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Adam Richman's Roasted Chicken Soup

The "Man vs. Food Nation" star shared a favorite recipe of his.
skill level
Over 120min
Contributed by :
Adam Richman of "Man vs. Food Nation" stopped by to share this take on a classic chicken soup dish with an asian twist.

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  • 1 gallon of your favorite chicken stock
  • Kosher salt and white pepper (to taste)
  • 4 tablespoons Duck Sauce
  • 1 tablespoon Garlic (minced)
  • 1 teaspoon Sriracha
  • 4 chicken thighs (boneless and skinless)
  • 1 chicken breast (boneless and skinless)
  • 2 tablespoons Miso paste
  • Glass (cellophane) noodles (in 4 bird’s nest ([or bunches])
  • 2 scallions (minced) 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 gallon of your favorite chicken stock
    Heat your favorite chicken stock.
  • 2
    4 tablespoons Duck Sauce
    1 tablespoon Garlic, minced
    1 teaspoon Sriracha
    Preheat oven to 350. Mix duck sauce, garlic and Sriracha in a small bowl.
  • 3
    4 chicken thighs, boneless, skinless
    1 chicken breast, boneless, skinless
    Add skinless chicken thighs and breasts and coat well. Put chicken on baking tray and into oven. After 5 minutes, flip and cook for another three minutes. 
  • 4
    2 tablespoons Miso paste
    Kosher salt and white pepper, to taste
    After soup has simmered for an hour, strain soup and return it to pot (if you've used homemade chicken stock, you might need to strain. Otherwise, you likely won't). Bring back to a boil, skim off any fat that rises to surfaces, and return to a simmer. Whisk in miso paste and taste. If necessary, add salt and pepper.
  • 5
    Glass (cellophane) noodles in 4 bird’s nest (or bunches)
    2 scallions (minced)
    To serve, place bunch of glass noodles into each bowl. Divide chicken into four parts and place directly over noodles. Ladle in soup, garnish with scallions.

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