This Chicken Rice Noodle Soup is a warm hug in a bowl! With tender chicken and soft rice noodles swimming in a tasty broth, it’s comfort food at its best.
I love to make this soup when I want something cozy. It’s quick to whip up, and you can always add your favorite veggies for extra crunch. Yum!
Key Ingredients & Substitutions
Chicken Broth: Use low-sodium chicken broth for better control over saltiness. If you’re vegetarian or want a lighter version, vegetable broth works just fine too.
Chicken Breasts: Boneless, skinless chicken is the go-to for tender meat. For a different flavor, try using thighs or cooked rotisserie chicken for even quicker prep.
Rice Noodles: I like using thin rice noodles; they soak up the broth beautifully. If you can’t find rice noodles, you can substitute with other types, just watch the cooking times!
Veggies: Feel free to get creative! Broccoli, bell peppers, or a handful of spinach can brighten the soup and add extra nutrients.
Fresh Herbs: I often use cilantro, but parsley is just as refreshing. If you’re not a fan of either, green onions make a great garnish too.
How Do You Make Sure Your Broth Is Flavorful?
To make a delicious broth, sauté onions, garlic, and ginger in oil before adding the chicken. This enhances the soup’s base and infuses it with flavor. Remember, simmer gently; a rapid boil can make the chicken tough.
- Cook the aromatics for about 3-4 minutes until fragrant.
- Add the chicken and broth, then bring it to a gentle boil before reducing heat.
- Adjust seasoning with salt and pepper at the end to balance the flavors.
Chicken Rice Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 6 oz rice noodles
- 1 cup diced carrots
- 1 cup chopped green beans
- 1/2 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Time Estimate:
This Chicken Rice Noodle Soup will take about 10 minutes to prep and about 30 minutes to cook, making a total of around 40 minutes. Get ready to enjoy a warm and delicious meal!
Step-by-Step Instructions:
1. Start with Sautéing Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté these for about 3-4 minutes until everything is fragrant and the onion turns translucent.
2. Cook the Chicken:
Add the boneless chicken breasts to the pot and pour in the chicken broth. Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes until the chicken is fully cooked.
3. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the broth. Use two forks to shred the chicken into bite-sized pieces and set it aside for later.
4. Add the Vegetables:
Now, add the diced carrots, chopped green beans, and sliced mushrooms to the broth. Let everything simmer for about 5 minutes, or until the vegetables are tender and vibrant.
5. Cook the Rice Noodles:
While the vegetables are cooking, prepare the rice noodles according to the package instructions. When cooked, drain them and rinse with cold water to keep them from sticking together.
6. Combine Everything:
Return the shredded chicken back to the pot with the broth and vegetables. Taste the soup and season it with salt and pepper based on your preference.
7. Assemble Your Bowls:
Place a portion of the cooked rice noodles into each serving bowl. Gently ladle the hot soup filled with chicken and vegetables over the noodles, making sure to get plenty of broth.
8. Garnish and Serve:
Finish off with a sprinkle of fresh parsley or cilantro on top for some extra flavor. Serve immediately and enjoy your delicious Chicken Rice Noodle Soup!
Can I Use Leftover Chicken for This Recipe?
Absolutely! If you have leftover cooked chicken, simply shred it and add it to the soup towards the end of the cooking process, just to heat it through. This will save you time and still yield a delicious soup!
What Type of Rice Noodles Should I Use?
I recommend using thin rice noodles, also known as vermicelli. They cook quickly and absorb the broth wonderfully. If you can’t find rice noodles, you can substitute with egg noodles or even whole wheat noodles, just keep an eye on the cooking time.
Can I Add Other Vegetables?
Yes, you can! Feel free to get creative with your veggies. Broccoli, bell peppers, or snap peas can all work well. Just ensure they’re cut into small, bite-sized pieces for even cooking.
How Do I Store and Reheat Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. You may need to add a splash of broth or water since the noodles can soak up the liquid as it sits!
