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1. Selecting the Chicken: Begin by choosing high-quality chicken thighs. They should be fresh and free of any blemishes. Trim any excess fat for a cleaner taste.

Teriyaki Chicken Noodle Soup

Indulge in a warm and flavorful bowl of Teriyaki Chicken Noodle Soup, the perfect comfort food for any season. This delightful dish combines tender chicken thighs, vibrant vegetables, and perfectly cooked noodles in a savory broth infused with delicious teriyaki sauce. With its harmonious blend of rich flavors and textures, this soup not only nourishes the body but also uplifts the spirit. Discover the recipe and tips to create this heartwarming meal at home today!
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Ingredients
  

2 boneless, skinless chicken thighs

4 cups chicken broth

1 cup water

1 cup egg noodles (or your preferred noodle)

1/4 cup soy sauce

3 tbsp mirin (Japanese sweet rice wine)

2 tbsp brown sugar

1 tbsp fresh ginger, minced

2 cloves garlic, minced

1 medium carrot, julienned

1 cup baby bok choy, chopped

1/2 cup scallions, sliced (green and white parts separated)

1 tbsp sesame oil

Sesame seeds, for garnish

Fresh cilantro, for garnish (optional)

Instructions
 

Prepare the Chicken: In a medium saucepan, heat the sesame oil over medium heat. Add the chicken thighs, searing each side for about 4-5 minutes until browned. Remove the chicken and set aside.

    Create the Broth: In the same pan, add the minced ginger and garlic; sauté for 1 minute until fragrant. Pour in the chicken broth, water, soy sauce, mirin, and brown sugar. Stir well to combine.

      Simmer: Return the chicken thighs to the broth. Bring to a boil, then reduce heat to low. Cover and let simmer for 15 minutes, or until the chicken is cooked through and tender.

        Cook the Noodles: While the chicken simmers, cook the egg noodles according to package instructions in a separate pot. Drain and set aside.

          Add Vegetables: After the chicken is done, remove it and shred it into bite-sized pieces. Add the carrots and bok choy to the broth, cooking for an additional 5 minutes until the vegetables are tender.

            Combine: Stir the shredded chicken back into the soup along with the cooked noodles. Add half of the sliced scallions and cook for another 2-3 minutes to heat everything through. Adjust seasoning with more soy sauce if desired.

              Serve: Ladle the soup into bowls, garnishing with remaining scallions and a sprinkle of sesame seeds. Add fresh cilantro if you like.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings