Description
This Asian Chicken Noodle Soup is a flavorful and comforting dish featuring tender shredded chicken, fragrant ginger and garlic, delicate rice noodles, and a savory broth enhanced with soy sauce and rice vinegar. Ready in just 35 minutes, it’s perfect for a quick weeknight meal or anytime you crave a cozy bowl of soup with fresh garnishes like green onions, cilantro, and lime wedges.
Ingredients
Scale
Sauce and Broth
- 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
- Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger and cook for about 1 minute until fragrant, which will release their flavors into the oil.
- Prepare Broth: Pour in the chicken broth and water into the pot. Then add the soy sauce and rice vinegar, stirring to combine all ingredients. Bring the mixture to a gentle simmer to meld the flavors.
- Add Chicken and Noodles: Stir in the shredded cooked chicken and the rice noodles into the simmering broth. Cook for 5 to 7 minutes, or until the noodles become tender and fully cooked.
- Serve and Garnish: Use a ladle to pour the soup into bowls. Top each serving with sliced green onions, chopped cilantro, and a wedge of lime to add fresh and zesty notes to the soup.
Notes
- Use pre-cooked chicken or leftover roasted chicken to save time.
- If you prefer a spicier soup, consider adding chili flakes or a dash of sriracha sauce.
- Rice noodles cook quickly; avoid overcooking to maintain their texture.
- Lime wedges added just before serving brighten the flavor significantly.
- For a gluten-free option, ensure the soy sauce is certified gluten-free.
