Black Pepper & Bay Leaf Chicken Noodle Soup with Ginger
Black Pepper & Bay Leaf Chicken Noodle Soup with Ginger
This is chicken noodle soup the way it should be: a whole-spice sachet of cracked black pepper, bay leaves, coriander seeds, and dried ginger simmers right in the pot, infusing every spoonful with warmth. It's the kind of soup that turns a chilly weeknight into something worth slowing down for.
What You'll Need
The spice sachet is the whole trick here — it lets you infuse a bold, aromatic broth without straining ground spices out later.
The Whole-Spice Sachet
- 1 tbsp Organic Black Peppercorns, lightly crushed
- 3 Organic Bay Leaves, whole
- 1 tbsp Organic Coriander Seeds
- 4 Organic Dried Ginger Slices
The Soup Base
- 2 lbs bone-in chicken thighs
- 1 tbsp Organic Garlic Granules
- 1 tbsp Organic Onion Powder
- 1/2 tsp Organic Turmeric Powder
- 1 1/2 tsp Himalayan Pink Salt, plus more to taste
- 10 cups water or low-sodium chicken stock
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 oz wide egg noodles
- Fresh parsley, chopped, for serving (optional)
Step by Step
Build the spice sachet
Wrap the crushed black peppercorns, bay leaves, coriander seeds, and dried ginger slices in a piece of cheesecloth or drop them into a large mesh tea ball, and tie or close it securely.
Start the broth
Place the chicken thighs in a large stockpot with 10 cups water or stock, the garlic granules, onion powder, and turmeric powder. Add the spice sachet and bring everything to a gentle boil over medium-high heat.
Simmer low and slow
Reduce the heat to a low simmer, partially cover the pot, and cook for about 35 minutes, skimming off any foam that rises, until the chicken is fully cooked and falling-off-the-bone tender.
Shred the chicken
Lift the chicken thighs out with tongs and let them cool slightly on a cutting board. Shred the meat, discarding the skin and bones, and set the shredded chicken aside.
Cook the vegetables and noodles
Fish out and discard the spice sachet. Add the sliced carrots and celery to the simmering broth and cook for 8 minutes, then stir in the egg noodles and cook until just tender, about 6 minutes more.
Finish and serve
Return the shredded chicken to the pot, taste, and season with more Himalayan Pink Salt if needed. Warm through for 2 minutes, then ladle into bowls and finish with a scatter of fresh parsley.
Crushing the peppercorns and coriander seeds slightly before bagging them helps release more flavor into the broth without leaving any grit in your soup.
The Spices Behind the Broth
Common Questions
Can I use chicken breasts instead of thighs?
Yes, though thighs give a richer broth and stay juicier through the long simmer. If using breasts, reduce the initial simmer time by about 10 minutes to avoid drying them out.
Do I need cheesecloth for the spice sachet?
Not necessarily. A large mesh tea ball, a reusable spice bag, or even a clean piece of muslin cloth tied with kitchen twine all work well for containing the whole spices.
Can this soup be made ahead?
Yes. Make the broth and shredded chicken a day ahead, then cook the noodles fresh when reheating so they don't turn soft and soak up too much broth.
What can I substitute for egg noodles?
Rice noodles, small pasta shapes like ditalini, or even cooked rice all work nicely stirred into this broth in place of egg noodles.
How should I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. If freezing, leave out the noodles and add freshly cooked ones when reheating.
