Description
This Asian Chicken Noodle Soup is a comforting and flavorful dish featuring tender shredded chicken, fragrant garlic and ginger, and delicate rice noodles simmered in a savory broth with soy sauce and rice vinegar. Topped with fresh green onions, cilantro, and a squeeze of lime, this soup offers a perfect balance of tangy, savory, and fresh flavors 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 minced garlic and grated ginger, cooking for about 1 minute until fragrant to release their flavors.
- Prepare Broth: Pour in chicken broth and water, then add soy sauce and rice vinegar. Bring the mixture to a gentle simmer to develop a balanced and savory broth.
- Cook Chicken and Noodles: Add the shredded chicken and rice noodles into the simmering broth. Cook for 5 to 7 minutes, or until the noodles are tender and heated through.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with sliced green onions, chopped cilantro, and lime wedges for a fresh and zesty finish.
Notes
- Use cooked chicken from leftover roasted chicken or a rotisserie chicken for convenience.
- Adjust the soy sauce quantity according to your salt preference.
- Rice noodles cook quickly; avoid overcooking to prevent them from becoming mushy.
- This soup can be customized with additional vegetables like bok choy or mushrooms.
- For a spicier version, add chili flakes or fresh sliced chilies when cooking the aromatics.
