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 enhanced with soy sauce and rice vinegar. Garnished with fresh green onions, cilantro, and lime wedges, this soup offers a perfect balance of warmth and freshness, ideal for a cozy meal ready 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
Garnishes
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Sauté 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 or until fragrant to build the flavorful base of the soup.
- Add Liquid Ingredients: Pour in the chicken broth and water. Stir in the soy sauce and rice vinegar, then bring the mixture to a gentle simmer to meld the flavors.
- Cook Chicken and Noodles: Add the shredded cooked chicken and rice noodles to the pot. Allow them to cook together for 5 to 7 minutes or until the noodles are tender and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and lime wedges for a fresh and vibrant finish.
Notes
- Use cooked chicken to shorten preparation time; rotisserie chicken works well.
- Rice noodles cook quickly, so avoid overcooking to prevent mushiness.
- Adjust soy sauce and rice vinegar to taste to balance saltiness and acidity.
- For extra heat, add sliced chili or a dash of chili oil as garnish.
- Soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.
