Description
This Asian Chicken Noodle Soup is a comforting and flavorful dish combining tender shredded chicken, aromatic garlic and ginger, savory chicken broth, and delicate rice noodles. Enhanced with soy sauce, rice vinegar, and fresh garnishes like green onions, cilantro, and lime wedges, it offers a perfect balance of tangy and savory notes in just 35 minutes.
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
Garnish
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant and aromatic.
- Add liquids and seasoning: Pour in the chicken broth and water, then stir in the soy sauce and rice vinegar. Bring the mixture to a simmer to meld the flavors together.
- Cook chicken and noodles: Add the shredded cooked chicken and rice noodles to the pot. Simmer for 5-7 minutes until the noodles are tender and have absorbed some broth flavor.
- Serve and garnish: Ladle the hot soup into bowls and garnish with sliced green onions, chopped cilantro, and lime wedges for a fresh, zesty finish.
Notes
- Use pre-cooked chicken to save time or cook chicken breasts separately and shred them before adding to the soup.
- For a spicier kick, add sliced chili peppers or a dash of chili oil.
- Rice noodles cook quickly; avoid overcooking to prevent sogginess.
- This soup can be made gluten-free by ensuring soy sauce is tamari or gluten-free certified.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.
