Description
This Asian Chicken Noodle Soup is a warm, flavorful dish featuring tender shredded chicken, fragrant garlic and ginger, and perfectly cooked rice noodles in a savory broth seasoned with soy sauce and rice vinegar. Topped with fresh green onions, cilantro, and lime wedges, it’s a comforting and quick meal perfect for any day of the week.
Ingredients
Scale
Main Ingredients
- 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
- 2 cups cooked chicken (shredded)
- 200 g rice noodles
Garnishes
- 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 them for about 1 minute until fragrant to build a flavorful base for the soup.
- Add liquids and seasonings: Pour in the chicken broth and water. Stir in the soy sauce and rice vinegar, then bring the mixture to a gentle simmer to combine the flavors.
- Cook chicken and noodles: Add the shredded cooked chicken and rice noodles to the simmering broth. Continue to cook for 5-7 minutes, or until the noodles are tender and heated through.
- Serve and garnish: Ladle the hot soup into bowls and garnish with the sliced green onions, chopped cilantro, and lime wedges for a fresh and zesty finish.
Notes
- Use cooked chicken to save time; rotisserie chicken or leftover chicken works perfectly.
- You can substitute rice noodles with egg noodles if preferred, but adjust cooking time accordingly.
- For extra heat, add a dash of chili flakes or a drizzle of chili oil before serving.
- Adjust soy sauce and rice vinegar to taste if you desire a saltier or more tangy broth.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
