As the weather gets colder, one of the best things to do is curl up with a warm bowl of soup. For me, nothing beats a delicious Chinese Sesame Chicken Soup made with fresh ingredients. This recipe is a family favorite, and it’s definitely one of my go-to recipes for a cozy night in.
I remember making this soup for the first time with my grandmother. She taught me all the tricks to getting the perfect texture, from the perfect balance of ingredients to the amount of time the soup should simmer. I still use her same tips to this day, and I’m always amazed by how flavorful the soup turns out.
When making this soup, I like to use a combination of chicken stock and sesame oil to give it a rich flavor. I add in some fresh vegetables, like carrots and onions, to give it a nice crunch. For a bit of heat, I add a pinch of red pepper flakes and some freshly ground black pepper. The last step is to add the cooked chicken, some cooked noodles, and a sprinkle of sesame seeds.
The result is a delicious, comforting soup that’s perfect for cold winter nights. I like to serve it with some crusty bread, and it pairs perfectly with a glass of wine. It’s definitely one of my favorite recipes, and I can’t wait for you to try it!
Variations: You can substitute the chicken with tofu for a vegetarian version. You can also add other vegetables such as mushrooms, bell peppers, and zucchini.
Tips: Use good quality sesame oil for maximum flavor. Be sure to simmer the soup for at least 30 minutes to allow the flavors to fully develop.
Expert-approved Chinese Sesame Chicken Soup
- Large pot, wooden spoon, cutting board, knife, measuring spoons, colander
- 4 cups chicken stock
- 1 tablespoon sesame oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 boneless, skinless chicken breast, cooked and shredded
- 1 cup cooked noodles
- 2 tablespoons sesame seeds
- In a large pot, heat the sesame oil over medium heat. Add the onion, carrots, and garlic, and cook for 5 minutes.
- Add the chicken stock, red pepper flakes, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
- Add the cooked chicken and noodles, and simmer for an additional 5 minutes.
- Divide the soup into bowls and top with sesame seeds. Serve warm.