Description
This Asian Chicken Noodle Soup is a comforting and flavorful dish featuring tender shredded chicken, fragrant garlic and ginger, and delicate rice noodles in a savory broth enhanced with soy sauce and rice vinegar. Ready in just 35 minutes, it’s perfect for a quick and satisfying meal that combines warmth and fresh, vibrant flavors.
Ingredients
Scale
Soup Base
- 1 tbsp vegetable oil
- 2 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 4 cups chicken broth
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Main Ingredients
- 2 cups cooked chicken (shredded)
- 200 g rice noodles
Garnishes
- 2 green onions (sliced)
- 1/4 cup cilantro (chopped)
- 1 lime (cut into wedges)
Instructions
- Heat aromatics: Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger, cooking for 1 minute until fragrant to build the base flavor.
- Add liquids and seasonings: Pour in chicken broth and water. Stir in soy sauce and rice vinegar, then bring the mixture to a gentle simmer, allowing the flavors to meld.
- Cook chicken and noodles: Add the shredded cooked chicken and rice noodles to the simmering broth. Cook for 5 to 7 minutes until the noodles are tender and heated through.
- Serve and garnish: Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and lime wedges for a fresh, tangy finish.
Notes
- Use pre-cooked chicken to speed up preparation time; rotisserie chicken works well.
- If rice noodles are not available, substitute with thin wheat noodles or spaghetti.
- Adjust soy sauce amount to control saltiness according to taste.
- For added heat, include sliced chili peppers or a dash of chili oil when serving.
- This soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
