Five Spice Chicken Noodle Soup
Five Spice Chicken Noodle Soup features a rich savory broth, aromatic spices, and tender chicken. Quick comfort in a bowl that’s naturally gluten-free!
There’s something magical about a steaming bowl of soup on a chilly evening, isn’t there? I discovered this Five Spice Chicken Noodle Soup during a particularly rough week when my family was all fighting colds and I desperately needed something warming that didn’t require hours of babysitting on the stove. The result was this incredible blend of aromatic spices and rich savory broth that’s become our go-to comfort food year-round.
What makes this soup so special is the five spice blend—a fragrant mix of cinnamon, star anise, fennel, cloves, and peppercorns that transforms ordinary chicken soup into something restaurant-worthy. While the chicken roasts in the oven with garlic and savory seasonings, you’ll toast those whole spices until your kitchen smells absolutely incredible. It’s like therapy in pot form, honestly.
The best part? This quick comfort meal comes together in under an hour, uses simple ingredients you can find at any grocery store, and is naturally gluten-free when you use the right noodles and tamari. Whether you’re nursing a cold, craving something cozy, or just want to impress your dinner guests, this aromatic bowl delivers every single time.
Table of Contents
Ingredients
Roasted Chicken Thighs
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 1.5 lbs (680g) |
| Garlic cloves | 2, smashed |
| Ground five spice | 1 tsp |
| Chicken stock | ½ cup (120ml) |
| Gluten-free soy sauce or tamari | 1 tbsp (15ml) |
| Rice vinegar | 1 tbsp (15ml) |
Soup
| Ingredient | Amount |
|---|---|
| Cinnamon stick | 1 |
| Star anise | 2 |
| Fennel seeds | 1 tsp |
| Black peppercorns | 1 tsp |
| Whole cloves | 5 |
| Vegetable oil | 1 tbsp (15ml) |
| Large white onion | 1, halved |
| Garlic cloves | 3, smashed |
| Fresh ginger | 1-inch piece, sliced |
| Chicken broth | 4 cups (960ml) |
| Water | 2 cups (480ml) |
| Vietnamese fish sauce (gluten-free) | 2 tbsp (30ml) |
| Rice wine vinegar | 2 tbsp (30ml) |
| Gluten-free soy sauce or tamari | 2 tbsp (30ml) |
| Sugar | 1 tbsp |
Add-Ins
| Ingredient | Amount |
|---|---|
| Flat rice noodles | 8 oz |
| Red chili | 1, sliced |
| Fresh cilantro | ½ cup, chopped |
| Fresh mint leaves | ½ cup |
| Spring onions | 5, thinly sliced |
| Lime | 1, cut into wedges |
Instructions
Step 1 – Prepare the Chicken: Preheat your oven to 400°F (205°C) and grab a large baking dish. Add the chicken thighs and smashed garlic cloves, then sprinkle the ground five spice evenly over everything. Pour in the chicken stock, soy sauce, and rice vinegar—this creates the most amazing braising liquid that keeps the chicken incredibly juicy.
Step 2 – Roast: Place the baking dish in the middle of your oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C). You’ll know it’s getting close when your whole kitchen starts smelling like a cozy Chinese restaurant. Once cooked through, remove from the oven and let it rest while you build that rich savory broth.
Step 3 – Toast Spices: Heat a large, heavy-bottomed pot over medium heat and add all your whole spices—the cinnamon stick, star anise, cloves, fennel seeds, and peppercorns. Dry-toast them for about 1 minute, stirring occasionally, until they smell absolutely incredible and aromatic. This step is pure magic and totally worth the extra minute!
Step 4 – Fry Aromatics: Add the vegetable oil to your toasted spices, then place the halved onion in the pot cut-side down. Toss in the smashed garlic and ginger slices, and let everything gently fry for 3-4 minutes over medium-high heat without stirring—this creates beautiful caramelization. If things start looking dry or smoky, add just a touch more oil.
Step 5 – Build the Broth: Pour in the chicken broth, water, fish sauce, rice vinegar, soy sauce, and sugar. Bring everything to a gentle boil, then reduce the heat to maintain a peaceful simmer. Cover with a fitted lid and let it bubble away for at least 20 minutes to develop those deep, complex flavors. Taste after 20 minutes and adjust with salt and pepper as needed—trust your palate here!
Step 6 – Cook Noodles: While the broth simmers, cook your flat rice noodles in a separate large pot according to the package instructions, usually about 5-7 minutes. Drain them well and divide between 4 serving bowls—this keeps them from getting mushy in the broth.
Step 7 – Assembly: Slice your rested chicken into bite-sized pieces and divide it among the four bowls. Ladle that gorgeous, aromatic broth over everything, then top with fresh cilantro, mint, sliced chili, and spring onions. Serve each bowl with a lime wedge on the side for squeezing—that bright citrus kick takes this Five Spice Chicken Noodle Soup right over the top!
Substitutions
Can’t find chicken thighs? Boneless chicken breasts work too, though they’re slightly less forgiving—reduce the roasting time to 25-30 minutes and check the temperature earlier. You could also use leftover rotisserie chicken or even this white wine braised chicken for a shortcut version with different flavor notes.
If you don’t have whole spices on hand, you can use 2 teaspoons of pre-ground five spice powder added directly to the broth. You’ll miss out on some of that toasted aromatic depth, but it still creates a delicious rich savory broth in a pinch.
For the fish sauce, you can substitute with additional soy sauce or tamari, though you’ll lose some of that umami complexity. Well… if you’re avoiding fish products entirely, a splash of Worcestershire sauce (check for gluten-free!) or extra soy sauce with a pinch of anchovy paste works surprisingly well.
Don’t have flat rice noodles? Any gluten-free noodle works beautifully here—rice vermicelli, soba noodles made from 100% buckwheat, or even spiralized zucchini for a low-carb twist. According to trusted gluten-free cooking resources, rice-based noodles are among the most reliable gluten-free options for Asian-inspired dishes.
Troubleshooting
If your broth tastes flat or lacks depth, you probably need more salt or a splash of extra fish sauce. This quick comfort soup relies on those savory, salty elements to balance the aromatic spices, so don’t be shy about seasoning to taste.
Chicken coming out dry? Make sure you’re not overcooking it—invest in a good meat thermometer and pull it right at 165°F (74°C). Chicken thighs are more forgiving than breasts, but even they can dry out if left too long in the oven.
Spices tasting bitter? This happens when you toast them too long or at too high a heat. Keep the temperature at medium and watch them carefully—you want fragrant, not burnt. If it happens, start over with fresh spices; there’s no saving bitter, scorched aromatics.
Noodles getting mushy and clumpy? Cook them separately and add them to individual bowls rather than directly to the broth pot. This keeps them at the perfect texture and prevents them from absorbing too much liquid and turning into mush.
Storage
Store the components of this Five Spice Chicken Noodle Soup separately for best results. Keep the broth in an airtight container in the refrigerator for up to 4 days, the sliced chicken in another container for 3-4 days, and the fresh herbs in a separate bag. This prevents everything from getting soggy and sad.
For meal prep, portion the broth and chicken into individual containers and cook fresh noodles each time you’re ready to eat. You know what? This actually makes weekday lunches incredibly easy—just heat, add noodles, and top with fresh herbs for a restaurant-quality bowl in minutes.
The rich savory broth also freezes beautifully for up to 3 months. Freeze it in 2-cup portions so you can thaw exactly what you need. Just remember to leave a little headspace in your containers since liquids expand when frozen.
Serving Suggestions
This aromatic soup is perfect for chilly autumn evenings, fighting off winter colds, or anytime you need serious comfort in a bowl. Serve it with a side of spring rolls, steamed dumplings, or a simple cucumber salad for a complete Asian-inspired meal.
It’s also fantastic for casual dinner parties—set up a toppings bar with extra herbs, chilies, lime wedges, and bean sprouts so everyone can customize their bowl. Man, oh man, does this impress guests while requiring surprisingly little effort on your part!
For a heartier meal, serve alongside this vegan gumbo that’ll warm you right up for a soup-swap party, or finish with something light and sweet like gluten-free Arctic roll for a memorable menu that covers all the bases.
Variations
Vegetarian Version: Skip the chicken entirely and use vegetable broth with extra mushrooms—shiitake, oyster, or king trumpet all add wonderful umami depth. Add cubed firm tofu or edamame for protein, and you’ve got an equally satisfying quick comfort bowl.
Spicy Lovers: Double or triple the red chili, add a spoonful of chili oil to each bowl, or stir in some sambal oelek to the broth. The aromatic spices can handle the heat and actually taste even better with a little kick.
Low-Carb Option: Replace the rice noodles with spiralized daikon radish, zucchini noodles, or shirataki noodles. You’ll still get that slurp-worthy texture without the carbs, and the rich savory broth more than makes up for any difference.
Kid-Friendly Version: Reduce the spices by half and skip the chili entirely for milder flavors. Shred the chicken into smaller pieces and cut the noodles shorter with kitchen scissors—kids love being able to eat this without struggling with long noodles.
Slow Cooker Adaptation: Toast the spices and fry the aromatics as directed, then transfer everything to a slow cooker with the liquids. Cook on low for 6-8 hours, add the pre-cooked chicken and noodles in the last 30 minutes, and you’ve got hands-off comfort food.
FAQs About Five Spice Chicken Noodle Soup
Can I make this Five Spice Chicken Noodle Soup ahead of time?
Absolutely! The broth actually tastes better when the flavors have time to meld overnight in the fridge. Just store the components separately and assemble fresh bowls when you’re ready to serve for optimal texture and freshness.
What if I can’t find five spice powder?
You can make your own by grinding equal parts star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. Alternatively, this recipe already uses whole spices that create a similar aromatic profile, so you can skip the ground five spice in the chicken marinade if needed.
How do I know when the chicken is done?
Use an instant-read thermometer inserted into the thickest part of the thigh—it should read 165°F (74°C). The juices should run clear, and the meat should feel firm but not tough when you press it gently.
Best way to store leftover herbs?
Wrap cilantro and mint stems in a damp paper towel, place in a plastic bag with some air, and store in the crisper drawer. They’ll stay fresh for 3-5 days this way, much longer than if you just toss them loose in the fridge.
Why does my broth look cloudy?
A cloudy rich savory broth is actually a good thing here—it means you’ve extracted all those wonderful flavors and collagen from the chicken. If you prefer a crystal-clear broth, skim off any foam that rises during the first 10 minutes of simmering.
Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time to 25-30 minutes and check the temperature early. Breasts dry out faster than thighs, so keep a close eye on them and err on the side of slightly undercooking rather than over.
Final Thoughts
There you have it—a Five Spice Chicken Noodle Soup that brings restaurant-quality aromatic flavors straight to your kitchen without the fuss or hours of simmering.
This rich savory broth combined with tender chicken, silky noodles, and fresh herbs creates the kind of quick comfort that makes you feel like everything’s going to be okay. Whether you’re meal prepping for the week or need something special for Sunday dinner, this bowl has your back!
Five Spice Chicken Noodle Soup
Equipment
- Large baking dish
- Large heavy-bottomed pot
- Separate large pot for noodles
- Meat thermometer
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Roasted Chicken Thighs
- 1.5 lbs boneless, skinless chicken thighs 680g
- 2 cloves garlic smashed
- 1 tsp ground five spice
- ½ cup chicken stock 120ml
- 1 tbsp gluten-free soy sauce or tamari 15ml
- 1 tbsp rice vinegar 15ml
Soup
- 1 cinnamon stick
- 2 star anise
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 5 whole cloves
- 1 tbsp vegetable oil 15ml
- 1 large white onion halved
- 3 cloves garlic smashed
- 1 inch fresh ginger sliced
- 4 cups chicken broth 960ml
- 2 cups water 480ml
- 2 tbsp Vietnamese fish sauce gluten-free, 30ml
- 2 tbsp rice wine vinegar 30ml
- 2 tbsp gluten-free soy sauce or tamari 30ml
- 1 tbsp sugar
Add-Ins
- 8 oz flat rice noodles
- 1 red chili sliced
- ½ cup fresh cilantro chopped
- ½ cup fresh mint leaves
- 5 spring onions thinly sliced
- 1 lime cut into wedges
Instructions
- Preheat your oven to 400°F (205°C) and grab a large baking dish. Add the chicken thighs and smashed garlic cloves, then sprinkle the ground five spice evenly over everything. Pour in the chicken stock, soy sauce, and rice vinegar—this creates the most amazing braising liquid that keeps the chicken incredibly juicy.
- Place the baking dish in the middle of your oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C). You’ll know it’s getting close when your whole kitchen starts smelling like a cozy Chinese restaurant. Once cooked through, remove from the oven and let it rest while you build that rich savory broth.
- Heat a large, heavy-bottomed pot over medium heat and add all your whole spices—the cinnamon stick, star anise, cloves, fennel seeds, and peppercorns. Dry-toast them for about 1 minute, stirring occasionally, until they smell absolutely incredible and aromatic. This step is pure magic and totally worth the extra minute!
- Add the vegetable oil to your toasted spices, then place the halved onion in the pot cut-side down. Toss in the smashed garlic and ginger slices, and let everything gently fry for 3-4 minutes over medium-high heat without stirring—this creates beautiful caramelization. If things start looking dry or smoky, add just a touch more oil.
- Pour in the chicken broth, water, fish sauce, rice vinegar, soy sauce, and sugar. Bring everything to a gentle boil, then reduce the heat to maintain a peaceful simmer. Cover with a fitted lid and let it bubble away for at least 20 minutes to develop those deep, complex flavors. Taste after 20 minutes and adjust with salt and pepper as needed—trust your palate here!
- While the broth simmers, cook your flat rice noodles in a separate large pot according to the package instructions, usually about 5-7 minutes. Drain them well and divide between 4 serving bowls—this keeps them from getting mushy in the broth.
- Slice your rested chicken into bite-sized pieces and divide it among the four bowls. Ladle that gorgeous, aromatic broth over everything, then top with fresh cilantro, mint, sliced chili, and spring onions. Serve each bowl with a lime wedge on the side for squeezing—that bright citrus kick takes this Five Spice Chicken Noodle Soup right over the top!
