This Chicken Rice Noodle Soup is a warm hug in a bowl! With tender chicken, chewy rice noodles, and a flavorful broth, it’s perfect for any day.
I love how cozy this soup feels when it’s chilly outside. Plus, it’s quick to whip up, so you’ll be slurping down hearty goodness in no time! 🍲
Key Ingredients & Substitutions
Chicken Broth: A good broth is the backbone of your soup. You can use homemade broth for richer flavor or low sodium store-bought if you’re short on time. In a pinch, vegetable broth also works well if you prefer a lighter option.
Chicken: While cooked chicken breasts are classic, you can substitute with rotisserie chicken for speed. If you want a vegetarian option, feel free to use tofu or just load up on veggies!
Rice Vermicelli Noodles: These noodles are the star of the dish for their texture. If you can’t find them, you can try using fettuccine or other thin noodles, but keep in mind they will change the feel of the dish.
Fresh Herbs: Fresh cilantro gives a bright flavor, but if you’re not a fan, parsley is a great substitute. You could also skip the herbs altogether or use dried versions, but fresh is always nicer!
How Do I Get the Broth Just Right?
The broth is a crucial part of this soup, so make sure you build good flavors. Start by sautéing garlic and ginger as they add a warm, fragrant base. Here’s how to nail it:
- Use medium heat to prevent burning the garlic and ginger. Sauté them for only 1-2 minutes.
- Allow the broth to simmer gently. This extracts flavors from the chicken and vegetables without boiling.
- Add the veggies and cook until just tender. You want them to keep a little crunch for texture in your soup.
These tips will ensure your broth is flavorful and comforting. Don’t forget to taste and adjust seasoning as you go! Enjoy making your Chicken Rice Noodle Soup! 🍜
How to Make Chicken Rice Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (homemade or low sodium store-bought)
- 1 large chicken breast or 2 small chicken breasts, cooked and shredded
- 4 oz rice vermicelli noodles
- 1 cup fresh or frozen peas
- 2 medium carrots, peeled and sliced into rounds
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, chopped (separate white and green parts)
- 1 small bunch fresh cilantro or parsley, chopped
- 1-2 fresh red chilies, sliced thin (optional for heat)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Lime wedges for serving (optional)
- Soy sauce or fish sauce for extra seasoning (optional)
How Much Time Will You Need?
This delicious Chicken Rice Noodle Soup will take you about 30 minutes to make, including preparation and cooking time. It’s a quick and satisfying meal that’s perfect any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the vegetable oil in a large pot over medium heat. Once hot, add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 1-2 minutes until you can smell the fragrant aromas filling your kitchen. Make sure not to burn them!
2. Add the Broth:
Pour in the chicken broth and bring it to a gentle simmer. The simmering broth will form the tasty base of your soup!
3. Cook the Vegetables:
Now it’s time to add the sliced carrots and peas to the simmering broth. Let them cook for about 5-7 minutes until they are tender but still a bit crisp. This will add nice texture to your soup!
4. Prepare the Noodles:
While the broth and veggies are at work, soak the rice vermicelli noodles in warm water for about 5 minutes. They should soften nicely. Once ready, drain the noodles and set them aside for later.
5. Add the Chicken:
Next, add the shredded cooked chicken to the pot with the broth and give it a good stir to heat through. You want the chicken to be warm and flavorful!
6. Assemble the Bowls:
Place a portion of the softened rice noodles into each serving bowl. This is where your soup will shine!
7. Ladle on the Goodness:
Carefully ladle the hot broth with chicken and vegetables over the rice noodles in each bowl. Watch it come together beautifully!
8. Garnish:
Finish by sprinkling the green parts of the green onions, along with fresh cilantro or parsley, and the sliced red chilies for some heat if you like. Such a vibrant touch!
9. Season and Serve:
Finally, taste the soup and season with salt and pepper as needed. You can also add a splash of soy sauce or fish sauce for extra flavor, if desired.
10. Enjoy!
Serve your delicious Chicken Rice Noodle Soup immediately, with lime wedges on the side for squeezing over the top. It’s time to dig in and enjoy the comforting warmth of your creation!
Enjoy your flavorful, comforting Chicken Rice Noodle Soup! 🍜
Can I Use Other Types of Noodles?
Absolutely! If you can’t find rice vermicelli, you can substitute with other thin noodles like rice noodles or even egg noodles. Just be sure to adjust the cooking time as needed based on the type of noodle you use!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, adding a splash of water or broth if needed to loosen the noodles.
Can I Make This Soup Vegetarian?
Yes! You can easily make this soup vegetarian by using vegetable broth and substituting the chicken with tofu or more vegetables like mushrooms or bell peppers. Adjust the cooking time accordingly to ensure all veggies are cooked to your liking.
What Options Do I Have for Adding Flavor?
You can boost the flavor with additional seasonings! Consider adding a splash of fish sauce, soy sauce, or even a bit of sesame oil for added depth. Fresh herbs like basil or mint can also enhance the flavor profile wonderfully!
