until noodles are translucent and have absorbed the flavors.
  5. Adjust seasoning with salt or soy sauce as needed. Stir in sliced green onions just before serving.