Description
A comforting and flavorful Asian Chicken Noodle Soup featuring tender shredded chicken, fragrant garlic and ginger, and delicate rice noodles in a savory broth seasoned with soy sauce and rice vinegar. Ready in just 35 minutes, this soup is perfect for a quick and satisfying meal.
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
Soup Ingredients
- 2 cups cooked chicken, shredded
- 200 g rice noodles
- 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, cooking for about 1 minute until fragrant to release their flavors.
- Prepare Broth: Pour in the chicken broth and water. Stir in the soy sauce and rice vinegar. Bring the mixture to a gentle simmer.
- Cook Noodles and Chicken: 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 hot soup into bowls. Garnish with sliced green onions, chopped cilantro, and lime wedges for added freshness and brightness.
Notes
- You can use leftover rotisserie chicken or freshly cooked chicken for this recipe.
- If rice noodles are not available, thin wheat or egg noodles can be substituted.
- Adjust soy sauce according to your salt preference, as store-bought broth may vary in sodium content.
- For added spice, consider adding chili flakes or a drizzle of chili oil when serving.
- To make this soup gluten free, ensure the soy sauce is gluten free or use tamari as a substitute.
