This Chicken Thigh Noodles recipe delivers deeply comforting, savory flavor with minimal effort. Bone-in, skin-on thighs stay incredibly moist and infuse the broth with rich depth as they simmer. It’s a satisfying, flexible meal perfect for weeknights or cozy weekends.
Love Chicken Thigh Noodles? So do we! If you're into Chicken Thigh Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Thigh Noodles
- Fall-off-the-bone chicken: Bone-in, skin-on thighs stay juicy and absorb all the savory notes.
- Rich, layered broth: Simple ingredients create a deeply satisfying umami base you’ll love.
- Perfectly textured noodles: Udon or lo mein hold their chew and soak up just enough broth.
- Flexible and forgiving: Adapts beautifully to your pantry and mood with easy swaps.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1 tbsp neutral oil (like avocado or vegetable)
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 cups chicken broth (low-sodium if possible)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 200 g fresh udon noodles (or dried lo mein)
- 2 scallions, thinly sliced
- 1 carrot, julienned
- Fresh cilantro for garnish (optional)
Notes: Don’t skip the brown sugar—it balances the soy sauce and rounds out the broth. Fresh udon noodles offer a superior soft, chewy texture.
Tools: Large pot or Dutch oven, tongs, wooden spoon, measuring spoons.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? The bones add incredible depth to the broth as they simmer, and the skin? It renders fat that becomes the base for sautéing your aromatics. You get so much more flavor compared to boneless, skinless cuts.
- Can I use a different type of noodle? Absolutely—just adjust cooking times. Dried noodles might need a minute or two longer in the broth. Avoid very thin noodles like angel hair; they’ll turn to mush before the chicken is done.
- Don’t rush the chicken sear. A golden-brown crust isn’t just for looks. It adds rich, caramelized notes to the entire dish. Let the thighs sizzle undisturbed for a few minutes—you’ll be rewarded.
- Fresh ginger vs. powdered. I really recommend fresh ginger here. That bright, zesty kick cuts through the richness in a way powder just can’t match. But in a pinch, ½ teaspoon of powdered ginger will do.
How to Make Chicken Thigh Noodles
Step 1: Pat the chicken thighs completely dry with paper towels—this is key for getting that crisp, golden skin. Season both sides generously with salt and pepper. Heat the oil in your pot over medium-high heat until it shimmers. Carefully place the thighs skin-side down and let them cook without moving for 6–7 minutes. You’ll hear a steady sizzle… that’s what you want. Flip and cook for another 3 minutes until nicely browned, then transfer to a plate.
Step 2: Reduce the heat to medium. In the same pot, you should see lovely rendered chicken fat and those browned bits at the bottom—that’s flavor gold! Add the minced garlic and grated ginger. Sauté for about 60 seconds until fragrant; be careful not to burn the garlic. It should smell aromatic and slightly sweet.
Step 3: Pour in the chicken broth, soy sauce, brown sugar, and rice vinegar. Use your wooden spoon to scrape up all those browned bits from the bottom of the pot. This step, called deglazing, ensures every bit of flavor makes it into your broth. Bring the liquid to a gentle simmer.
Step 4: Return the chicken thighs to the pot, skin-side up. Lower the heat, cover, and let it simmer gently for 20–25 minutes. The chicken should be tender and nearly falling off the bone. You can check by inserting a fork—if it twists easily, it’s ready.
Step 5: Remove the chicken thighs carefully with tongs and set them aside to cool slightly. While they’re cooling, add the noodles to the simmering broth. Cook according to package directions—usually 4–5 minutes for fresh udon—until they’re soft and chewy.
Step 6: While the noodles cook, you can shred or chop the chicken. I usually pull the meat off the bones in chunks—it’s rustic and satisfying. Discard the bones and skin if you prefer, though I sometimes chop the crispy skin and sprinkle it on top for extra texture.
Step 7: Stir the shredded chicken back into the pot with the noodles and broth. Add the julienned carrot and half of the sliced scallions. Let everything heat through for another minute or two—just until the carrots have softened slightly but still have a bit of crunch.
Step 8: Ladle the Chicken Thigh Noodles into deep bowls. Top with the remaining scallions and fresh cilantro if using. Serve immediately while it’s steaming hot… and don’t forget a spoon for that incredible broth.
Storage & Freshness Guide
- Fridge: Store noodles and broth together in an airtight container for up to 3 days.
- Freezer: Freeze broth and shredded chicken only (no noodles) for up to 3 months.
- Reviving: Reheat gently on the stove with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- Simple cucumber salad — Toss thinly sliced cucumbers with a splash of rice vinegar, a pinch of sugar, and sesame seeds. The cool, crisp contrast cuts through the rich noodles beautifully.
- Quick-pickled radishes — Soak sliced radishes in equal parts rice vinegar and water with a teaspoon of sugar for 30 minutes. Their tangy crunch adds a bright, refreshing element to each bite.
- Steamed bok choy with garlic — Lightly steam bok choy and drizzle with a bit of sesame oil and minced garlic. It’s a simple, healthy side that complements without overpowering.
Drinks
- Jasmine tea, iced or hot — Its floral notes cleanse the palate between bites of savory chicken and rich broth, making each spoonful taste fresh and new.
- Crisp lager or pilsner — The light carbonation and mild bitterness help balance the umami depth, creating a really satisfying pairing for a cozy night in.
- Sparkling water with lemon — Sometimes you just want something clean and bubbly to contrast the hearty, savory flavors—this does the trick perfectly.
Something Sweet
- Mango sticky rice — Sweet, creamy coconut rice with ripe mango offers a tropical finish that feels indulgent yet light after the savory main course.
- Matcha ice cream — The slight bitterness of matcha contrasts wonderfully with the sweet creaminess, providing a cool, elegant end to the meal.
- Orange slices with a sprinkle of cinnamon — Simple, fresh, and barely any effort. The citrus brightness feels cleansing and satisfying after a rich bowl of noodles.
Top Mistakes to Avoid
- Mistake: Overcrowding the pot when searing chicken. If you try to sear all four thighs at once in a small pot, they’ll steam instead of brown. Cook in batches if needed—that golden crust is non-negotiable for flavor.
- Mistake: Boiling the broth aggressively after adding the chicken. A gentle simmer is your friend. A rolling boil can make the chicken tough and cloud the broth. Keep it low and slow for the most tender results.
- Mistake: Adding the noodles too early. If you add them with the raw chicken, they’ll turn to mush by the time the chicken is cooked. Noodles go in at the end—timing is everything for that perfect chew.
- Mistake: Skipping the deglazing step. Those browned bits at the bottom of the pot are packed with savory flavor. If you don’t scrape them up with the broth, you’re literally pouring flavor down the drain.
Expert Tips
- Tip: Make it ahead for deeper flavor. Let the cooked chicken and broth cool completely, then refrigerate overnight. The flavors meld and intensify—just reheat gently and add fresh noodles when ready to serve.
- Tip: Use kitchen shears to shred chicken. Instead of struggling with two forks, snip the cooked thigh meat directly in the pot with clean kitchen shears. It’s faster, easier, and gives you nice, uneven chunks.
- Tip: Customize with spice. Love heat? Add a teaspoon of chili crisp or a drizzle of sriracha to your bowl. The spicy, oily kick takes the broth to a whole new level of deliciousness.
- Tip: Double the broth if you’re a soup lover. Sometimes I add an extra cup of broth and a splash more soy sauce because that liquid is just too good not to have more of.
FAQs
Can I use boneless, skinless chicken thighs?
You can, but you’ll lose some depth of flavor and tenderness. The bones contribute collagen that enriches the broth, and the skin provides fat for sautéing. If using boneless, reduce simmering time to 15 minutes to prevent overcooking. You might also want to add a teaspoon of sesame oil at the end to compensate for the missing richness.
How do I store and reheat leftovers?
Store noodles and broth together in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb liquid, so when reheating, add a splash of water or broth to loosen it up. Gently warm on the stove—microwaving can make the noodles rubbery.
What’s the best noodle substitute for gluten-free diets?
Rice noodles or shirataki noodles work beautifully. For rice noodles, soak them in hot water separately according to package directions, then add to the broth at the very end. Shirataki noodles need rinsing and a quick boil to remove their distinct smell before joining the party.
My broth tastes a bit flat—how can I fix it?
This happens sometimes! Try adding an extra splash of soy sauce for saltiness, a teaspoon of rice vinegar for brightness, or a pinch of brown sugar to round it out. Taste as you go—seasoning is personal, so adjust until it sings to you.
Can I freeze Chicken Thigh Noodles?
I don’t recommend freezing the completed dish with noodles—they turn mushy upon thawing. Instead, freeze the broth and shredded chicken together. When ready to eat, thaw, reheat, and cook fresh noodles to add at the end. It’s a great way to meal-prep the flavorful components!
Chicken Thigh Noodles
Make the best Chicken Thigh Noodles with this easy recipe. Tender chicken & chewy noodles in a rich, savory broth. Ready in 45 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs
-
1 tbsp neutral oil
-
4 cloves garlic (minced)
-
1 inch piece fresh ginger (grated)
-
4 cups chicken broth
-
2 tbsp soy sauce
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1 tbsp brown sugar
-
1 tsp rice vinegar
-
200 g fresh udon noodles
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2 scallions (thinly sliced)
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1 carrot (julienned)
-
Fresh cilantro (for garnish)
Instructions
-
Pat the chicken thighs completely dry with paper towels—this is key for getting that crisp, golden skin. Season both sides generously with salt and pepper. Heat the oil in your pot over medium-high heat until it shimmers. Carefully place the thighs skin-side down and let them cook without moving for 6–7 minutes. You’ll hear a steady sizzle… that’s what you want. Flip and cook for another 3 minutes until nicely browned, then transfer to a plate.01
-
Reduce the heat to medium. In the same pot, you should see lovely rendered chicken fat and those browned bits at the bottom—that’s flavor gold! Add the minced garlic and grated ginger. Sauté for about 60 seconds until fragrant; be careful not to burn the garlic. It should smell aromatic and slightly sweet.02
-
Pour in the chicken broth, soy sauce, brown sugar, and rice vinegar. Use your wooden spoon to scrape up all those browned bits from the bottom of the pot. This step, called deglazing, ensures every bit of flavor makes it into your broth. Bring the liquid to a gentle simmer.03
-
Return the chicken thighs to the pot, skin-side up. Lower the heat, cover, and let it simmer gently for 20–25 minutes. The chicken should be tender and nearly falling off the bone. You can check by inserting a fork—if it twists easily, it’s ready.04
-
Remove the chicken thighs carefully with tongs and set them aside to cool slightly. While they’re cooling, add the noodles to the simmering broth. Cook according to package directions—usually 4–5 minutes for fresh udon—until they’re soft and chewy.05
-
While the noodles cook, you can shred or chop the chicken. I usually pull the meat off the bones in chunks—it’s rustic and satisfying. Discard the bones and skin if you prefer, though I sometimes chop the crispy skin and sprinkle it on top for extra texture.06
-
Stir the shredded chicken back into the pot with the noodles and broth. Add the julienned carrot and half of the sliced scallions. Let everything heat through for another minute or two—just until the carrots have softened slightly but still have a bit of crunch.07
-
Ladle the Chicken Thigh Noodles into deep bowls. Top with the remaining scallions and fresh cilantro if using. Serve immediately while it’s steaming hot… and don’t forget a spoon for that incredible broth.08
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