This Chicken Rice Noodle Soup is warm and comforting, perfect for any day. It’s made with tender chicken, soft rice noodles, and a flavorful broth that will make your taste buds sing!
Every spoonful feels like a hug in a bowl! I love to add fresh herbs on top for a little extra zing. It’s a simple dish that always brings a smile to my face! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this soup because they cook quickly. You can substitute with chicken thighs for a richer flavor or even use rotisserie chicken for speed. Just add it towards the end to heat through.
Chicken Broth: Using homemade broth adds depth to the flavor. If you’re low on time, store-bought broth works fine! Look for low-sodium options to control the saltiness. Vegetable broth can be used for a vegetarian version, just make sure to adjust the seasoning.
Rice Noodles: Thin rice noodles, like vermicelli, are perfect for this dish. You can swap them with egg noodles or even whole wheat noodles if you prefer. Just remember to cook them separately according to package instructions!
Ginger and Garlic: They add wonderful warmth and flavor. You can use garlic powder and ground ginger in a pinch, but fresh ingredients are usually better for taste. If you don’t like ginger, try lemongrass for a different twist!
How Do I Perfectly Shred Chicken for My Soup?
Shredding chicken can feel tricky, but it’s simple with the right technique. Once your chicken has cooled slightly, use two forks to pull it apart. Hold one fork steady in the chicken and use the other to scrape and shred. For an even easier method, you can use a stand mixer on low speed!
- Let the chicken cool for a few minutes after cooking it in broth.
- Use two forks to shred the chicken into bite-sized pieces.
- Alternatively, place the chicken in the bowl of a stand mixer with a paddle attachment and mix on low for a few seconds.
Chicken Rice Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 thumb-size piece of ginger, peeled and sliced
- 6 oz rice noodles (thin, vermicelli-style)
- 1 tablespoon fish sauce (optional, for depth of flavor)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
For the Garnish:
- 2 green onions, chopped
- 1 small bunch fresh cilantro, chopped
- 1 small red chili, thinly sliced (optional for garnish)
How Much Time Will You Need?
This Chicken Rice Noodle Soup will take about 10 minutes to prepare and 30 minutes to cook. In total, it will take approximately 40 minutes from start to finish, making it a quick and satisfying meal to whip up!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion, minced garlic, and sliced ginger. Sauté this mixture for about 3-4 minutes or until the onions are translucent and everything smells amazing!
2. Cook the Chicken:
Now add the chicken breasts to the pot and pour in the chicken broth. Bring this mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is fully cooked.
3. Prepare the Vegetables:
Once the chicken is done, carefully remove it from the pot and set it aside to cool slightly. While it cools, add the sliced carrots to the broth and let them simmer for about 10 minutes, or until they’re nice and tender.
4. Shred the Chicken:
Once the chicken has cooled enough to handle, shred it into bite-sized pieces using two forks. It’s pretty easy and makes the chicken perfect for your soup!
5. Cook the Rice Noodles:
While everything is simmering, prepare the rice noodles according to the package instructions. Typically, you’ll soak them in hot water for about 5-7 minutes until tender, then drain and set aside.
6. Combine Chicken and Broth:
Return the shredded chicken to the pot. If you’re using fish sauce, add that now. Season the broth with salt and pepper to taste and simmer for a few more minutes.
7. Serve the Soup:
To serve, place a portion of cooked rice noodles in each bowl. Ladle the hot broth filled with chicken and carrots over the noodles for a wonderfully comforting dish.
8. Add the Final Touches:
Garnish your soup with chopped green onions, fresh cilantro, and sliced red chili for a spicy kick if you like it hot!
Enjoy a warm and comforting bowl of Chicken Rice Noodle Soup! It’s sure to lift your spirits and satisfy your taste buds!
Can I Use Store-Bought Rotisserie Chicken Instead?
Absolutely! Using rotisserie chicken can save time and add great flavor. Just shred the chicken and add it to the broth towards the end of cooking to warm it through!
How Can I Make This Soup Spicier?
If you enjoy heat, add more sliced red chili when serving or include some chili paste or sriracha while simmering the broth. Adjust it according to your spice preference!
What Should I Do If I Have Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The noodles may absorb some broth, so you might want to add a little more chicken broth when reheating to maintain the soup consistency.
Can I Make This Soup in Advance?
Yes! You can prepare the broth and chicken ahead of time. Just store them separately until you’re ready to serve. Reheat the broth, shred the chicken, and cook the noodles just before serving to keep everything fresh!
