If you’re searching for a nourishing and utterly satisfying meal that wraps you up in comfort, look no further than Black Sesame Chicken Soup. This bowl is a labor of love that melds aromatic sesame seeds with juicy chicken, fresh greens, and a savory broth, resulting in a soup that’s both timelessly comforting and uniquely crave-worthy. It’s the kind of soup you’ll want to revisit again and again—deeply flavorful, with every spoonful offering a cozy balance of toasty nuttiness and vibrant savory notes.
Ingredients You’ll Need
Let’s celebrate the simplicity of this soup’s ingredients—each one plays a starring role, whether it’s boosting the flavor, giving a lift to the texture, or adding a splash of color to your bowl. There’s nothing extra or fussy here, just honest ingredients coming together for a show-stopping dish.
- Chicken (1 ½ lbs bone-in, skinless thighs or breasts): Opt for bone-in cuts for richer flavor and juicy, tender meat in your Black Sesame Chicken Soup.
- Low-sodium chicken broth (6 cups): This forms the flavorful, comforting base while keeping the soup from getting too salty.
- Toasted black sesame seeds (1 tablespoon): The signature ingredient, these seeds add unforgettable nuttiness and gorgeous color.
- White sesame seeds (1 tablespoon): Their subtle, creamy flavor complements and balances the intensity of black sesame.
- Sesame oil (1 tablespoon): Imparts irresistible fragrance and a silken finish to the finished soup.
- Garlic, minced (4 cloves): Essential for depth; fresh garlic infuses the whole pot with warmth and savoriness.
- Fresh ginger, sliced (1 inch): A pop of gentle heat and brightness, tying together the savory flavors.
- Green onions, chopped (2; white and green parts separated): The white parts bring a subtle oniony base, while the green parts are perfect for a flavorful garnish.
- Soy sauce (2 tablespoons): Delivers umami depth and saltiness to balance the broth.
- Rice vinegar (1 tablespoon): Lifts and brightens the overall flavor profile.
- Salt (½ teaspoon): For seasoning just to the right level.
- White pepper (¼ teaspoon): A gentle heat that’s aromatic rather than spicy.
- Shiitake mushrooms, sliced (1 cup, optional): Add a woodland earthiness and lovely texture, if you love mushrooms.
- Baby spinach or bok choy (2 cups): The greens wilt beautifully, adding color, freshness, and nutrients.
How to Make Black Sesame Chicken Soup
Step 1: Sauté the Aromatics
Start by heating the sesame oil in a large pot over medium heat. Toss in the minced garlic, sliced ginger, and the white parts of the green onions. Sauté everything for 2 to 3 minutes until your kitchen is filled with their glorious aroma—this step is the flavor-building foundation for your Black Sesame Chicken Soup.
Step 2: Simmer the Chicken and Broth
Add the chicken thighs (or breasts, if you prefer), followed by the low-sodium chicken broth, soy sauce, and rice vinegar. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and cook it for about 25 to 30 minutes, letting the chicken become wonderfully tender while the flavors meld.
Step 3: Shred the Chicken
Once the chicken is cooked through and almost falls apart at a touch, take it out of the pot and place it on a plate. Use two forks to shred the meat into bite-sized pieces—this guarantees every spoonful of soup gets a bit of juicy chicken. Slide the shredded chicken back into the simmering broth.
Step 4: Add Sesame Seeds, Mushrooms, and Greens
Now, stir in both the toasted black sesame seeds and white sesame seeds; these will give your Black Sesame Chicken Soup that toasty, nutty complexity. If you’re a fan of mushrooms, add the sliced shiitakes now. Drop in the baby spinach or bok choy and let everything simmer for an additional 5 to 7 minutes, just until the greens are softened and the mushrooms, if using, are tender.
Step 5: Season and Serve
Taste your soup, and add salt and white pepper until it’s seasoned to perfection. Ladle steaming soup into bowls, and finish each with a sprinkle of the green onion tops and, if you’d like, a few extra sesame seeds. It’s now ready to bowl you over!
How to Serve Black Sesame Chicken Soup
Garnishes
The final flourish truly makes the dish. Scatter the reserved green parts of the scallions on top for a flash of color and a gentle bite, and don’t hold back on an extra sprinkle of both black and white sesame seeds for visual flair and one last hit of nutty aroma. If you’re feeling fancy, a quick drizzle of toasted sesame oil can add even more depth.
Side Dishes
Black Sesame Chicken Soup is wonderfully satisfying on its own, but if you’d like to round out your meal, try serving it with a side of steamed jasmine rice or fluffy white rice, which soaks up every drop of broth. Lightly sautéed Asian greens, pickled vegetables, or even a cold cucumber salad pair beautifully, bringing a refreshing crunch alongside the cozy soup.
Creative Ways to Present
For an elegant touch, serve your Black Sesame Chicken Soup in individual bowls with a swirl of chili oil or a nest of fresh herbs on top. You can transform it into a heartier meal by adding a handful of cooked noodles directly to each bowl or by stacking tender shredded chicken on top for a restaurant-worthy presentation. Sharing a soup bar with small bowls of garnishes—chopped herbs, fried shallots, and toasted sesame seeds—lets everyone customize their perfect bowl.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), Black Sesame Chicken Soup keeps very well in the refrigerator. Simply cool the soup to room temperature, transfer it to an airtight container, and store for up to 3 days. You may notice the flavors deepening and the broth becoming even more fragrant after sitting for a day.
Freezing
This soup is absolutely freezer-friendly! Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Label and store for up to 2 months. For the best texture, consider freezing without the greens and adding fresh spinach or bok choy when you reheat.
Reheating
To reheat, bring the chilled Black Sesame Chicken Soup to a gentle simmer on the stovetop over medium heat, stirring occasionally until hot throughout. If you’ve added rice or noodles, you may need to add a splash more broth to loosen it up. Just don’t let it boil too vigorously, as you want the chicken to stay tender.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Both options work well in Black Sesame Chicken Soup. Thighs yield a juicier, richer result, but breasts will give you leaner meat and still soak up all those wonderful sesame flavors.
Does the soup taste very sesame-forward?
The black and white sesame seeds lend a distinctive nuttiness, but they don’t overwhelm the soup. Instead, you’ll get a layered flavor that’s savory, warm, and gently toasty without tasting overpowering or bitter.
What can I use in place of shiitake mushrooms?
If shiitake mushrooms aren’t available, cremini or button mushrooms are both delicious alternatives. You could even skip them altogether and still have a gorgeous bowl of Black Sesame Chicken Soup.
Can I make this gluten-free?
Yes! Simply swap regular soy sauce for tamari or coconut aminos to make your Black Sesame Chicken Soup fully gluten-free without losing any of the umami depth.
How can I make the soup extra filling?
For a heartier meal, add cooked rice or noodles directly to the pot before serving. These absorb the savory broth beautifully, making the soup feel even more satisfying—perfect for lunch or a cozy dinner.
Final Thoughts
Warm, nutty, and deeply comforting, Black Sesame Chicken Soup deserves a spot in your regular dinner rotation. Give it a try the next time you want to treat yourself to a homemade bowl of comfort, and don’t forget to make extra for lunch the next day—you might just crave it all week long!
Print
Black Sesame Chicken Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Black Sesame Chicken Soup is a comforting and flavorful Asian-inspired dish that is perfect for chilly days. The combination of tender chicken, earthy sesame seeds, and fresh greens creates a nourishing and satisfying bowl of soup.
Ingredients
For the Soup:
- 1 ½ lbs bone-in, skinless chicken thighs or breasts
- 6 cups low-sodium chicken broth
- 1 tablespoon toasted black sesame seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 inch fresh ginger, sliced
- 2 green onions, chopped (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 cup shiitake mushrooms, sliced (optional)
- 2 cups baby spinach or bok choy
Instructions
- In a large pot, heat sesame oil over medium heat. Add garlic, ginger, and the white parts of the green onions, sautéing for 2–3 minutes until fragrant.
- Add the chicken thighs, broth, soy sauce, and vinegar. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the black and white sesame seeds, mushrooms (if using), and spinach or bok choy.
- Simmer for another 5–7 minutes until the greens are wilted and the mushrooms are tender. Season with salt and white pepper to taste.
- Ladle into bowls and garnish with the green parts of the scallions and additional sesame seeds if desired.
Notes
- For a nuttier flavor, grind some of the black sesame seeds before adding.
- You can use rotisserie chicken for a quicker version.
- Add cooked rice or noodles to make it more filling.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 630mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
