This Chicken Rice Noodle Soup is warm and comforting, perfect for any day. Filled with tender chicken, soft rice noodles, and a lightly flavored broth, it feels like a hug in a bowl!
It’s so easy to make—I just cook the chicken, add the noodles, and let everything simmer together. Plus, I can toss in my favorite vegetables for extra crunch! Yum!
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs. I prefer thighs for their juiciness. If you’re looking for a quicker option, rotisserie chicken works great as a shortcut!
Rice Noodles: I used medium-width rice noodles, but thin noodles are also great. If you can’t find rice noodles, try substituting with angel hair pasta or even zucchini noodles for a low-carb option.
Chicken Broth: Homemade broth adds a personal touch, but store-bought works just fine. If you want a richer flavor, use low-sodium broth to control the saltiness.
Vegetables: Green beans and carrots are my go-tos, but feel free to swap them with bell peppers, bok choy, or mushrooms. Use what’s in season or what you have on hand!
Fish Sauce: This adds depth to the soup, but for a vegetarian version, you can substitute it with soy sauce or coconut aminos to keep the flavor profile intact.
How Do I Get Perfectly Flavored Broth?
The broth is the heart of the soup, so seasoning it well is key. Start by sautéing garlic and ginger in oil to create a fragrant base. This step enhances the overall aroma and flavor.
- After sautéing, pour in the chicken broth and bring it gently to a boil.
- Simmer with the chicken for 15-20 minutes to allow the flavors to meld and the chicken to tenderize.
- Adjust seasonings like salt, pepper, and fish sauce towards the end to tailor the taste to your liking.
Remember, tasting the broth before serving is crucial to achieving that perfectly balanced flavor!
Chicken Rice Noodle Soup
Ingredients You’ll Need:
- 6 cups chicken broth
- 1 lb (450g) boneless skinless chicken breast or thighs
- 4 oz (115g) rice noodles (thin or medium-width)
- 1 cup green beans, cut into 1-inch pieces
- 1/2 cup carrots, thinly sliced
- 1/4 cup pickled mustard greens or chopped greens (optional)
- 2 cloves garlic, minced
- 1 small piece ginger (about 1-inch), sliced
- 1-2 red chilies, thinly sliced (for garnish)
- 2 hard-boiled eggs, halved
- 2 tsp fish sauce (adjust to taste)
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro or green onions, chopped (optional garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 35 minutes to cook, making a total of approximately 50 minutes. It’s a great way to create a comforting meal without spending all day in the kitchen!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger. Sauté until fragrant, which should take about 1-2 minutes. Be careful not to burn them!
2. Prepare the Broth:
Next, pour in the chicken broth and bring it to a gentle boil. This will create a flavorful base for your soup.
3. Cook the Chicken:
Add the whole chicken breasts or thighs into the boiling broth. Let them simmer for about 15-20 minutes, or until the chicken is fully cooked. You’ll know it’s ready when it’s no longer pink in the center.
4. Shred the Chicken:
Remove the chicken from the pot and let it cool slightly. Then, use two forks to shred the chicken into bite-sized pieces. Set aside.
5. Add Vegetables:
With the chicken set aside, add the sliced carrots and cut green beans to the broth. Cook these for about 5-7 minutes until they’re tender but still crisp—nobody wants mushy vegetables!
6. Combine Chicken and Season:
Now, add the shredded chicken back to the pot. Stir in the fish sauce, and season the soup with salt and pepper to your liking. Give it a gentle stir to combine everything.
7. Prepare the Rice Noodles:
In a separate bowl, soak the rice noodles in hot water until they’re softened but not mushy (usually around 5-7 minutes). Once softened, drain them well.
8. Assemble the Bowls:
Divide the softened rice noodles into serving bowls. Ladle the hot broth, chicken, and vegetables over the noodles, ensuring everyone gets a good mix!
9. Garnish:
Top each bowl with sliced red chili for a little kick, pickled mustard greens if you’re using them, and half of a hard-boiled egg. They add not just a pretty touch but also extra richness.
10. Enjoy the Soup:
Garnish with fresh cilantro or chopped green onions if you like. Serve immediately while it’s hot, and enjoy your comforting Chicken Rice Noodle Soup!
This soup is light, fragrant, and packed with flavors that’ll warm you right up. Perfect for any chilly day or whenever you’re in need of a hearty meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to cook it through fully, which may take a bit longer than using thawed chicken. Ensure it reaches an internal temperature of 165°F (75°C).
What If I Don’t Have Rice Noodles?
No worries! You can substitute rice noodles with thin spaghetti or even zucchini noodles for a low-carb option. Just adjust cooking times as needed, since different noodles will have different cooking times.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the noodles separate from the broth to avoid them becoming too soggy. When you’re ready to eat, simply reheat the broth and add the noodles back in!
Can I Add Other Vegetables?
Absolutely! Feel free to add your favorite veggies like bell peppers, bok choy, or mushrooms. Just remember to cut them into similar sizes for even cooking, and adjust the cooking time as necessary.
